Today, I will make a popular Korean noodle dish, JjolMyeon (쫄면). The letter “Jjol (쫄)” came from the first letter of the Korean word “쫄깃 쫄깃한,” which means very chewy and elastic. The letter “myeon (면)” means noodle in Korean. If you are familiar with names of Korean foods, you will remember “myeon” from jja-jang-myeon, ra-men, or nang-myeon. 😉 So, jjol-myeon is very chewy noodle with a sweet, sour, and spicy sauce along with some fresh vegetables. You can skip the egg if you don’t like hard-boiled eggs. Enjoy! 😀
Yield: 2 Servings
Short Korean Lesson
- Jib (집) = House
- HahkGyo (학교) = School
- JjolMyeon Noodles for 2 Servings (10 oz)
- 4 oz Soy Bean Sprouts
- ½ Cup Cucumber
- ½ Cup Carrot
- ½ Cup Cabbage
- 1 Hard Boiled Egg
- 2 Tbsp Red Pepper Paste
- 2 Tbsp Brown Rice Vinegar or Apple Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Red Pepper Powder (Optional)
- 1 tsp Garlic, Minced
- 1 tsp Sesame Seeds
- 1 tsp Sesame Oil
Before cooking, let’s prepare the ingredients. First, you will need about 10 oz of chewy noodles for jjolmyeon. You can find these noodles in the freezer section at a Korean or Asian grocery store.
Get 2 hands-full (4 oz) of soy bean sprout, Remove any bad parts from the bean sprouts and wash them. We will also need ½ cup worth each of cucumber, carrot, and cabbage. I used purple cabbage for more colorful dish in this post, but you can just use normal cabbage.
Cut the cabbage into thin strips and julienne the cucumber and carrot into same length pieces.
In a small bowl, mix all the ingredients for the sauce-2 Tbsp red pepper paste, 2 Tbsp vinegar, 2 Tbsp sugar, 1 Tbsp soy sauce, 1 Tbsp red pepper powder, 1 tsp minced garlic, 1 tsp sesame seeds, and 1 tsp sesame oil. If you want yours less spicy, you can skip the red pepper powder.
Preparation is done. Now, let’s cook the bean sprout, noodles, and an egg. Cover the bean sprouts with water in a pot, and boil them for 10 minutes on medium-high. In this step, start to boil some water for the noodles and boil an hard boiled egg too.
Cover the pot with a lid. Don’t lift the lid until the bean sprouts are finished cooking otherwise, the bean sprouts will have a raw bean smell and taste.
In the boiling water, add the jjol myeon noodles and cook for 3 to 5 minutes on medium-high.
About 4 minutes later, rinse the noodles in cold water several times. You rub the noodles with your hands to wash off the extra starch from the noodles.
Drain out the water and set it aside.
When the bean sprouts are done cooking, rinse them in cold water and drain out the water.
By now, your egg will be done cooking too. Peel off the egg shell and cut it in half.
So all the cooking parts are done too. It is time to assemble the delicious dish. Put 1 serving of noodles on a plate. Then, put some of cucumber, carrot, cooked soy bean sprout, and the cabbage on top of the noodles in a order. Pour 2 to 3 spoons of the sauce in the center and place the egg on the sauce. You can also just mix all the noodles, vegetables, and the sauce (except the hard boiled egg) in a large mixing bowl before serving. And then put some of the mixed noodles and vegetables on a plate and serve it with the hard boiled egg.
For the final touch, sprinkle some sesame seeds on top of everything and serve it.