Korean Beef Brisket Jjolmyeon
Seared beef brisket crowns a bowl of chewy jjolmyeon noodles dressed in a spicy gochujang sauce. The brisket is cooked fast over high heat so the outside crisps while the marbled fat inside renders just enough to leave each slice rich and fragrant. That beefy aroma mingles with the sweet-spicy dressing, elevating what is already a bold noodle dish. Jjolmyeon's signature rubbery chew traps sauce in every crevice, ensuring consistent flavor from the first bite to the last. Julienned cucumber and a halved boiled egg are the standard accompaniments, adding cool crunch and mild richness. Bean sprouts or perilla leaves can be tossed in for extra texture. The dish works equally well as a refreshing summer meal or a satisfying late-night bowl.
Adjust Servings
Instructions
- 1
Mix gochujang, chili flakes, vinegar, sugar, and sesame oil for the sauce.
- 2
Thinly shred cabbage and cucumber, then soak in cold water for crunch.
- 3
Quick-sear brisket in a hot pan with a little salt.
- 4
Boil noodles for 4 minutes, rinse well in cold water, and drain.
- 5
Toss noodles with half the sauce first, then add vegetables and brisket.
- 6
Add remaining sauce to taste and mix gently to finish.
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