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Jjolmyeon Recipe (Korean Spicy Cold Chewy Noodles) 쫄면 만들기

  • Author: Seonkyoung Longest
  • Yield: 2 1x




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


  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 rub noodles with both hands to get rid of excess starch for about 2 minutes. Drain completely.
  5. 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.

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