Beef Brisket Jjolmyeon
Rich beef brisket and spicy dressing make this jjolmyeon deeply flavorful. The noodle chew and beef aroma stand out in every bite.
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.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Abura Soba (Oil Ramen)
Japanese noodles tossed in a savory soy oil sauce without broth. Rich and concentrated, this dry ramen style lets toppings shine.
Aglio e Olio (Garlic Olive Oil Pasta)
This classic oil pasta highlights the bold aroma of garlic and olive oil. A gentle chili kick keeps the finish clean and bright.
Anchovy Broth Thin Noodle Soup
Thin wheat noodles in a light anchovy-kelp broth. Simple, clean, and deeply satisfying — the everyday noodle of Korean home cooking.