Spicy and Refreshing Dangmyeontang: Choo Ja Hyun’s Special Noodle Soup
Spicy and Refreshing Dangmyeontang: Choo Ja Hyun’s Special Noodle Soup
Making Choo Ja Hyun’s Famous Dangmyeontang from ‘Same Bed, Different Dreams’!
I was inspired by Choo Ja Hyun and her husband’s comforting bowl of Dangmyeontang on the show ‘Same Bed, Different Dreams’, where they simmered a rich chicken broth and added glass noodles for a hearty, spicy meal. I decided to recreate a similar version at home. This dish offers a unique and delightful flavor experience, perfect as a special treat!
Main Ingredients- 1 whole chicken (for soup or traditional Korean chicken soup)
- 1 bag bean sprouts (approx. 200g)
- 1 handful crown daisy (about 50g)
- 1 stalk green onion (for broth)
Chicken Broth Aromatics- 1/2 green onion (white part preferred)
- 1/2 onion
- Onion skins (optional, for color and added flavor)
- 5 cloves garlic
- 2-3 bay leaves
- 1/2 piece ginger (sliced)
- 1-2 Astragalus root (optional, for deeper flavor)
- 2 Korean chili peppers (adjust for spice level)
Seasoning Paste- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
- 2 Tbsp reserved chicken broth
- 2 Tbsp soy sauce (soup soy sauce or regular)
- 1 Tbsp toasted sesame seeds
- 1 tsp sesame oil
- Pinch of black pepper
- 1/2 green onion (white part preferred)
- 1/2 onion
- Onion skins (optional, for color and added flavor)
- 5 cloves garlic
- 2-3 bay leaves
- 1/2 piece ginger (sliced)
- 1-2 Astragalus root (optional, for deeper flavor)
- 2 Korean chili peppers (adjust for spice level)
Seasoning Paste- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
- 2 Tbsp reserved chicken broth
- 2 Tbsp soy sauce (soup soy sauce or regular)
- 1 Tbsp toasted sesame seeds
- 1 tsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly clean the chicken and remove any impurities. Trimming the chicken’s cavity and tail area can help reduce any gamey odor. Place the chicken in a large pot. Add all the ingredients for the chicken broth: the green onion (for broth), onion, onion skins, garlic cloves, bay leaves, sliced ginger, Astragalus root (if using), and Korean chili peppers.
Step 2
Pour 2.5 liters (L) of cold water into the pot with the chicken and aromatics. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low. Skim off any foam or scum that rises to the surface; this step ensures a clear and clean broth. Let it simmer gently for about 30 to 40 minutes. To check if the chicken is cooked, pierce the thickest part with a chopstick. If clear juices run out, it’s done. If there’s still pinkness or blood, continue simmering.
Step 3
Carefully remove the cooked chicken from the rich broth. Once it has cooled slightly, shred or cut the chicken meat into bite-sized pieces. For extra flavor, you can return the chicken bones to the broth and simmer for another 10 minutes to extract any remaining goodness.
Step 4
Rinse the bean sprouts under cold water. Bring a pot of lightly salted water to a boil. Blanch the bean sprouts for just 30 seconds to 1 minute. Be careful not to overcook them, as they should remain crisp. Immediately drain and rinse the blanched bean sprouts in cold water to stop the cooking process and keep them crunchy. Drain them thoroughly in a colander.
Step 5
If you are using dried glass noodles (dangmyeon), soak them in warm water until softened before cooking. Once rehydrated, boil the glass noodles in plain water for about 5 minutes, or until they are tender and chewy. Drain them and rinse under cold water to prevent them from sticking together.
Step 6
Wash the crown daisy thoroughly. The original recipe mentioned cilantro, but since my family prefers not to have it, I’ve substituted crown daisy for its fragrant aroma. Cut the crown daisy into roughly three equal sections for easier eating. Its fresh scent adds a lovely dimension to the soup.
Step 7
Now, let’s prepare the flavorful seasoning paste. In a small bowl, combine 2 tablespoons of gochugaru, 1 tablespoon of minced green onion, 1 tablespoon of minced garlic, 2 tablespoons of the reserved chicken broth, 2 tablespoons of soy sauce, 1 tablespoon of toasted sesame seeds, 1 teaspoon of sesame oil, and a pinch of black pepper. Mix everything well to create a smooth paste. You can adjust the seasoning to your preference.
Step 8
Finally, finely chop the remaining green onion to be used as a garnish or ingredient. With all the components prepped, your delicious Dangmyeontang is almost ready to be assembled!
Step 9
To serve, arrange the cooked glass noodles, shredded chicken, blanched bean sprouts, and chopped crown daisy in a large serving bowl. Spoon the prepared seasoning paste over the ingredients. Ladle in the hot, flavorful chicken broth. You can add extra chopped green onion if desired. Presenting all these colorful ingredients together makes for a visually appealing and incredibly satisfying Dangmyeontang, just like the one enjoyed on TV. Enjoy this warm and spicy noodle soup!
