Busan Spicy Glass Noodles with Fish Cake and Chives (2 Servings)

First mix 5 tbsp soy sauce, 3 tbsp chili powder and 1 tbsp each sugar, plum syrup, garlic, vinegar, cooking wine, ground sesame and sesame oil. Use the dressing gradually, not all at once.

Slice two fish cake sheets, four yellow pickled radish strips and 10 g carrot into matchsticks. Wash and cut 40 g chives into 5 cm segments.

Briefly blanch the fish cake and lightly blanch the chives, then cool them in clean containers.

Boil 200 g glass noodles according to package instructions until translucent and soft through the center; drain without rinsing, as the creator does.

Mix the noodles with 1 tbsp sesame oil and 1/2 tsp black pepper. The creator also adds 1/2 tsp salt, but this adaptation makes it optional because the dressing is strong.

Toss noodles with fish cake, chives, radish and carrot. Start with 1–2 tbsp dressing per serving and increase only after tasting; do not force the whole batch in.

If too thick, loosen with 1–2 tbsp water gradually, divide into two bowls and serve immediately.

Do not leave cooked noodles or fish cake at room temperature; refrigerate within two hours. Eat promptly for texture and safety.