Jjolmyeon (Spicy Chewy Cold Noodles)

🧂 Ingredients

• 200 g Jjolmyeon noodles (thick, chewy wheat noodles)(These are typically found in Korean grocery stores. If unavailable, use thick udon noodles, but the texture will be slightly different.)
• 3 tbsp Gochujang (Korean chili paste)(Adjust to your spice preference.)
• 2 tbsp Sugar(Granulated sugar is fine. You can also use corn syrup or rice syrup for a slightly different sweetness and gloss.)
• 1 tbsp Soy sauce(Adds umami and saltiness.)
• 1 tbsp Rice vinegar(Provides a tangy balance to the sweetness and spice.)
• 1 tsp Minced garlic(Freshly minced is best.)
• 1 tsp Sesame oil(For nutty aroma and flavor.)
• 1 tsp Toasted sesame seeds(For garnish and texture.)
• 1 cup Cabbage (thinly sliced)(Napa cabbage or green cabbage works well.)
• 1/2 Cucumber (julienned)(About half a medium cucumber. Cut into thin matchsticks.)
• 1/4 cup Carrot (julienned, optional)(Adds color and crunch.)
• 2 Hard-boiled eggs(Peeled and halved for serving.)

👨‍🍳 Instructions

1. 1

   Cook the noodles: Bring a pot of water to a rolling boil (approximately 2 liters or 8 cups). Add the jjolmyeon noodles and cook according to package directions, usually about 3-5 minutes, until they are tender yet still have a firm, chewy bite. Be careful not to overcook them, as they will become mushy. Immediately drain the noodles into a colander.

   ⏱️ 5 minutes
2. 2

   Rinse and chill noodles: Rinse the cooked noodles thoroughly under cold running water. This stops the cooking process and removes excess starch, ensuring a chewy texture. Drain them very well. You can even toss them with a tiny bit of sesame oil (about 1/2 tsp) to prevent sticking while you prepare the sauce.

   ⏱️ 2 minutes
3. 3

   Prepare the sauce: In a medium bowl, combine the gochujang, sugar, soy sauce, rice vinegar, minced garlic, and 1 tsp sesame oil. Whisk until the sugar is dissolved and the sauce is smooth and well-combined. Taste and adjust seasoning if needed – add more sugar for sweetness, gochujang for spice, or vinegar for tang.

   ⏱️ 5 minutes
4. 4

   Assemble the dish: In a large bowl, add the drained noodles, thinly sliced cabbage, julienned cucumber, and optional julienned carrots. Pour the prepared spicy-sweet sauce over the ingredients.

   ⏱️ 3 minutes
5. 5

   Toss and serve: Using tongs or your hands (gloves recommended if using hands), thoroughly toss the noodles, vegetables, and sauce until everything is evenly coated. The noodles should have a glossy, reddish sheen. Divide the jjolmyeon between two serving bowls.

   ⏱️ 2 minutes
6. 6

   Garnish and enjoy: Top each bowl with a halved hard-boiled egg and a sprinkle of toasted sesame seeds. Serve immediately. Jjolmyeon is best enjoyed cold, so ensure the noodles are well-chilled before serving.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The chewy texture of the noodles is key to authentic jjolmyeon. Look for 'jjolmyeon' noodles specifically.
• ✓This dish is a beloved classic from Korean school cafeterias and street food stalls.
• ✓Don't be afraid to mix everything thoroughly before eating; this ensures every bite is packed with flavor.
• ✓For a refreshing twist, you can add a few ice cubes to the noodles after rinsing, but ensure they are drained well before tossing.

🔄 Variations

• For extra spice, add a pinch of gochugaru (Korean chili flakes) or a dash of your favorite hot sauce to the sauce mixture.
• Experiment with other crisp vegetables like thinly sliced radishes, perilla leaves, or bean sprouts.
• Add protein like shredded chicken or a fried egg for a more substantial meal.

🥗 Nutrition

Per serving