Spicy and Sweet Chewy Noodles (Jjolbokki) – The Ultimate Recipe
Spicy and Sweet Chewy Noodles (Jjolbokki) – The Ultimate Recipe
How to Make Jjolbokki: The Perfect Blend of Noodles, Tteok, and Ham
Craving a satisfying noodle dish? Jjolbokki is the perfect answer! This dish features chewy noodles coated in a wonderfully spicy and sweet sauce, making it an irresistible treat. The delightful texture of the noodles combined with the flavorful sauce creates a truly delicious experience.
Main Ingredients for Jjolbokki- 200g Jjolmyeon noodles (or your preferred chewy noodles)
- 1 handful of cabbage (approx. 1/4 small head, for crunch)
- 20g canned ham (e.g., Spam, cut into bite-sized pieces)
- 1 handful of Tteokguk rice cakes (tteok, approx. 100g, for extra chewiness)
- ½ stalk green onion (cut diagonally for aroma)
- ¼ onion (thinly sliced, for sweetness and depth)
- 2-3 fresh perilla leaves (shiso leaves, thinly sliced after rolling, for fragrance)
- 1-2 hard-boiled eggs (optional, a hearty addition)
Special Jjolbokki Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or oligodang (for shine and mild sweetness)
- ½ Tbsp minced garlic
- 1 Tbsp rice wine (mirin, to remove odors and add umami)
- 1 Tbsp soy sauce
- Pinch of black pepper
Anchovy-Kelp Broth for Depth- 5-6 dried anchovies (for broth)
- 1 piece dried kelp (kombu), approx. 4cm x 4cm
- 500ml water (approx. 2 cups)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or oligodang (for shine and mild sweetness)
- ½ Tbsp minced garlic
- 1 Tbsp rice wine (mirin, to remove odors and add umami)
- 1 Tbsp soy sauce
- Pinch of black pepper
Anchovy-Kelp Broth for Depth- 5-6 dried anchovies (for broth)
- 1 piece dried kelp (kombu), approx. 4cm x 4cm
- 500ml water (approx. 2 cups)
Cooking Instructions
Step 1
Begin by preparing your vegetables. Wash the cabbage and cut it into bite-sized pieces. Soak it in water with 1 tablespoon of vinegar for 5 minutes, then rinse and drain. This helps keep the cabbage crisp. Wash the perilla leaves, roll them up tightly, and thinly slice them into slivers.
Step 2
To prepare the ham, briefly immerse it in hot water to remove excess oil. Once the oil has rendered, cut the ham into bite-sized pieces.
Step 3
Soak the Tteokguk rice cakes in cold water for a few minutes to soften them if they are stiff. Rinse them lightly after draining.
Step 4
Peel and thinly slice the onion. Wash and thinly slice the green onion, either straight or diagonally.
Step 5
Now, let’s make the special sauce that gives Jjolbokki its signature flavor. In a bowl, combine 1 tablespoon of gochujang, 1 tablespoon of sugar, 1 tablespoon of corn syrup (or oligodang), ½ tablespoon of minced garlic, 1 tablespoon of rice wine (mirin), 1 tablespoon of soy sauce, and a pinch of black pepper. Whisk everything together until well combined.
Step 6
To create a flavorful broth, add 500ml of water to a pot along with 5-6 dried anchovies and 1 piece of dried kelp. Bring to a boil over medium-high heat. Once boiling, remove the kelp. Reduce the heat to medium-low and simmer for another 5 minutes, then remove the anchovies. This will yield a clean and savory broth.
Step 7
Add the prepared Tteokguk rice cakes to the simmering broth and cook until they begin to soften. Once the rice cakes are tender, add the remaining vegetables (cabbage, ham, onion) and the prepared sauce mixture to the pot. Stir well to ensure the sauce coats everything evenly.
Step 8
As the vegetables cook and the sauce starts to cling to the rice cakes, add the Jjolmyeon noodles. Gently separate the noodles as you stir them into the mixture. Continue to cook for about 2-3 minutes, or until the noodles are cooked through.
Step 9
The final step! Once the noodles are cooked, add the thinly sliced perilla leaves and the chopped green onions to the pot. Cook for another minute or so until they are just wilted. This adds a fresh aroma and flavor. Jjolbokki is ready! Serve hot, perhaps with a hard-boiled egg on the side for an extra hearty meal.
