Description

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Scale

Ingredients

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

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.
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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.
Enjoy!
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