Busan BiBim DangMyeon (부산 비빔당면) | Aeri's Kitchen

dangmyeon

🥗Healthier: sweet potato noodles

💰Cheaper: rice noodles

Sweet potato noodles are gluten-free and lower in calories.

gochujang

🥗Healthier: red pepper flakes

💰Cheaper: sriracha

Red pepper flakes provide heat without added sugars.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu adds protein while being plant-based.

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

Mix all the ingredients for the sauce in a small bowl: hot pepper paste, hot pepper powder, water, sesame seeds, sesame oil, sugar, minced garlic, and vinegar.

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.

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 similar size strips with scissors.

Add the fish cakes and ½ tsp of cooking oil in a heated pan. Fry for about 3 minutes on medium-high.

In boiling water, add the soaked cellophane noodles. Cook for about 5 minutes on high, or until the noodles are soft and cooked.

After 5 minutes, rinse the noodles in cold water and then drain the water. Cut the noodles with scissors if needed.

Season the noodles with ½ Tbsp sesame oil and ½ Tbsp Sempio Yondu (or soy sauce).

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens