Korean Spicy Mixed Glass Noodles
A Busan street-food staple, this dish tosses springy sweet-potato glass noodles with sliced fish cake and crisp vegetables in a bold chili dressing. The translucent noodles cling to every drop of the spicy-sweet sauce, so each forkful carries concentrated flavor. Fish cake contributes a mild, savory backbone, while shredded cabbage and cucumber provide crunch that offsets the noodles' elastic chew. A finish of sesame oil and toasted sesame seeds adds a nutty warmth to the aftertaste. Because the noodles only need boiling and a quick toss with the prepared sauce, the dish comes together in minutes, making it a practical weeknight option. It captures the lively, no-frills spirit of Busan's market food stalls in a single bowl.
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Instructions
- 1
Soak glass noodles in lukewarm water for 20 minutes, boil for 6 minutes, then rinse in cold water and drain.
- 2
Slice fish cake, cabbage, carrot, and green onion into thin strips.
- 3
Mix gochujang, soy sauce, sugar, vinegar, and sesame oil to make the sauce.
- 4
Stir-fry the vegetables and fish cake for 2-3 minutes until just softened.
- 5
Combine noodles, stir-fried toppings, and sauce in a large bowl and toss well.
- 6
Taste and adjust with a little extra vinegar or soy sauce if needed.
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