Moist Bibim Dangmyeon (Spicy Glass Noodles) with Warm Broth
A sweet potato glass noodle dish mixed with blanched vegetables, fish cake, warm savory broth, and 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 is a simple noodle dish made by tossing sweet potato glass noodles with lightly blanched vegetables and fish cake. Adding a splash of warm broth brewed from dried kelp and fish cake brings out a rich, savory umami flavor. Tossed with a sweet and spicy sauce, it makes for a wonderful one-bowl specialty.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sweet potato glass noodles (dangmyeon)160 g
- Oyster mushrooms1/2 pack
- Square fish cake (eomuk)1 sheet
- Julienned pickled radish (danmuji)1 handful
- Garlic chives (buchu)1 handful
- Carrot1/4
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced garlic1 tsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Vinegar1 tbsp
- Toasted sesame seeds1 tsp
- Toasted sesame oil1 tbsp
Fish cake broth
- Fish cake (eomuk)1/2 sheet
- Dried kelp (dasima)5 cm square
- Water2 cups
- You can also substitute onion, spinach, or other types of mushrooms not listed here.
Steps
Soak the sweet potato glass noodles in lukewarm water.
Add the fish cake, dried kelp, and water, then boil for about 10 minutes to make the fish cake broth.
Mix the seasoning sauce according to the specified amounts.
If you add toasted sesame oil, you need to eat it right away. If you plan to save it for later, leave the toasted sesame oil out.
Here are the vegetables prepared along with the fish cake.
Vegetables not listed here like onion, spinach, or other mushrooms are completely fine.
Just cut them into matchsticks thick enough to keep a nice texture.
Blanch the carrot in rolling boiling water for about 1 minute,
the fish cake for 30 seconds,
and boil the soaked sweet potato glass noodles for 2 to 3 minutes.
I do not have a photo of the mushrooms, but you should take them out right after putting them into the boiling water to keep a good texture.
After blanching, drain the ingredients in a colander.
Here are the blanched ingredients.
The five colors look bright and lovely.
Put all the ingredients together,
pour in enough fish cake broth to make it moist,
add 2 to 3 tbsp of the sauce, and mix thoroughly...
And it turns out like this.
Eat it ravenously and one plate will disappear in just a few chopstickfuls.
It is so good that you will feel sad putting your chopsticks down after one plate, and you will probably want to make two plates.
Mixing it with hot broth rather than plain water makes the umami flavor explode.
It is nothing fancy, but so delicious.
Thank you for taking the time to read this far.
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Ppunwife's tips
- If you add toasted sesame oil, you need to eat it right away. If you plan to save it for later, leave the toasted sesame oil out.
- Take the mushrooms out right after putting them into boiling water to keep a good texture.
- Mixing it with hot broth rather than plain water makes the umami flavor explode.
FAQ
Is there anything to keep in mind when making the sauce ahead of time?
Seasoning sauce with toasted sesame oil added must be eaten right away, so if you are making it ahead to store, it is best to leave out the toasted sesame oil.
Can I add other vegetables or toppings besides oyster mushrooms?
Onion, spinach, or other varieties of mushrooms go very well if you cut them into matchsticks thick enough to keep their texture.
How should I blanch the mushrooms to preserve their good texture?
Take them out immediately after adding them to rolling boiling water to maintain their signature chewy texture.
Why do you add broth when mixing the glass noodles?
Pouring in piping-hot fish cake broth instead of plain water makes the glass noodles soft and moist while adding rich umami flavor.
