Jjolmyeon Recipe: Enjoy Authentic Korean Spicy Noodles at Home

Jjolmyeon Recipe (Korean Spicy Cold Chewy Noodles)

Hi guys! Today, I want to introduce you to Jjolmyeon, a delicious Korean noodle dish that you must try.

📺 Watch How to Make This Jjolmyeon 

Jjolmyeon used to be my go-to after-school meal when I was in high school. 🙂

When I filmed this episode of Asian at Home and took a bite, I felt like I was right back in high school, enjoying Jjolmyeon after a long day of boring classes! lol

This spicy, chewy dish used to wash away all the stress I felt as a student.

I hope you give this recipe a try and get a taste of my high school summer memories! 🙂

🛒 Ingredients You’ll Need

Gochujang Sauce

• 2 tbsp Gochujang (Korean red pepper paste)
• Fresh juice from 1 lemon (approximately 2 1/2 Tbs)
• 1 tbsp Gochugaru (Korean red pepper flakes)
• 2 tbsp Sugar
• 1 tbsp Toasted sesame oil
• 1 tsp Toasted sesame seeds
• 1 Clove garlic, minced or grated

Assemble Jjolmyeon

• 1 Egg
• 4 oz Soybean sprouts
• 12 oz Jjolmyeon noodles, separate each noodle
• 1 tbsp Salt
• 2 oz Cabbage, thinly sliced
• 2 oz Cucumber, julienne
• 2 oz Carrot, julienne

🥢 What is Jjolmyeon?

The name “jjolmyeon” literally means “chewy noodles” in Korean. The noodles are made from wheat flour and starch, giving them their signature elasticity and chewy bite—similar to a mix between ramen and rice cake. Traditionally served cold and tossed with a flavorful sauce made from gochujang (Korean red chili paste), vinegar, sugar, garlic, and sesame oil.

It’s typically topped with crisp, refreshing vegetables like bean sprouts, cabbage, cucumber, and carrots, and often served with a half-boiled egg.

😌 A Nostalgic Favorite

Many Koreans associate jjolmyeon with school days or after-school snacks, thanks to its bold flavor and comforting chewiness.
Even though it’s simple, it’s surprisingly satisfying—especially on a hot day when you want something cold, spicy, and refreshing.

Jjolmyeon Recipe (Korean Spicy Cold Chewy Noodles) 쫄면 만들기

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• Author: Seonkyoung Longest
• Total Time: 15 mins
• Yield: 1

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Ingredients

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For the Gochujang Sauce

• 2 tbsp Gochujang (Korean red pepper paste)
• Fresh juice from 1 lemon (approximately 2 1/2 Tbs)
• 1 tbsp Gochugaru (Korean red pepper flakes)
• 2 tbsp Sugar
• 1 tbsp Toasted sesame oil
• 1 tsp Toasted sesame seeds
• 1 Clove garlic, minced or grated

For Assemble Jjolmyeon

• 1 Egg
• 4 oz Soybean sprouts
• 12 oz Jjolmyeon noodles, separate each noodle

• 1 tbsp Salt
• 2 oz Cabbage, thinly sliced
• 2 oz Cucumber, julienne
• 2 oz Carrot, julienne

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Instructions

1. Hard-boil an egg, peel, and set aside.
   In a small mixing bowl, combine all the ingredients for the gochujang sauce and whisk until smooth. Set aside.

   

2. Bring 8 to 10 cups of water to a boil and add about 1 tablespoon of salt. Add the soybean sprouts, cover, and cook for 4 minutes over high heat. Turn off the heat and let it sit, covered, for 1 more minute. Remove the soybean sprouts from the hot water and rinse under cold water. Drain well and set aside. (Save the hot water in the pot!) 
   
3. Bring the same pot of water back to a boil. Add the jjolmyeon noodles and cook according to the package instructions—usually about 3 to 5 minutes.
   
4. Drain and rinse the noodles under cold water. Rub the noodles gently with both hands for about 2 minutes to remove excess starch. Drain completely.
   

5. Now, let’s assemble the jjolmyeon!
   Place the noodles in the bottom of a serving bowl. Top with the prepared soybean sprouts, cabbage, cucumber, and carrot. Slice the hard-boiled egg in half and place one half on top of the noodle bowl.

   

6. Serve immediately with the gochujang sauce. Mix well with a pair of chopsticks right before you eat.
   Enjoy!
   

• Prep Time: 5 mins
• Cook Time: 10 mins

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