Jjolmyeon (Spicy Chewy Noodles)
Springy noodles and crisp vegetables are tossed in a spicy, tangy gochujang sauce.
- Prep
- 15 min
- Cook
- 17 min
Scale the recipe
Ingredients
- Jjolmyeon noodles Weigh the chilled fresh noodles before boiling.
- 400 g
- Soybean sprouts
- 120 g
- Green cabbage
- 70 g
- Carrot
- 30 g
- Cucumber
- 70 g
- Egg For one serving, boil a whole egg and use just one half.
- 1 piece
Seasonings
- Gochujang (Korean chili paste)
- 3 T
- Rice vinegar
- 2 T
- Sugar
- 1 T
- Naturally brewed soy sauce
- 1 T
- Minced garlic
- 1/3 T
- Toasted sesame oil
- 1 T
- Toasted sesame seeds
- 2/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Boil and halve the egg
Boil the egg 1 piece for 11–12 minutes, until the white and yolk are firm, then cool, peel and halve it.
-
Cook and cool the bean sprouts
In a separate pot, cover the soybean sprouts 120 g with boiling water and cook until done, about 4 minutes. Rinse them in cold water and drain.
-
Slice the vegetables
Cut the cabbage 70 g, carrot 30 g and cucumber 70 g into fine strips.
-
Mix the sauce
Stir the gochujang 3 T, rice vinegar 2 T, sugar 1 T, soy sauce 1 T, garlic 1/3 T and sesame oil 1 T together in a bowl until the sugar dissolves.
-
Cook and chill the noodles
Separate the jjolmyeon strands 400 g and drop them into boiling water. Cook according to the package directions until tender but springy, then rub them gently in cold water and drain well.
-
Toss the noodles with the sauce
Toss the noodles and vegetables with the sauce in a bowl until evenly coated. Divide among bowls, sprinkle with toasted sesame seeds 2/3 T and top with the egg.
