Spicy Chewy Noodles (Jjolmyeon: 쫄면) Full Recipe With Video
Spicy Chewy Noodles (Jjolmyeon: 쫄면) Full Recipe With Video
Ingredients
Serves 2
1 pound of jjolmyeon noodles, thawed out in the fridge (substitute with any noodles you have)
12 ounces soybean sprouts
2 or 3 cabbage leaves, shredded thinly
¼ cups’ worth carrot, cut into matchsticks
½ of a seedless cucumber, cut into matchsticks
1 sheet of dried seaweed paper (gim), toasted and shredded, kept fresh in a plastic bag
1 hard-boiled egg, cut in halves
1 green onion, chopped
salt
For the seasoning sauce:
⅓ cup hot pepper paste
1 tablespoon soy sauce
1 tablespoon hot pepper flakes
2 tablespoons white or apple vinegar
2 cloves of garlic, minced
2 tablespoons rice syrup (or corn syrup, or sugar)
1 tablespoon sesame oil
1 tablespoon sesame seeds
Directions
Make the sauce and prepare the soybean sprouts
Combine seasoning sauce ingredients to a bowl and mix well.
Pick out any rotten soybean sprouts, then rinse and drain a few times in cold water.
Put the soybean sprouts in a pot and add 2 cups water with ½ teaspoon salt. Cover and boil for 12 minutes over medium heat.
Put half of the sprouts in a large mixing bowl so they can cool down. What’s left in the pot will be served as a soup with the jjolmyeon, so keep it hot.
Cook the noodles
Bring a large pot of water to a boil.
Add the noodles to the boiling water.
Stir with a wooden spoon or tongs occasionally so that they don’t stick to each other. Cover and let cook for 5 minutes over medium high heat.
Take a sample to see if the noodles are cooked properly. They should be chewy but soft. If they’re not soft enough, cook them for another 1 or 2 minutes.
Strain and rinse the noodles in icy cold water. Rub the noodles with your hands in the cold water to remove any excess starch and to cool them down. Strain.
Mix and serve
Add shredded cabbage, shredded carrot, and the seasoning sauce to the bowl with soy bean sprouts. Mix it with the wooden spoon.
Add the noodles, sesame oil, and sesame seeds. Gently mix it up by hand. You can add a few pieces of ice cubes to make them cold. You can wear a plastic glove, if you want. It will be cold!
Divide into 2 portions and put them into 2 large shallow bowls. Add cucumber, shredded gim, and half an egg on top.
Add salt and some chopped green onion to the soybean sprout soup to your taste. Serve with the jjolmyeon.
Ingredients
Serves 2
1 pound of jjolmyeon noodles, thawed out in the fridge (substitute with any noodles you have)
12 ounces soybean sprouts
2 or 3 cabbage leaves, shredded thinly
¼ cups’ worth carrot, cut into matchsticks
½ of a seedless cucumber, cut into matchsticks
1 sheet of dried seaweed paper (gim), toasted and shredded, kept fresh in a plastic bag
1 hard-boiled egg, cut in halves
1 green onion, chopped
salt
For the seasoning sauce:
⅓ cup hot pepper paste
1 tablespoon soy sauce
1 tablespoon hot pepper flakes
2 tablespoons white or apple vinegar
2 cloves of garlic, minced
2 tablespoons rice syrup (or corn syrup, or sugar)
1 tablespoon sesame oil
1 tablespoon sesame seeds
Directions
Make the sauce and prepare the soybean sprouts
Combine seasoning sauce ingredients to a bowl and mix well.
Pick out any rotten soybean sprouts, then rinse and drain a few times in cold water.
Put the soybean sprouts in a pot and add 2 cups water with ½ teaspoon salt. Cover and boil for 12 minutes over medium heat.
Put half of the sprouts in a large mixing bowl so they can cool down. What’s left in the pot will be served as a soup with the jjolmyeon, so keep it hot.
Cook the noodles
Bring a large pot of water to a boil.
Add the noodles to the boiling water.
Stir with a wooden spoon or tongs occasionally so that they don’t stick to each other. Cover and let cook for 5 minutes over medium high heat.
Take a sample to see if the noodles are cooked properly. They should be chewy but soft. If they’re not soft enough, cook them for another 1 or 2 minutes.
Strain and rinse the noodles in icy cold water. Rub the noodles with your hands in the cold water to remove any excess starch and to cool them down. Strain.
Mix and serve
Add shredded cabbage, shredded carrot, and the seasoning sauce to the bowl with soy bean sprouts. Mix it with the wooden spoon.
Add the noodles, sesame oil, and sesame seeds. Gently mix it up by hand. You can add a few pieces of ice cubes to make them cold. You can wear a plastic glove, if you want. It will be cold!
Divide into 2 portions and put them into 2 large shallow bowls. Add cucumber, shredded gim, and half an egg on top.
Add salt and some chopped green onion to the soybean sprout soup to your taste. Serve with the jjolmyeon.
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