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! 🙂
For the Gochujang Sauce
- 2 Tbs. Gochujang (Korean red pepper paste)
- Fresh juice from 1 lemon (approximately 2 1/2 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
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- 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.
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- 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.
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- 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)
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- Drain, rinse under cold water and rubbing noodles with your both hands to get rid of excess starch for about 2 minutes. Drain completely.
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- 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.
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- Serve immediately with gochujang sauce. Mix well with a pair of chopsticks right before you eat.
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