Jjolmyeon (Spicy Chewy Noodles)

Name: Jjolmyeon (Spicy Chewy Noodles)
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 servings fresh jjolmyeon (thick; very chewy wheat noodles); 2 cups soybean sprouts (blanched); 1 cup green cabbage (finely shredded); 1/2 cucumber (julienned); 1 hard-boiled egg. Sauce: 3 tbsp gochujang; 2 tbsp white vinegar; 2 tbsp corn syrup; 1 tbsp sugar; 1 tbsp minced garlic

Very chewy wheat noodles served cold with lots of fresh vegetables and a sweet and sour gochujang sauce.

20 minutes

Serves 4

Lunch/Snack

Contains common allergens

Egg Soy Wheat

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Instructions

6 steps

1
Mix the gochujang, white vinegar, corn syrup, sugar, and minced garlic. The sauce should be fiery, highly acidic, and sweet.

2
Boil the fresh jjolmyeon noodles in plenty of water for exactly 3-4 minutes. They are thicker and starchier than regular noodles, so stir often.
3
Drain the noodles and scrub them violently under running cold water until the water runs completely clear. This step is essential for their signature rubbery, chewy texture.
4
Place the drained noodles in a large mixing bowl. Add the blanched soybean sprouts, shredded cabbage, and julienned cucumber.
5
Pour the spicy-sweet-sour sauce over the top.
6
Using a plastic glove, vigorously mix the noodles, vegetables, and sauce by hand until everything is uniformly coated in bright red. Transfer to serving bowls and top with half a boiled egg.

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