Hi guys!
Today I’m going to share one of my favorite Korean cold noodle dishes.
The name of dish is Jjolmyeon.
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.
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.
Hope you guys give this recipe a try and taste my high school summer time! 🙂
- 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
- 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.
- 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.
- 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)
- Drain, rinse under cold water and rubbing noodles with your both hands to get rid of excess starch for about 2 minutes. Drain completely.
- 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.
- Serve immediately with gochujang sauce. Mix well with a pair of chopsticks right before you eat.
Enjoy!
3 comments
I really enjoy this dish! I have made it a few times now, but just a few questions :).
I don’t usually have soy bean sprouts, but I do have mung bean sprouts. Do I still need to blanch them? I tried it and I didn’t like the flavor or texture. Usually I add them at the last second in a stir fry, so I wonder if I can just eat them raw? Also, are your noodles still frozen when you add them? I’m not sure if my noodles are cooking enough or not. Thanks for the great recipe!
If you are using mung bean sprouts, it’s up to you to blanch or not! If you like the crunchiness of the raw mung bean sprouts, you don’t have to. 🙂 I usually though out the noodles before cook them. Hope this helps Steven!
Thanks for the tips! I made it again last night and just left the mung bean sprouts raw 🙂 I liked it that way. I also threw in some fried chicken chunks… really good with the gochujang sauce! Time to buy some more jjolmeyon!