Korean Spicy Chewy Noodles
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. 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.
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Instructions
- 1
Mix gochujang, vinegar, sugar, soy sauce, and sesame oil for a sweet-spicy sauce.
- 2
Julienne cucumber, shred cabbage thinly, and soak in cold water for crispness.
- 3
Boil egg and halve.
- 4
Boil noodles per package directions and rinse in cold water.
- 5
Layer cabbage and noodles in a bowl, top with sauce, cucumber, and egg.
- 6
Sprinkle sesame seeds and mix well before eating.
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Nutrition (per serving)
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