Jjolmyeon Recipe (Korean Spicy Cold Chewy Noodles) 쫄면 만들기

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Hi guys!

Today I’m going to share one of my favorite Korean cold noodle dishes. 

The name of dish is Jjolmyeon. 

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Jjolmyeon is a type of Korean noodles that have a very chewy texture. Most of the time we eat as a cold and spicy dish with vegetables, especially soybean sprouts. 

It is spicy, sweet, tangy, chewy and crunch. 
Since Jjolmyeon has chewy texture, it goes really well with harder texture vegetables- such as carrot, beansprouts, cabbage and cucumber. 

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Jjolnmeyon used to be my after school meal when I was in high school. :-) 

When I filmed this episode of Asian at Home and tasted the dish, I felt like I was in high school, eating Jjolmyoen after boring classes! lol

This spicy chewy dish made me forget any stresses I had as a high school student. 

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Hope you guys give this recipe a try and taste my high school summer time! :-)








5 from 1 reviews
Jjolmyeon Recipe (Korean Spicy Cold Chewy Noodles) 쫄면 만들기
Serves: 2
For the Gochujang Sauce
  • 2 Tbs. Gochujang (Korean red pepper paste)
  • Fresh juice from 1 lemon (approximately 2½ Tbs)
  • 1 Tbs. Gochugaru (Korean red pepper flakes)
  • 2 Tbs. Sugar
  • 1 Tbs. Toasted sesame oil
  • 1 tsp. Toasted sesame seeds
  • 1 Clove garlic, minced or grated
  • 1 Egg
  • 4 oz. Soybean sprouts
  • 12 oz. Jjolmyeon noodles, separate each noodles
  • 1Tbs. Salt
  • 2 oz. Cabbage, thinly sliced
  • 2 oz. Cucumber, julienne
  • 2 oz. Carrot, julienne
  1. Hard boil an egg; peel and set aside. In a small mixing bowl, combine all ingredients for gochujang sauce and whisk until smooth. Set aside.
  2. Bring 8 to 10 cups of water to boil and add about 1 Tbs salt; add soybean sprouts and cover, cook for 4 minutes over high heat. Turn off heat and let it sit with cover on for 1 minute. Take soybean sprouts out and rinse under cold water. (Save hot water in pot) Drain completely and set aside.
  3. Bring water (we cooked soybean sprouts) back to boil; add Jjolmyeon noodles and cook it by following directions on your noodle package. (Normally it takes about 3 to 5 minutes to cook Jjolmyeon noodles)
  4. Drain, rinse under cold water and rubbing noodles with your both hands to get rid of excess starch for about 2 minutes. Drain completely.
  5. Now, let’s assemble Jjolmyeon! Place noodles in bottom of a serving bowl and then place prepared soybean sprouts, cabbage, cucumber and carrot right on top of noodles. Cut hard boiled egg in halves and place a half on top of noodle bowl.
  6. Serve immediately with gochujang sauce. Mix well with a pair of chopsticks right before you eat. Enjoy!

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Korean Egg Bread (Gyeran-Bbang) 계란빵 만드는법

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Hi guys!

Since I came to Korea, I get to do lots of fun stuff!! 
I’ve got to talk to culinary students, visiting lots of great restaurants, meeting old friends that I haven’t met for years!! 

Collaboration with Alia was definitely one of the fun stuffs I did while I’m in Korea as well!

She showed me how to make great Moroccan dish, so I’ve got to show her how to make her favorite Korean street food, Gyeran Bbang- Korean Egg Bread!

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For my Korean Egg Bread recipe that I showed Alia, please check this video out!



Also, don’t forget to subscribe her channel www.Youtube.com/CookingWithAlia  for more delicious Moroccan cuisine! 😀

Oh, Don’t forget to check out Alia’s Moroccan Meatballs and Egg in Spicy Tomato Sauce as well!




Alia’s Moroccan dish Poached Egg in Spicy Tomato Sauce (Shakshuka) written recipe is on her website!


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Hope you guys give this recipe a try one day!

5 from 1 reviews
Korean Egg Bread (Gyeran-Bbang) 계란빵
  • Ingredients
For Batter
  • ¾ cup Whole milk (You can substitute to other type of milk)
  • 2 Tbs. White vinegar or lemon juice
  • 1 cup All purpose flour
  • ½ tsp. Baking soda
  • 1 tsp. Baking powder
  • ½ tsp. Salt
  • 2 to 4 Tbs. Sugar (Up to your taste for sweet)
  • 2 Tbs. Melted butter
  • 1 Egg
For Egg Bread
  • 12 Eggs
Topping Options
  • Sea salt
  • Grated cheese
  • Chopped lunchen meat
  • Imitation crab meat
  • Octopus
  • Chopped green onion
  • Chopped green herbs, such as parsley, basil, chive and etc
  1. Preheat oven over 350 degrees.
  2. In a mixing bowl, combine milk and vinegar and set aside. We are making quick butter milk, if you have butter milk in your hand already, then please use it.
  3. In an other mixing bowl, whisk flour and next 4 ingredients(until sugar) together; add melted butter, 1 egg and milk mixture we made earlier. Whisk until you don’t see any lumps.
  4. Spray muffin pan with non stick spray or use a silicon muffin pan.
  5. Spoon out about 2 tablespoons into each muffin section. Crack 1 egg into each muffin section top of batter and top egg with a bit more batter, about 1 tablespoon.
  6. Top with any topping you desire and bake in preheated oven for 25 minutes or until it’s golden brown.
  7. Enjoy!


