Photograph of the finished Jjolmyeon

Korea · Mì dai trộn cay Jjolmyeon

Jjolmyeon

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Jjolmyeon (chewy noodles) Jjolmyeon (chewy noodles) 1.1 lb
  • Photograph of Bean sprouts Bean sprouts 8.5 oz
  • Photograph of Cabbage Cabbage 7.1 oz
  • Photograph of Cucumber Cucumber 2
  • Photograph of Carrot Carrot 1.2
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 3.5 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp

Method

  1. 1 Blanch bean sprouts for 1 minute, then rinse with cold water to make them crispy; boil eggs for 9 minutes and cut them in half.
  2. 2 Shred the cabbage, cucumber, and carrots into very thin strips, then soak them in ice water for 10 minutes.
  3. 3 Mix gochujang, vinegar, sugar, minced garlic, and sesame oil to make the dressing.
  4. 4 Boil jjolmyeon noodles for 5 minutes, separate the strands, rinse with cold water, and drain.
  5. 5 Mix the noodles with the sauce, arrange the vegetables and egg on top, and eat immediately while cold.
Start cooking