Spicy and Sweet Bibim Dangmyeon (Korean Glass Noodles)
Spicy and Sweet Bibim Dangmyeon (Korean Glass Noodles)
Recreate the Famous Nampo-dong Street Food: Bibim Dangmyeon at Home!
Experience the delightful combination of chewy glass noodles and a zesty, savory sauce, just like the popular street food from Busan’s Nampo-dong. This recipe brings the vibrant flavors of Korea right to your kitchen.
Main Ingredients- 200g wide glass noodles (dangmyeon)
- 2 sheets of fish cake (eomuk)
- 4 strips of pickled radish (danmuji, for kimbap)
- 10g carrot
- 40g fresh chives
- 1-2 Tbsp water (optional, for adjusting consistency)
Spicy & Sweet Sauce Ingredients- 5 Tbsp soy sauce
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 1 Tbsp plum extract (maesil)
- 1 Tbsp minced garlic
- 1 Tbsp vinegar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp sesame seeds (toasted, ground)
- 1 Tbsp sesame oil
Noodle Seasoning- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 Tbsp soy sauce
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 1 Tbsp plum extract (maesil)
- 1 Tbsp minced garlic
- 1 Tbsp vinegar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp sesame seeds (toasted, ground)
- 1 Tbsp sesame oil
Noodle Seasoning- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Cooking Instructions
Step 1
Begin by boiling the wide glass noodles (dangmyeon) according to package directions, typically around 8-10 minutes, until they are tender yet still have a pleasant chewiness. Once cooked, drain the noodles thoroughly but do not rinse them with cold water. Transfer the hot noodles to a mixing bowl. Add 1 Tbsp sesame oil, 1/2 tsp salt, and 1/2 tsp black pepper. Gently toss the noodles to coat them evenly with the seasoning. This step prevents sticking and ensures the noodles absorb flavor beautifully.
Step 2
Slice the fish cake (eomuk) into thin strips, about 0.5 cm wide. Bring a pot of water to a boil, and blanch the fish cake strips for about 30 seconds. This helps to remove any impurities and achieve a softer texture. Drain the blanched fish cake and set aside.
Step 3
Wash the fresh chives thoroughly and cut them into segments of about 5 cm in length. Blanch the chives in boiling water for a quick 15-20 seconds to retain their crispness. Immediately rinse the blanched chives under cold water to stop the cooking process. Squeeze out any excess water before adding them to the dish.
Step 4
Drain any excess liquid from the pickled radish (danmuji) and slice it into strips similar in width to the fish cake. The sweet and tangy flavor of the radish adds a wonderful contrast.
Step 5
Peel the carrot and slice it into thin matchsticks. The carrot adds a lovely crunch and a vibrant splash of color to the dish.
Step 6
Now, let’s prepare the delicious sauce. In a separate bowl, combine 5 Tbsp soy sauce, 3 Tbsp red pepper flakes (gochugaru), 1 Tbsp sugar, 1 Tbsp plum extract (maesil), 1 Tbsp minced garlic, 1 Tbsp vinegar, and 1 Tbsp cooking wine (mirin). Whisk all the sauce ingredients together until well combined. You can adjust the amount of gochugaru and sugar to suit your preference for spice and sweetness.
Step 7
Add the prepared chives, blanched fish cake, sliced pickled radish, and julienned carrot to the bowl with the seasoned glass noodles. Pour the prepared sauce over everything. Gently mix all the ingredients together with your hands, ensuring the noodles and vegetables are evenly coated with the sauce. Finally, drizzle with 1 Tbsp sesame oil and sprinkle with 1 Tbsp toasted sesame seeds (ground). Give it one last gentle toss, and your quick and flavorful Bibim Dangmyeon is ready!
Step 8
Transfer the perfectly mixed Bibim Dangmyeon to a serving plate. Enjoy this delightful taste of Busan’s street food at home!
