Jjolmyeon

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1756
• Protein: 53 g
• Carbs: 336 g
• Fat: 23 g

Ingredients

• 800 g Chinese wheat noodles ( cooked and cooled )
• 6 tbsp gochujang ( chili paste )
• 6 tbsp Rice vinegar
• 4 tbsp White sugar
• 2 tbsp gochugaru ( chili powder )
• 2 piece Garlic ( finely minced )
• 2 tbsp Sesame oil
• 200 g White cabbage ( finely shredded )
• 1 piece Cucumber ( julienned )
• 2 piece Carrot ( julienned )
• 200 g bean sprouts ( blanched )
• 4 piece Hard-boiled egg ( halved )
• 2 tsp Sesame seed ( for garnish )
• 800 g Jjolmyeon Wheat Noodles

Instructions

1. Vegetable prep

   Slice the white cabbage, cucumber, and carrot into a very fine and regular julienne. The vegetables must remain crunchy.

2. Blanching sprouts

   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. Spicy sauce

   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. Noodle cooking

   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. Assembly

   Mix the noodles with the sauce. Arrange the julienned vegetables and bean sprouts on top. Finish with the halved boiled egg and sesame seeds.

Chef's tips

• 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.

Storage

Consume immediately. The noodles lose their elastic texture and absorb the sauce if stored for too long.