Chewy Jjolmyeon
Springy jjolmyeon for 2 with balanced spicy dressing and auto-scaling.
Instructions
- 1
Julienne cabbage and carrot; blanch bean sprouts for 2 minutes and cool.
- 2
Whisk gochujang, gochugaru, vinegar, sugar, and sesame oil.
- 3
Boil noodles for 3–4 minutes, then rinse and rub in cold water.
- 4
Drain noodles and toss with half the sauce first.
- 5
Add vegetables and sprouts, then adjust with remaining sauce.
- 6
Chill briefly for 2 minutes and serve.
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.