Busan Bibim DangMyeon

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

Video Instructions

Main Ingredients

• 6 oz Korean Cellophane Noodles (½ Tbsp Sesame Oil, ½ Tbsp Sempio Yondu)
• 5 oz Spinach (4 Cups Water, 1 tsp Salt)
• 1 Cup Roasted Dried Laver
• ½ Cup Fried Fish Cake (½ tsp Cooking Oil)
• ½ Cup Pickled Radish
• Some Sesame Seeds (Garnish)

Sauce Ingredients

• 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

Directions

Soak 1 handful of Korean cellophane noodles in hot water while you are preparing the other ingredients.

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.

This sauce is very spicy, so adjust the spiciness to your tastes by reducing some of the hot pepper paste and powder.

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.

Cut ½ cup worth of pickled radish and ½ cup worth of fried fish cakes into 1½ 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.

All the spinach, pickled radish, fried fish cake, and dried laver.

In boiling water, add the soaked cellophane noodles. Cook for about 5 minutes on high, or until the noodles are soft and cooked. Depends on the brand you have, the cooking time can vary.

After 5 minutes, rinse the noodles in cold water and then drain the 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 ½ Tbsp Sempio Yondu. Yondu makes the noodles more flavorful for this dish. If you do not have Sempio Yondu, you can use soy sauce.

This recipe is for 2 servings, so put half of the noodles in a serving bowl for one person.

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. Enjoy!