AI-generated image
Bibim dangmyeon
Spicy glass noodles
비빔당면: Gukje Market's chewy glass noodles tossed with spinach, pickled radish, fish cake and red chilli sauce
At the crossing of Gukje Market and BIFF Square, near Nampo-dong, women sit behind low tables mixing bibim dangmyeon to order for shoppers perched on plastic stools. Chewy sweet-potato noodles are piled with seasoned spinach, carrot, yellow pickled radish and strips of Busan fish cake, then drenched in a sweet, tangy chilli sauce that you mix with chopsticks. It is a quick, cheap bowl, eaten year round, cold in summer. Chef's tip: rinse the noodles in cold water straight after cooking; it stops them clumping and keeps them bouncy.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 3 ½ oz spinach
- 1 carrotsmall, cut into matchsticks
- 2 ⅛ oz danmuji (yellow pickled radish)cut into matchsticks
- 3 ½ oz eomuk (Korean fish cake sheets)cut into strips
For the sauce
- 1 ½ tbsp gochugaru (Korean chilli flakes)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 2 garlic clovesgrated
- 1 tbsp sesame oil
- 2 tbsp water
- 1 tsp toasted sesame seeds (optional)
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 1 ½ tbsp gochugaru (Korean chilli flakes), 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp rice vinegar, 2 garlic cloves, 1 tbsp sesame oil and 2 tbsp water and leave for 5 minutes so the chilli softens.
5 minStep 2: Boil 5 ½ oz dangmyeon (sweet potato glass noodles) for 6–7 minutes, until translucent and chewy but not soft. Drain, rinse under cold water and cut into shorter lengths with scissors. Common mistake: overcooking them; they turn slippery and mushy and break up when tossed.
8 minStep 3: Blanch 3 ½ oz spinach in boiling water for 30 seconds, rinse in cold water and squeeze dry. In the same water, blanch 3 ½ oz eomuk (Korean fish cake sheets) for 1 minute to heat it through and rinse off excess oil, then drain.
3 minStep 4: Divide the noodles between bowls and arrange the spinach, 1 carrot, 2 ⅛ oz danmuji (yellow pickled radish) and fish cake on top. Spoon over the sauce, scatter with 1 tsp toasted sesame seeds if using, and mix well at the table.
2 minStep 5: Vegetarian version: leave out the fish cake and use pan-fried strips of firm tofu instead.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 13 g
- Carbs
- 82 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bibim dangmyeon take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Italian
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
