Jjolmyeon
Ingredients
- 800 gChinese wheat noodles (cooked and cooled)
- 6 tbspgochujang (chili paste)
- 6 tbspRice vinegar
- 4 tbspWhite sugar
- 2 tbspgochugaru (chili powder)
- 2 pcGarlic (finely minced)
- 2 tbspSesame oil
- 200 gWhite cabbage (finely shredded)
- 1 pcCucumber (julienned)
- 2 pcCarrot (julienned)
- 200 gbean sprouts (blanched)
- 4 pcHard-boiled egg (halved)
- 2 tspSesame seed (for garnish)
- 800 gJjolmyeon Wheat Noodles
Method
Chewy, elastic noodles coated in a vibrant red sauce that balances heat with tanginess. The crunch of raw julienned vegetables and the richness of the boiled egg round out the spicy kick.
- 1
Slice the white cabbage, cucumber, and carrot into a very fine and regular julienne. The vegetables must remain crunchy.
- 2
Plunge the bean sprouts into boiling water for 2 minutes. Drain and immediately cool them in an ice water bath to stop the cooking.
- 3
In a bowl, mix the gochujang, rice vinegar, white sugar, minced garlic, gochugaru, and sesame oil. The sauce should be smooth and coat the back of a spoon.
- 4
Cook the noodles in boiling water. Once done, rinse thoroughly under cold water, rubbing them between your hands to remove starch until they are cold to the core.
- 5
Mix the noodles with the sauce. Arrange the julienned vegetables and bean sprouts on top. Finish with the halved boiled egg and sesame seeds.
Frequently asked questions
How do you get this dish right?
- The secret is in the rinsing: scrub the noodles well under cold water to remove all starch, otherwise they will stick together.
- If the sauce is too thick, thin it out with a tablespoon of cooled cooking water.
How long does this dish keep?
Consume immediately. The noodles lose their elastic texture and absorb the sauce if stored for too long.
