Description
Ingredients
Scale
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
For Assemble Jjolmyeon
- 1 Egg
- 4 oz. Soybean sprouts
- 12 oz. Jjolmyeon noodles, separate each noodle
- 1Tbs. Salt
- 2 oz. Cabbage, thinly sliced
- 2 oz. Cucumber, julienne
- 2 oz. Carrot, julienne
Instructions
- 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 rub noodles with both hands to get rid of excess starch for about 2 minutes. Drain completely.
- Now, let’s assemble Jjolmyeon! Place noodles in the 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!
