Korean Bulgogi Jjolmyeon (Marinated Beef on Chewy Spicy Noodles)
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Jjolmyeon noodles have a rubbery, teeth-resisting chew, and topping them with tender soy-and-sugar marinated beef sets up a sharp contrast in texture.
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The gochujang and vinegar sauce adds spicy, sour notes that cut the bulgogi's sweetness. Shredded cabbage and carrot bring crunch, while a halved boiled egg tempers the chili.
Ingredients
Instructions
- 1
Combine 180g bulgogi beef with 1 tbsp soy sauce, 0.5 tbsp sugar, and 1 tbsp sesame oil, massage by hand, and marinate for 10 minutes.
- 2
Julienne the cabbage and carrot finely, soak briefly in cold water to crisp them up, then drain.
Halve the egg for garnish.
- 3
Mix together 2 tbsp gochujang, remaining 0.5 tbsp soy sauce, 0.5 tbsp sugar, and 1 tbsp vinegar to make the jjolmyeon sauce.
- 4
Cook 300g jjolmyeon noodles in boiling water for 4 minutes until springy, then rinse under cold water multiple times to remove starch and drain.
- 5
Stir-fry the marinated bulgogi in a hot pan over high heat for 1 to 2 minutes until the liquid evaporates and the meat is lightly browned.
- 6
Toss the noodles with the sauce, top with vegetables and bulgogi, then place the halved egg on top to finish.
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