Korean Spicy Chewy Noodles
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Jjolmyeon is a Korean cold noodle dish built around unusually thick, springy wheat noodles that were accidentally invented at an Incheon noodle factory in the 1970s.
Read more
The noodles are boiled, rinsed in ice water to firm up their chewy texture, then dressed in a sweet-sour-spicy sauce made from gochujang, vinegar, sugar, soy sauce, and sesame oil. Shredded cabbage and julienned cucumber are chilled separately and piled on top, giving each bite a crisp contrast to the bold sauce. A halved boiled egg adds a creamy counterpoint to the heat. The dish is served cold and eaten after thorough mixing, making it a go-to summer meal and late-night snack across Korea.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
In a bowl, loosen 2 tablespoons gochujang with 2 tablespoons vinegar, 1.5 tablespoons sugar, and 1 teaspoon soy sauce first.
Stir in 1 tablespoon sesame oil last, mixing until no sugar grains remain and the sauce looks smooth.
- 2Season
Cut 1/2 cucumber and 100 grams cabbage into fine strips about 0.3 centimeters thick.
Soak them in cold water for 5 minutes to firm the crunch, then drain thoroughly so the vegetables do not water down the sauce.
- 3Control
Lower 1 egg carefully into boiling water and cook over medium heat for 12 minutes for a firm yolk.
Transfer it straight to cold water, cool completely, peel cleanly, and cut it in half for topping.
- 4Heat
Bring plenty of water to a full boil in a large pot, then separate and add 300 grams jjolmyeon noodles.
Cook for the package time, stirring so they do not stick, and remove them while they still feel springy.
- 5Season
Move the cooked noodles immediately into cold water and rub them by hand to rinse away surface starch.
When the water runs mostly clear, drain them in a sieve and shake hard so excess water does not weaken the seasoning.
- 6Finish
Place the drained cabbage and noodles in a bowl and spoon the sauce evenly over the top.
Add the cucumber strips, egg half, and 1 teaspoon sesame seeds, then mix while cold until every strand is coated and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Unusually thick, springy wheat noodles are the signature of this spicy-tangy jjolmyeon dish.
- Finish cue
- Place the drained cabbage and noodles in a bowl and spoon the sauce evenly over the top.
- Avoid this
- Rinse the cooked noodles thoroughly in cold water, then shake off the water firmly so they do not stick together.
- Storage and reheating
- Transfer it straight to cold water, cool completely, peel cleanly, and cut it in half for topping.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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