Love What You Do, Do what You Love : Motivational Speech at Woosong University



Last 18th March 2015, I went to Woosong University in Daejeon to give a special motivational speech to over 100 culinary students.

It was my honor to share all of my story. I was so thrilled by the fact that my story could inspires and motivates them to follow their dream.

It was 2 hours long speech with Q&A time.
Honestly after the speech, I was more inspired and motivated by their amazingly high energy and positive attitude.

It was great time, and can’t thank enough for the opportunity I was given.

Special thanks to Sarah Ross Lavensky, a professor of the university who invited me to the class!

It was the best experience in Korea, hands down!

I love you and Thank you so much all!!

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 Love What You Do,

Do What You Love.

– Seonkyoung Longest –

Kongnamul Muchim : Korean Soybean Sprouts Side Dish (Banchan) 콩나물 무침 만드는법

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Hi guys!

I’m having so much fun in Korea, and finally uploading a new video/recipe! 😀

I noticed a lot of you guys would love to know more banchan(Korean side dish) recipes and here is one more for you!! I’ve been sharing really popular and common ones but one day I would love to share some crazy stuff too! 😉 lol

Today I’m showing you how to make Korean style soybean sprouts side dish. 
Every family/restaurant has different ways to make this dish, like any other banchans are. So today, I’m sharing how I make it, but feel free to make your own! 😉

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I personally love spicy one, but classic one is what the most common one though. 

This is great for bibimbap or as a side dish for Korean BBQ!  

Also the classic one is served with main spicy dish, because it’s very mild and can calm your spiciness down. 😉 

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So, give this recipe a try one day!



5 from 1 reviews
Kongnamul Muchim (Korean Soybean Sprouts Side Dish)
For Prepare Soybean Sprouts
  • 1lb. Soybean Sprouts
  • 1 Tbs. Sea salt
For Classic Soybean Sprouts Side Dish
  • ½ lb. Blenched soybean sprouts
  • 1 tsp. Coarse sea salt
  • ¼ tsp. Sugar
  • 2 tsp. Sesame oil
  • ⅛ tsp. Black pepper
  • 1 tsp. Toasted sesame seeds, crushed with fingers
  • 1 Clove garlic, minced (approximately 1 tsp.)
  • 1 Green onion, chopped (approximately 1 Tbs.)
For Spicy Soybean Sprouts Side Dish
  • ½ lb. Blenched soybean sprouts
  • 1½ tsp. Fish sauce
  • 2 Tsp. Gochugaru, AKA Korena red pepper flakes (Can be substitute 1tsp. cayenne pepper, but won’t have the bright red color)
  • 2 tsp. Sesame oil
  • ⅛ tsp. Black pepper
  • 1 Clove garlic, minced (approximately 1 tsp.)
  • 1 Green onion, chopped (approximately 1 Tbs.)
  1. Take brown and black bits on soybean sprouts, and wash throughly under cold water. Drain and set aside.
  2. Meanwhile, bring 10 to 12 cups of water(or enough to cover soybean sprouts) to boil in a large pot. Add 1Tablespoon salt. Add clean soybean sprouts and cover immediately. Cook it over high heat for 4 minutes then remove from heat. Let it seat for 1 more minutes. Do not open lid during this cooking/resting time unless you might end up with unpleasant smell of soybean sprouts. Also make sure you count the time because you don’t want to over cook it.
  3. When it’s time, uncover and drain soybean sprout; since under cold water and drian completely.
  4. Both classic and spicy can be made same directions. Add prepared spinach in a mixing bowl; gently mix everything together using your hand until everything combined well.
  5. Top with extra sesame seeds as you desire! Enjoy!



Tteokbokki Recipe : Easy and Quick Tteokbokki 초간단 떡볶이 만드는법

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Hi guys!

Before I show you this delicious Tteokbokki recipe, I have a news!
I’m in Korea right now and will be here for next 2 months or so! YAY~!! 
I’m having so much fun visiting my home country and it can’t be better than this! 

If you guys have any request while I’m in Korea (restaurant experience video, Korean makeup stuff and etc), please let me know comment down below!! 

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So, today I’m sharing this delicious and every Korean child/students favorite snack food, Tteokbokki!


I’ve shared my favorite way to cook tteokbokki before.









I think it’s not as popular in US as it is in Korea. I personally love the one I shared a long time ago (we call “Jeugseok Tteokbokki), but it needs a lot more ingredients and people to eat together. 

So today, I’m going to share the simple and easy version of tteokbokki which is probably more familiar to you all! It is street style as well, you can see all over the small to large streets in Korea!

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The rice cake’s shape you see in these pictures is the most common shape to use for tteokbokki, but if you have hard time to find it, you can use different shape of took or even ramen noodles! 

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Yes, I said ramen noodles!

It totally works! Even udon noodles works as well! 

So be creative, don’t give up because you don’t have all the ingredients! 

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If you are ready, I’m ready to show you my delicious Tteokbokki recipe!










5 from 1 reviews
  • 6 oz. Tteok for tteokbokki (Korean rice cake), approximately 1 cup
  • 1¼ cup Ultimate Korean Stock (Click HERE for the recipe)
  • 1 Tbs. Sempio Gochujang, Korean red pepper paste
  • 1 Tbs. Sempio Soy sauce
  • 1 Tbs. Sugar
  • 3 oz. Fish cake, cut into bite sizes
  • 1 Green onion, sliced
  • 1 Hard boiled egg, optional
  1. Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes.
  2. Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat.
  3. Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally.
  4. Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally.
  5. Remove from heat and add sliced green onion.
  6. Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.
If you skip the soaking process for the rice cake, you might end up with unpleasant chewing texture.

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♥  For more Sempio product visit:
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