Bibim Dangmyeon (Spicy Glass Noodles) with Fish Cake and Pickled Radish
A special noodle dish of blanched sweet potato glass noodles topped with fish cake and yellow pickled radish, tossed in a spicy seasoning sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Enjoy Bibim dangmyeon Busan-market style, perfect for a late-night bite or snack. Boiled glass noodles are topped with thinly sliced yellow pickled radish and fish cake, then quickly finished with a sweet and spicy seasoning sauce. Adding a little warm water from boiling the fish cake makes the noodles moist and full of savory flavor.
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sweet potato glass noodles (dangmyeon)
- Yellow pickled radish (danmuji)
- Garlic chives (buchu) or chives (silpa) (or spinach)
- Fish cake (eomuk)
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1/2 tbsp
- Minced green onion1 tbsp
- Toasted sesame oil1 tbsp
- Sugar1/2 tbsp
- Ground toasted sesame seeds1 tbsp
- Spinach is so expensive these days that I used chives. Garlic chives are great too.
Steps
Julienne the yellow pickled radish and fish cake, and prepare a few chives.
Spinach is so expensive these days that I used chives. Garlic chives are great too.
Mix the seasoning sauce ingredients according to the amounts above.
Add half a cup of water to the julienned fish cake and blanch it briefly.
The water used to cook the fish cake is delicious when added as you mix the glass noodles.
Add the sweet potato glass noodles to boiling water and cook. When the noodles are almost cooked through...
Add the chives and blanch them together. Take them out once the chives wilt.
If you want to eat it hot, do not rinse in cold water; just drain the water.
If you want to eat it cold, rinse in cold water.
The hot glass noodles served in Busan are delicious, so I just drained them without rinsing.
Place the glass noodles and blanched chives in a bowl, then top with the fish cake and yellow pickled radish.
When eating it hot, add 2-3 tbsp of the warm fish cake cooking water, top with the sauce, and mix well.
Ppunwife's tips
- The water used to cook the fish cake is delicious when added as you mix the glass noodles.
- If you want to eat it hot, do not rinse in cold water and just drain; if you want to eat it cold, rinse in cold water.
- When eating it hot, add 2-3 tbsp of the warm fish cake cooking water, top with the seasoning sauce, and mix well.
FAQ
Can I use other vegetables instead of chives?
Garlic chives or spinach also work very well as substitutes.
Do I need to rinse the boiled glass noodles in cold water?
If you want to enjoy them warm, just drain without rinsing; rinse in cold water only when you want to eat them cold.
Is there a tip for mixing the noodles?
Adding about three or four tablespoons of the warm water from boiling the fish cake and tossing it with the sauce keeps the noodles from getting stiff and makes them delicious.
Is there a way to cook this faster?
If you make plenty of seasoning sauce in advance and keep it in the refrigerator, you can finish the dish quickly just by blanching the glass noodles and toppings.
