Jjolmyeon is a type of cold noodles mixed with spicy gochujang sauce and lots of raw vegetables. What makes Jjolmyeon special is the texture of noodles. The noodles are very chewy and bouncy almost like rubber band!
I never forget the first moment I tasted Jjolmyeon. I was a teenager, and my best friend insisted that we have to visit a new popular noodle place in downtown. I was not a big fan of spicy food, but ventured there to please her.
As soon as we ate the noodles, both of us were very shocked at the rubber-band-like texture of the noodles and the extremely spicy taste. I felt like my mouth was burning. We promised that we never ever go to eat Jjolmyeon again!
However, the next day, the unique taste came to my mind, and I had kind of cravings for the noodles. It was very addictive. Since then, I eat Jjolmyeon quite often every summer.
Nowadays, you can buy commercial Jjolmyeon (in a form of semi-processed food) at a grocery store, and cook it easily at home. However, I feel like something is missing in the commercial noodles, so I tried to recreate the taste in my memory as much as possible, by making my own sauce. I used mild spicy gochujang, but you can use very spicy gochujang in case you are a spicy food lover.
Jjolmyeon noodles (Korean chewy noodles) 400g/15oz, soy bean sprouts 100g/3.5oz, carrot 60g/2oz, cucumber 100g/3.5oz, cabbage 100g/3.5oz, 2 eggs (If you are a vegan, you can repace the eggs with avocados)
Gochujang (red pepper paste) 4T, red pepper powder 1T, vinegar 3T, soy sauce 1T, sugar 3T, minced garlic 1T, sesame oil 2T, roasted sesame seeds 1T
- Boiling eggs: Cover eggs with cold water in a saucepan, and bring it to a boil. When water boils over, remove the lid and lower the heat to medium. You will have to cook eggs for 6 minutes. After 6 minutes, remove heat. Cover the pot, and wait 3 more minutes to make the “well done”. Then, cool down eggs in cold water, and peel them.
- Prepare soy bean sprouts: Wash the bean sprouts twice and drain. Boil some water (enough to cover the soy bean sprouts) and when the water starts rolling boiling, plunge the soy bean sprouts. Cook for 5 minutes and remove the heat. Drain the water out and cool the soy bean sprouts in running cold water. Drain excess water for 1 to 2 mins.
- Cooking noodles: Boil some water (about double the quantity of your noodles) with the lid closed. While the water is boiling, separate the individual noodles with your hands. Once the water is rolling boiling, add the separated noodles into the pot and cook them for 3 to 4 mins without the lid on. (Some manufacturers make thicker noodles which need longer cooking time, so follow the manufacturer’s instructions.) If they are about to boil over, add 1/3 cup of cold water, and keep cooking. Once the noodles are cooked, drain the water and cool the noodles down with running cold water. Rinse the noodles a couple of times with your hands to remove any excess starch.
4. Carrot: Slice carrot and julienne them
5. Cabbage: Julienne cabbage leaves
6. Slice cucumber and julienne them
7. Making sauce: Combine all the sauce ingredients and mix them well.
8. Assemble all the ingredients: Place the noodles in the bottom of the bowl. Place the vegetables on top of the noodles. Pour sauce (4~5T), and place the egg halves on top of them.
9. Mix the sauce evenly with the rest of the ingredients in the bowl, and enjoy!