📝 About This Recipe
Originating from the vibrant street food stalls of Incheon in the 1970s, Jjolmyeon is beloved for its incredibly 'jjolgit-han' (chewy) texture and addictive sweet-and-sour kick. This dish features thick, wheat-based noodles tossed in a bright, pungent gochujang sauce and piled high with crunchy, fresh vegetables. It is the perfect refreshing meal for hot summer days or whenever you crave a symphony of textures and a bold, spicy punch.
🥗 Ingredients
Main Components
- 400 grams Jjolmyeon noodles (typically found in the refrigerated or frozen section of Korean grocers)
- 1 piece Hard-boiled eggs (halved lengthwise)
The Signature Spicy Sauce
- 3 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes for extra heat)
- 1 tablespoon Soy sauce (Jin-ganjang or all-purpose)
- 3 tablespoons Rice vinegar (apple cider vinegar also works well)
- 2 tablespoons Sugar (adjust to your sweetness preference)
- 1 tablespoon Corn syrup (adds a beautiful glossy sheen)
- 1 tablespoon Garlic (minced very finely)
- 1 tablespoon Toasted sesame oil (for nutty aroma)
- 1 teaspoon Toasted sesame seeds (crushed slightly to release oils)
Vegetables and Garnish
- 1 cup Green cabbage (very thinly shredded)
- 1 cup Bean sprouts (blanched)
- 1/2 piece Cucumber (julienned into matchsticks)
- 1/4 piece Carrot (julienned)
- 4 pieces Perilla leaves (optional, thinly sliced for herbal notes)
👨🍳 Instructions
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1
In a small mixing bowl, combine the gochujang, gochugaru, soy sauce, rice vinegar, sugar, corn syrup, and minced garlic. Whisk vigorously until the sugar is fully dissolved and the sauce is smooth. Let it sit for at least 15 minutes to allow the flavors to meld.
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2
Prepare your vegetables. Shred the cabbage as thinly as possible (a mandoline works great here) and soak in cold water for 5 minutes to maximize crispness, then drain thoroughly.
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3
Julienne the cucumber and carrot into uniform matchsticks. If using perilla leaves, stack them, roll them up, and slice into thin ribbons.
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4
Bring a small pot of water to a boil. Blanch the bean sprouts for exactly 2 minutes. Immediately plunge them into an ice bath to stop the cooking, then drain and set aside.
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5
Take the Jjolmyeon noodles out of the package. Using your hands, gently separate the strands. This is a crucial step to ensure they don't clump together while boiling.
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6
Bring a large pot of water to a rolling boil. Add the noodles and cook according to the package instructions (usually 5-7 minutes). Stir occasionally to prevent sticking.
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7
Test a noodle for doneness; it should be very chewy and bouncy, not soft or mushy. Once ready, drain immediately.
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8
Rinse the noodles thoroughly under cold running water. Rub them vigorously between your hands as you rinse to wash away excess starch. This ensures the signature 'springy' texture.
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9
Drain the noodles very well. Any excess water will dilute the sauce, so give them a few good shakes in the colander.
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10
In a large mixing bowl, toss the noodles with the prepared spicy sauce and the toasted sesame oil until every strand is evenly coated in a bright red glaze.
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11
Divide the dressed noodles into two serving bowls. Arrange the cabbage, bean sprouts, cucumbers, and carrots in neat piles on top or around the noodles.
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12
Garnish with the sliced perilla leaves, a sprinkle of toasted sesame seeds, and half a hard-boiled egg on each bowl. Serve immediately while cold.
💡 Chef's Tips
For the best flavor, make the sauce a day in advance and keep it in the fridge; the chili flakes will hydrate and the spice will mellow into a deeper profile. If you can't find Jjolmyeon noodles, you can substitute with thick Soba or even Linguine, though you will lose that iconic 'rubber-band' chewiness. Don't skip the ice bath for the bean sprouts and the cold rinse for the noodles; temperature contrast is key to the dish's refreshing nature. If the sauce is too spicy, add an extra teaspoon of sugar or a splash more vinegar to balance the heat. Always separate the noodles manually before boiling, or they will cook into a solid block that is impossible to untangle.
🍽️ Serving Suggestions
Serve with a side of warm 'Eomuk-tang' (fish cake soup) to balance the cold noodles with a savory broth. Pair with 'Gunda-mandu' (fried Korean dumplings) for a classic 'Bun-sik' (snack bar) experience. A side of yellow pickled radish (Danmuji) provides a sweet, crunchy palate cleanser between spicy bites. For a protein boost, add thin strips of grilled pork belly or boiled brisket on top. Serve with a cold glass of barley tea (Boricha) to soothe the spice of the gochujang.