Spicy & Sweet Bibim Dangmyeon: Using Leftover Gimbap Ingredients
Quick and Delicious Spicy Bibim Dangmyeon Made with Leftover Gimbap Ingredients
After making a large roll of gimbap yesterday, I had a few ingredients left over, so I decided to whip up some spicy bibim dangmyeon. I remembered seeing a delicious-looking bibim dangmyeon with oyster mushrooms on the TV show ‘Mannamui Gwangjang’ and thought I could recreate something similar with my remaining gimbap fillings. By adding dangmyeon (glass noodles) and oyster mushrooms to what I had, I created a satisfying meal. While my version differs from the TV show’s recipe, I’ve adapted it to my own style, incorporating the leftover ingredients generously. The chewy texture of the oyster mushrooms combined with the spicy and sweet sauce makes for a delightful dish that will surely stimulate your appetite. It’s easy to prepare and cook, making it accessible for beginners.
Key Ingredients- 100g Dangmyeon (glass noodles)
- 100g Oyster mushrooms
- 1/4 Carrot
- A handful of Spinach
- 50g Pickled radish (danmuji)
Cooking Instructions
Step 1
First, prepare the dangmyeon. Soaking the dangmyeon in cold water beforehand will make it softer and more delicious when cooked. While the noodles are soaking, you can start preparing the other ingredients to save time.
Step 2
Clean the oyster mushrooms and tear them into bite-sized pieces by hand. Blanch the mushrooms in boiling water for about 1-2 minutes. After blanching, rinse them under cold water and squeeze out any excess moisture. This step removes any unpleasant smell from the mushrooms and improves their texture.
Step 3
Prepare the leftover carrot, spinach, and pickled radish from your gimbap. Thinly julienne the carrot. Wash the spinach thoroughly. You can use the pickled radish as it is if it was already cut for gimbap. (Tip: If you have burdock root left, you can add it too, but this recipe focuses on carrots, spinach, and pickled radish for flavor.)
Step 4
Now, let’s make the delicious seasoning sauce! In a bowl, combine 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp mirin, 1/2 Tbsp minced garlic, 1 Tbsp sugar, 1.5 Tbsp soy sauce, and 1 Tbsp oligodang. Mix well. (Feel free to adjust the sauce proportions to your preference. I like it spicy and sweet, so I used these amounts.)
Step 5
Once all the ingredients are prepped, it’s time to cook the dangmyeon. Bring a generous pot of water to a boil. Add the soaked dangmyeon and cook according to the package instructions, or until the noodles become translucent and tender. After cooking, rinse the dangmyeon under cold water to remove excess starch, then drain it well in a colander.
Step 6
We’ll lightly season the warm dangmyeon. Add 1 Tbsp perilla oil and 1/2 Tbsp soy sauce (just a little!) to the drained dangmyeon and mix gently. This seasoning adds a subtle flavor to the noodles and helps prevent them from sticking together.
Step 7
Place the seasoned dangmyeon in a large bowl. Arrange the prepared oyster mushrooms, julienned carrots, spinach, and pickled radish attractively on top. Using leftover gimbap ingredients makes assembling this bibim dangmyeon incredibly easy! Finally, sprinkle with sesame seeds for an extra touch of flavor and aroma.
