Today, I will introduce another very popular regional food from Busan, Korea. It is called, “Busan BiBim DangMyeon.” You need to try it if you visit Busan someday. The cold chewy noodles, along with various flavors from toppings and the spicy sauce, make for a great noodle dish. This can be a simple lunch or a snack. Try it someday.
Yield: 2 Servings
Short Korean Lesson
- GiChim (기침) = Coughing
- CotMul (콧물) = Runny Nose
- 6 oz Korean Cellophane Noodles (2 tsp Soy Sauce, ½ Tbsp Sesame Oil)
- 5 oz Spinach (4 Cups Water, 1 tsp Salt)
- 1 Cup Seasoned Dried Laver
- ½ Cup Fried Fish Cake (½ tsp Cooking Oil)
- ½ Cup Pickled Radish
- Some Sesame Seeds (Garnish)
- 2 Tbsp Hot Pepper Paste
- 1 Tbsp Hot Pepper Powder
- 1 Tbsp Water
- ½ Tbsp Sesame Seeds
- ½ tsp Sesame Oil
- ½ tsp Sugar
- ½ tsp Garlic, Minced
- ½ tsp Vinegar
First, let’s make some amazing sauce. So, mix all the ingredients for the sauce in a small bowl: 2 Tbsp hot pepper paste, 1 Tbsp hot pepper powder, 1 Tbsp water, ½ Tbsp sesame seeds, ½ tsp sesame oil, ½ tsp sugar, ½ tsp minced garlic, and ½ tsp vinegar.
Set it aside while preparing the other ingredients. This sauce is very spicy, so adjust the spiciness to your tastes by reducing some of the hot pepper paste and powder.
This is Korean cellophane noodles, which are called DangMyeon. They are basically made from potatoes or sweet potatoes, starch, and water. Do you know what JapCahe is? These are the same noodles used in it.
Add the Korean cellophane noodles into boiling water and cook for about 10 minutes.Meanwhile, prepare 4 different toppings such as fried fish cakes, pickled radish, seasoned dried laver, and spinach.
Cut ½ cup worth of pickled radish and ½ cup worth of fried fish cakes into 2 inch long thin strips. Cut 1 cup worth of roasted dried laver into a similar size with the pickled radish and fish cakes with scissors.
Add the fish cakes and ½ tsp of cooking oil in a heated pan. Fry for about 3 minutes on medium-high.
Obtain about 5 oz of spinach. Remove any bad parts and wash it well.
In 4 cups of boiling water, add 1 tsp of salt and the spinach. Cook for about 30 seconds on medium high.
Immediately rinse the cooked spinach in cold water several times and squeeze out the water. You will get about ½ cup of cooked spinach. If your spinach is too long, roughly cut it few times.
All the topping ingredients, spinach, pickled radish, fried fish cake, and dried laver are ready.
By now, the cellophane noodles will be done cooking, rinse the noodles in cold water.
Cut the noodles with scissors if needed. If you do not like cold noodles, you can just drain the hot water and skip rinsing the noodles.
Season the noodles with ½ Tbsp sesame oil and 2 tsp soy sauce. Now, everything is ready to serve. Since this recipe is for 2 servings, I will divide all the ingredients in half to serve.
On a wide bottomed plate or bowl, put the noodles and place the topping ingredients on top of the noodles like this. This is very colorful and looks appetizing.
Then put half the toppings on the noodles.
Put half the sauce in the center of the dish and sprinkle some sesame seeds on top for garnish.
If you want to feed this to your kid, or if you cannot eat spicy food, you can skip the spicy sauce and mix all the other ingredients with the noodles.
Mix all the ingredients with the sauce and eat. It is very colorful and delicious. Try BuSan BiBim DangMyeon someday, and if you do, take some pictures and share them with me on Facebook or Instagram. I love to see your food pictures. Thank you for watching. See you soon again. Bye~ 💕