Spicy and Tangy Chewy Noodles (Jjolmyeon)
Spicy and Tangy Chewy Noodles (Jjolmyeon)
How to Make Delicious Jjolmyeon at Home: Featuring Bean Sprouts, Cabbage, Carrots, Cucumbers, and Pickled Radish Wraps
Homemade Jjolmyeon made with chewy noodles and a special sauce! You don’t need a meal kit to make this delicious dish. The sauce recipe is inspired by ‘Ok Jjebu’!
Ingredients for 2-3 Servings- 200g Jjolmyeon noodles
- 3 Hard-boiled eggs
- 2 Cabbage leaves
- 1/3 Carrot
- 1/3 Cucumber
- 100g Bean sprouts
- Pickled radish wraps (Ssammu), a small amount
Sauce for 2-3 Servings- 1.5 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced garlic
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Soy sauce
- 2 Pinches MSG (optional)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced garlic
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Soy sauce
- 2 Pinches MSG (optional)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add a refreshing crunch to your Jjolmyeon. Wash the carrots and cabbage thoroughly and slice them into thin julienne strips. Slicing them thinly will ensure they are tender when cooked and blend well with the noodles.
Step 2
For the cucumber, you can use a vegetable peeler to create thin ribbons (peeling around the outside) to remove the seeds and any slightly bitter parts. Then, julienne it finely. This method helps prevent the cucumber’s moisture from making the sauce too watery while still adding a fresh flavor.
Step 3
Cut the pickled radish wraps (ssammu) into bite-sized pieces. The sweet and tangy flavor of the ssammu will help balance the spiciness of the Jjolmyeon, making it even more enjoyable.
Step 4
Rinse the bean sprouts well under cold water. Blanch them briefly in boiling water for about 1 minute until slightly tender but still crisp. Overcooking will make them mushy. Also, hard-boil the eggs until fully cooked, then cut them in half to serve as a topping.
Step 5
Now, let’s make the special sauce that is key to Jjolmyeon’s flavor! In a bowl, combine 1.5 Tbsp gochujang, 0.5 Tbsp gochugaru, 0.5 Tbsp minced garlic, 2 Tbsp sugar, 2 Tbsp vinegar, 1 Tbsp corn syrup, 1 Tbsp soy sauce, and 2 optional pinches of MSG. Stir everything together with a spoon until well combined and the sauce is smooth. (Note: The sauce in the photo was made with double the amount; please refer to the recipe quantities.)
Step 6
The Jjolmyeon noodles tend to clump together, so gently separate them with your hands. Briefly soak them in cold water to prevent sticking. Check the cooking time indicated on the noodle package (e.g., Ottogi Jjolmyeon noodles typically take 2 minutes 30 seconds to 3 minutes 30 seconds). Once cooked, rinse the noodles thoroughly under cold running water 2-3 times to remove excess starch. Drain them well in a colander to ensure no excess water remains; this is crucial for maintaining their chewy texture and preventing sogginess.
Step 7
Arrange the prepared Jjolmyeon noodles in a large serving bowl. Neatly arrange the prepared vegetables – cabbage, carrots, cucumber, and bean sprouts – on top of the noodles. Add the pickled radish wraps and the halved hard-boiled eggs as toppings. The colorful presentation will surely whet your appetite.
Step 8
Finally, generously spoon the special sauce (made in step 4) over the Jjolmyeon in the bowl, according to your preference. Sprinkle with toasted sesame seeds for added nutty flavor, and your delicious homemade Jjolmyeon is ready! Enjoy this perfectly spicy, sweet, and tangy dish!
