Korean Spicy Mixed Glass Noodles

Name: Korean Spicy Mixed Glass Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Sweet potato glass noodles 180 g; Fish cake 120 g; Cabbage 100 g; Carrot 50 g; Green onion 30 g; Gochujang 2 tbsp; Soy sauce 1.5 tbsp; Sugar 1 tbsp; Vinegar 1 tbsp; Sesame oil 1 tbsp

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Chewy and clear, sweet-potato glass noodles grab the gochujang-soy sauce tightly and bring a vivid sweet-spicy hit with every lift of the chopsticks.

The dish comes from street food sold in Busan's markets, and it is quick: boil the noodles, then toss them with briefly stir-fried vegetables, fish cake, and the sauce. Fish cake adds a soft savory note against the springy noodles, while cabbage and carrot, cooked only until just bent, keep some crunch.

Ingredients

servings

IngredientAmount

Sweet potato glass noodles

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Instructions

6 steps

1

Soak 180g dangmyeon glass noodles in lukewarm water for 20 minutes, then cook in boiling water for 6 minutes until transparent, rinse under cold water, and drain.
2

Julienne 120g fish cake, 100g cabbage, 50g carrot, and 30g green onion into thin, even strips.
3

In a bowl, mix 2 tbsp gochujang, soy sauce, sugar, vinegar, and sesame oil until well combined to make a sweet and tangy bibim sauce.
4

Heat a pan over high heat, add the sliced vegetables and fish cake, and stir-fry for 2 to 3 minutes.

Stop when the cabbage bends slightly but the carrot still has firmness.
5

In a large bowl, combine the glass noodles, stir-fried ingredients, and bibim sauce, then toss carefully with chopsticks without breaking the noodles until evenly coated.
6

Taste, toss once more so the dressing coats the noodles and stir-fried ingredients evenly, and serve immediately.