Korean Beef Brisket Jjolmyeon
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Hot, just-seared brisket lands on cold, chewy jjolmyeon, and every bite mixes warm beef fat with a tangy gochujang dressing.
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The brisket goes into a dry pan and only browns at the edges, which keeps the marbling in the slices instead of rendering it away. Jjolmyeon are dense, elastic wheat noodles that hold a sticky sauce well, but any water left on them or on the soaked cabbage and cucumber thins that coating fast.
Ingredients
Instructions
- 1
Mix 2 tablespoons gochujang, 1 tablespoon gochugaru, 1.5 tablespoons vinegar, 1 tablespoon sugar, and 1 teaspoon sesame oil until smooth. Let the sauce rest for 10 minutes so the heat, sweetness, and acidity settle evenly.
- 2
Slice 120 g cabbage and 80 g cucumber into thin matchsticks, then soak them in cold water for 5 minutes.
Drain well in a sieve and shake off excess water so the vegetables stay crisp instead of watering down the sauce.
- 3
Heat a dry pan until it is very hot, then spread 180 g beef brisket slices in a single layer.
Cook over high heat for about 30 seconds per side, just until browned at the edges, so the fat does not render out completely.
- 4
Separate 320 g jjolmyeon noodles before adding them to boiling water, then cook for 4 minutes.
When the center is no longer hard but the noodles still spring back, rinse and rub them under cold water to remove surface starch.
- 5
Drain the noodles thoroughly, then add half of the sauce first.
Toss with chopsticks or a gloved hand until every strand is coated red, adding a spoonful more only if pale spots remain, to avoid over-saucing early.
- 6
Top the seasoned noodles with cabbage, cucumber, and the hot brisket before it cools and toughens.
Add the remaining sauce little by little after tasting, toss lightly so the vegetables keep their crunch, and serve immediately.
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