Refreshing and Deep-Flavored Mul-Jjolmyeon (Cold Chewy Noodles)
Refreshing and Deep-Flavored Mul-Jjolmyeon (Cold Chewy Noodles)
Skip the Udon Today and Enjoy a Bowl of Delicious Mul-Jjolmyeon!
While planning a trip to Okcheon, I discovered that mul-jjolmyeon is a local specialty. It’s described as chewy jjolmyeon noodles served in a rich, savory udon-like broth. Intrigued by the unique combination, I decided to recreate it at home! This recipe offers a refreshing and deeply satisfying noodle experience, perfect for a light meal or when you’re craving something different.
Ingredients- Jjolmyeon noodles (for 2 servings)
- 1 Egg
- 1 Tbsp dried seaweed flakes (Gimgaru)
- 1 Green onion (scallion)
- 4 Frozen inari pockets (stuffed tofu pouches)
- 1 Tbsp shredded carrot
- 6 Tbsp mentsuyu (noodle soup base, or soba tsuyu)
- 1 Dashi pack (anchovy and kelp)
- 1/4 Onion
- 1 Clove garlic
- 1 Liter water
- 1 Piece dried kelp
Cooking Instructions
Step 1
First, let’s prepare a flavorful broth. In a pot, combine 1 liter of water with the piece of kelp, the quartered onion, the dashi pack, and the white parts of the green onion. Bring to a boil and simmer for at least 10 minutes to extract a rich flavor. Preparing the broth while handling other ingredients will save you time.
Step 2
Carefully separate the jjolmyeon noodle strands so they don’t clump together. This ensures they cook evenly and prevents sticking later on.
Step 3
We’ll be hard-boiling the egg for this recipe. Place the egg in boiling water and cook for approximately 9 minutes. Once cooked, transfer the egg to cold water to make peeling easier.
Step 4
Prepare the garnishes. Finely mince the green onion. For the carrot, julienne it into very thin strips – this is for garnish, so a delicate cut looks best.
Step 5
Boil the separated jjolmyeon noodles in plenty of water for about 4 minutes. Jjolmyeon cooks quickly, so be careful not to overcook them, which can make them mushy. After boiling, rinse the noodles thoroughly under cold running water to achieve a perfectly chewy texture. This step is key to that satisfying bite!
Step 6
Remove all the solids (kelp, onion, dashi pack, green onion parts) from the brewed broth. Pour the clear broth back into the pot, add the mentsuyu, and include the thinly sliced garlic cloves. Add the frozen inari pockets and simmer for another 5 minutes to allow their flavor to infuse into the broth.
Step 7
Now it’s time to assemble the bowls. Place the rinsed jjolmyeon noodles into serving bowls. Add the halved hard-boiled egg, the minced green onion, and the julienned carrots as toppings. If you reserved some kelp from the broth, you can slice it thinly and add it as a garnish for extra flair.
Step 8
Finally, when the broth is simmering, ladle the inari pockets and garlic slices over the noodles. Pour a generous amount of the hot, savory broth over everything. Finish with a sprinkle of dried seaweed flakes for an aromatic touch. Your homemade mul-jjolmyeon, as delicious as from a restaurant, is now ready to enjoy!
