Gukje Market's bench-food classic: slippery glass noodles tossed warm with soy, sesame and vegetables, eaten elbow to elbow at the alley stalls.

Bibim dangmyeon is pure Gukje Market: sweet-potato glass noodles, cheap and filling, dressed at speed for postwar shoppers who ate standing up. The stalls still serve it from mounded trays, tossed to order with spinach, seaweed and a soy-sesame slick, usually alongside chungmu gimbap or a yubu pocket. It never became restaurant food, which is the charm; the recipe lives on the benches of the market's eat-street.

Where to eat Bibim dangmyeon in Busan

1 editor pick for Bibim dangmyeon in Busan, ranked by editorial score. All Busan signature dishes · Bibim dangmyeon across every city.

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Korean cooking class in Haeundae, Busan

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Make it at home

Serves Serves 230 minEasy

Ingredients

  • 160g sweet-potato dangmyeon noodles
  • 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, 1 tsp gochugaru
  • A handful each of blanched spinach and julienned carrot, plus shredded gim (seaweed)
  • Toasted sesame seeds and a little of the noodle water

Method

  1. Boil the dangmyeon 6 to 7 minutes until clear and springy, reserving a spoon of the water, then drain without rinsing.
  2. Toss the hot noodles with soy, sugar, sesame oil and gochugaru, loosening with the reserved water.
  3. Fold through the spinach and carrot, then top with shredded gim and sesame seeds. Eat warm, market style.

Editor tip. Serve it warm, not chilled; the market version relies on heat to keep the starch silky rather than rubbery.

Common allergens: Soy, Sesame.