Busan Food Alley-Style Bibim Dangmyeon (Spicy Glass Noodles)
A glass noodle dish tossed moistly with blanched vegetables, fish cake, and 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 →
This special glass noodle dish is inspired by the style found in the Gwangbok-dong food alley of Busan. Letting the sauce age for a few hours brings out deep flavor, and adding a few spoonfuls of warm anchovy broth when tossing keeps it pleasantly moist rather than stiff.
- Servings
- 2 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients (2 servings)
- Sweet potato glass noodles (dangmyeon)160 g
- Spinach1 handful
- Square fish cake (eomuk)1 sheet
- Julienned pickled radish (danmuji)1 handful
- Carrot1/4
- Seaweed flakesa little
Seasoning sauce (2-3 servings)
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced green onion2 tbsp
- Minced garlic1/2 tbsp
- Sugar1/2 tbsp
- Toasted sesame seeds
- Toasted sesame oil
- I boiled 80g of dried sweet potato glass noodles based on 1 serving (160g for 2 servings), and if you eat larger portions, you can boil based on 100g for 1 serving.
Steps
1. Add all seasoning sauce ingredients except the toasted sesame oil and mix well.
Before preparing the bibim dangmyeon, make the most important element—the seasoning sauce—in advance.
Sauces for mixed noodles develop a deeper, well-blended flavor when made overnight or 3 to 4 hours ahead to mature.
If you prefer a sweet and sour taste, you can add vinegar or corn syrup.
However, I did not detect any sourness in the bibim dangmyeon I ate in the Gwangbok-dong food alley, so I left out the vinegar.
2. Once the sauce is made, the rest is super simple.
Spinach is delicious and cheap these days, so prepare a handful of spinach, blanch it briefly in boiling water,
and squeeze out the moisture thoroughly.
3. Thinly julienne the carrot, heat some oil, and stir-fry until softened.
4. Julienne 1 sheet of square fish cake and stir-fry it lightly.
To remove excess oil, you can blanch it briefly in boiling water before julienning.
5. Julienne the pickled radish to the same length as the fish cake or carrot.
This finishes preparing all the toppings to place on the sweet potato glass noodles.
6. A 1-serving standard for dried sweet potato glass noodles is a bit ambiguous since it varies from person to person.
I boiled 80g for 1 serving, 160g for 2 servings.
Those with larger appetites can boil based on 100g for 1 serving.
Add the dried glass noodles to boiling water and boil for about 8 to 10 minutes.
The cooking time is indicated on the glass noodle package so refer to that, and during the boiling process touch them with your hand to check if they have cooked plump and tender.
If you soaked the noodles in advance in warm or cold water, the boiling time will be much shorter, so keep checking doneness carefully while boiling.
Drain in a strainer to remove excess water.
When they serve the noodles on a plate in the food alley,
they dip them into hot anchovy broth, lift them out, and spoon the sauce on top.
Because of this, the noodles are moist with a deep flavor, and in cold weather like these days,
it is wonderful to enjoy them piping hot and delicious.
Right before eating, I rinsed the glass noodles once more with hot water, drained them roughly,
and stirred in a few spoonfuls of warmed anchovy broth to toss them moistly.
Add the toasted sesame oil, seaweed flakes, and seasoning sauce, then mix well until everything is evenly combined.
Ppunwife's tips
- Sauces for mixed noodles develop a deeper, well-blended flavor when made overnight or 3 to 4 hours ahead to mature.
- To remove excess oil from the fish cake, you can blanch it briefly in boiling water before julienning.
- If you pre-soaked the noodles in warm or cold water, the boiling time will be much shorter, so check their doneness closely as they cook.
- If the surface of the noodles becomes dry, add a little more broth and toss again to make them moist.
FAQ
Is there a trick to making the seasoning sauce tastier?
Mixing the seasoning ingredients except the toasted sesame oil overnight or 3 to 4 hours in advance allows the flavors to meld and develop a rich depth.
How many minutes should dried glass noodles be boiled?
Boil them in boiling water for about 8 to 10 minutes, and check with your fingers to see if they are springy and tender. Noodles soaked beforehand will cook much faster.
What should I do if the noodles are too stiff to mix easily?
Adding a few spoonfuls of warmed anchovy broth makes the noodles soft and moist.
What seasoning should I add for a tangy flavor?
You can add a small amount of vinegar or corn syrup to taste for a sweet and tangy finish.
