Korean Spicy Bellflower Root Chewy Noodles
Quick answer
- Total time
- 26 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Deodeok, a bittersweet mountain root sometimes called bonnet bellflower, gets pounded with a rolling pin and torn into shreds before it joins chewy jjolmyeon noodles.
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Tearing instead of slicing keeps its fibrous grain, so it brings a slightly woody chew and an herbal fragrance to the sweet-sour gochujang dressing. Cabbage, carrot, and cucumber are soaked in cold water for crunch, and everything is tossed together only right before eating so the vegetables stay crisp.
Ingredients
Instructions
- 1
Peel 100g deodeok, place on a cutting board, lightly pound with a rolling pin, then tear into thin strips by hand to bring out the texture.
- 2
Press the torn deodeok lightly by hand to remove surface moisture and separate the strands so they do not clump.
- 3
Julienne 90g cabbage, 50g carrot, and 60g cucumber into thin strips, soak briefly in cold water, then drain.
- 4
In a bowl, mix 2 tbsp gochujang, vinegar, oligodang syrup, and minced garlic until combined to make a sweet-tangy sauce.
- 5
Cook 320g jjolmyeon noodles in boiling water for 4 minutes until springy, then rub vigorously under cold water to remove starch and drain in a colander.
- 6
In a large bowl, combine the noodles, vegetables, deodeok, and sauce, then toss vigorously with chopsticks until the sauce evenly coats the noodles, and serve immediately.
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