Ingredients
Units
Scale
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
Instructions
-
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.
- 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!)
- 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.
- 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.
-
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.
- 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
