Spicy & Sweet Jjolmyeon: A Home-style Korean Noodle Dish Just Like the Food Stalls
Spicy & Sweet Jjolmyeon: A Home-style Korean Noodle Dish Just Like the Food Stalls
Jjolmyeon, a favorite noodle dish for the family, made with Chef Baek Jong-won’s signature sauce! Enjoy the authentic taste of a Korean snack bar right at home.
For my family who loves noodles, I made Jjolmyeon using Chef Baek Jong-won’s Jjolmyeon sauce recipe. This versatile sauce can be made in a generous batch and used for various other noodle dishes like Bibim Guksu (spicy mixed noodles) or Bibim Myeon. It’s a practical recipe that brings the delicious flavor of street food right to your kitchen!
Jjolmyeon & Topping Ingredients- Jjolmyeon noodles, 3 servings
- 1 bag (approx. 100g) bean sprouts
- 1/4 head cabbage
- 2-4 hard-boiled eggs (to taste)
Baek Jong-won’s Jjolmyeon Sauce- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp vinegar
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp maesilcheong (Korean plum syrup)
- 1/2 apple (or 1/2 packet apple juice, approx. 50ml)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp vinegar
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp maesilcheong (Korean plum syrup)
- 1/2 apple (or 1/2 packet apple juice, approx. 50ml)
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts. Bring a pot of water to a boil with a pinch of salt. Add the bean sprouts and blanch them for about 1-2 minutes, just until they are slightly tender but still crisp. Avoid overcooking them to maintain their crunch. Immediately rinse the blanched sprouts under cold water and drain well. This step helps remove any raw bean sprout smell and ensures they remain delightfully crunchy in the Jjolmyeon.
Step 2
Thinly shred the cabbage. For the eggs, place them in a pot, cover with water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium-low and simmer for about 12-15 minutes. Turn off the heat and let the eggs sit in the hot water for another 5 minutes using residual heat to ensure they are fully cooked. Once done, plunge them into an ice bath to cool completely before peeling. Halve them for serving. While the eggs are cooking, prepare the Jjolmyeon sauce by combining all the sauce ingredients (gochujang, gochugaru, vinegar, soy sauce, sugar, maesilcheong, and mashed apple or apple juice) in a bowl. Whisk until smooth. Taste and adjust the sweetness and tanginess to your preference.
Step 3
Now, it’s time to cook the Jjolmyeon noodles. Bring a large pot of water to a rolling boil. Carefully add the Jjolmyeon noodles, separating them gently with chopsticks as you add them to prevent sticking. Cook according to the package directions, usually around 3-5 minutes, stirring occasionally. Be careful not to overcook, as they can become mushy. Once cooked, drain the noodles immediately and rinse them thoroughly under cold running water to remove excess starch. Drain them very well. To serve, place the cooked and drained Jjolmyeon noodles in a bowl. Arrange the blanched bean sprouts, shredded cabbage, and halved hard-boiled eggs attractively on top. Generously drizzle the prepared Jjolmyeon sauce over everything and mix well to combine. Enjoy your delicious, homemade Jjolmyeon with its perfect balance of spicy, sweet, and tangy flavors!
