Main ingredients 🥩
glass noodlesgreen onioncucumbercarrotgarlicgochugaruchicken stockoyster saucesesame oilvinegar
Lee Yeon-bok's Jung Hwa Bibim Dangmyeon
A refreshing, sweet, sour, and spicy Chinese-style mixed glass noodle dish that you can whip up in just 10 minutes during the hot summer days.
🙋 Recommended for
- ⭐ Those who want a spicy, sour, and refreshing noodle dish to whet their summer appetite.
- ⭐ Those who want to enjoy a quick gourmet meal without spending too much time in front of the stove.
Ingredients needed 🛒1 servings
- 1 serving soaked glass noodles (one handful)
- green onion, as needed
- cucumber, a little
- carrot, a little
- 1 tablespoon minced garlic
- 2 tablespoons gochugaru
- 50 ml cooking oil
- 1 tablespoon sugar
- 1 tablespoon chicken stock powder
- 1 tablespoon oyster sauce
- 0.5 tablespoon sesame oil
- 2 tablespoons vinegar
Recipe 🍳
- Soak dry glass noodles in cold water for at least 30 minutes before cooking.
- In a bowl, combine 2 tablespoons gochugaru, 1 tablespoon sugar, 1 tablespoon chicken stock powder, 1 tablespoon minced garlic, and finely chopped green onion. Mix well.
- Heat 50 ml cooking oil in a pan until it just starts to smoke.
- Slowly pour the hot oil into the seasoning bowl while stirring to create a fragrant, spicy oil.
- Add 1 tablespoon oyster sauce, 0.5 tablespoon sesame oil, and 2 tablespoons vinegar to the chili oil mixture and mix well to complete the sauce.
- Blanch the soaked glass noodles in boiling water until soft, then immediately rinse in cold water and drain to maintain chewiness.
- Add the drained noodles to the sauce and toss well. Garnish with julienned cucumber and carrot.
- Soak glass noodles and julienne cucumber and carrot for garnish.
- Mix gochugaru, sugar, chicken stock, garlic, and scallion in a bowl.
- Heat oil and pour over the mixture to release aroma, then add oyster sauce, sesame oil, and vinegar to make the sauce.
- Blanch noodles, rinse in cold water, then toss with the sauce.
- Top with julienned cucumber and carrot.
Cooking tips 💡
- Liquid seasonings like vinegar and oyster sauce should be added after pouring the hot oil, as adding them earlier can reduce the aromatic effect of the hot oil.
- When slicing cucumber, peel alternating strips to create a colorful striped pattern when julienned.
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