Spicy Bibim Dangmyeon (Spicy Glass Noodles) with Fish Cake
A special noodle dish of blanched sweet potato glass noodles tossed with fish cake, spinach, and a spicy 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 this specialty from the food street of Busan's Gukje Market simply at home in under 20 minutes with bibim dangmyeon. Boiled sweet potato glass noodles are topped with blanched fish cake, spinach, and pickled radish, then tossed with a spicy sauce. Keeping the noodles warm without rinsing in cold water and adding a splash of fish cake broth keeps them moist and warm.
- Servings
- 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Sweet potato glass noodles (dangmyeon)100 g
- Spinach (or garlic chives (buchu), thin scallions)1 handful
- Fish cake (eomuk)1 sheet
- Julienned pickled radish (danmuji)1 handful
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced garlic1 tbsp
- Minced green onion2 tbsp
- Toasted sesame oil1 tbsp
- Sugar1/2 tbsp
- Ground toasted sesame seeds1 tbsp
- In the hot summer, scallions (jjokpa) or garlic chives (buchu) are also used as a garnish instead of spinach.
Steps
Add a little coarse sea salt to boiling water and blanch the spinach.
Once it wilts, quickly plunge it into cold water, rinse, and squeeze out the excess moisture moderately.
Season lightly with a little salt.
Since I was also making it as a side dish, I tossed it with soup soy sauce, toasted sesame oil, and ground toasted sesame seeds as well.
Add the fish cake to rolling boiling water, blanch it briefly, and drain.
If you use a small amount of water to blanch, adding 2-3 tbsp of that rich fish cake broth when mixing the noodles makes them moist, nutty, and delicious.
Thinly julienne the pickled radish and julienne the blanched fish cake as well.
For Gukje Market's bibim dangmyeon, spinach is plentiful these days so it is used as an ingredient, but in the hot summer, scallions (jjokpa) or garlic chives (buchu) are also used as a garnish.
Add the sweet potato glass noodles to boiling water and boil for about 10 minutes.
From around 8 minutes, check the noodles, and once they are tender throughout, drain them in a strainer and place them in a bowl while still hot without rinsing in cold water.
If you prefer to eat it cold, you can boil the noodles, rinse them in cold water, drain, and place them in the bowl.
Place the garnishes on top of the sweet potato glass noodles and add 3 tbsp of hot fish cake broth or anchovy broth.
If you want it spicier, you can also add minced Cheongyang chili pepper to the sauce.
Add the sauce, mix, and enjoy.
Ppunwife's tips
- If you use a small amount of water to blanch the fish cake, adding 2-3 tbsp of that rich fish cake broth when mixing the noodles makes them moist, nutty, and delicious.
- From around 8 minutes, check the state of the sweet potato glass noodles, and once they are tender throughout, drain in a strainer and transfer to a bowl while still hot without rinsing in cold water.
- If you want it spicier, you can also add minced Cheongyang chili pepper to the sauce.
FAQ
Can I use other vegetables instead of spinach?
Garlic chives or scallions (jjokpa) also work wonderfully as alternative garnishes.
Is there a secret to mixing the glass noodles so they are softer and more moist?
Adding 2-3 tbsp of the rich broth from blanching the fish cake or anchovy broth makes them much more moist and nutty to toss.
Is it okay to serve this cold?
Yes, you can rinse the boiled sweet potato glass noodles in cold water, drain them well, and toss them cold.
How can I give it a stronger spicy kick?
You can add minced Cheongyang chili pepper to the sauce to taste for a spicier flavor.
