Jjolmyeon (Korean Spicy Chewy Noodles)

Method6 steps · about 25 min

1. 1

   Step 1: Prepare the vegetables: use only the soft white cabbage (70 g), rinse and thinly slice it; rinse, deseed and julienne the cucumber; peel and julienne the carrot (20 g). Peel the already hard-boiled egg (1) and cut it in half.

   Uses 70 g cabbage, soft white parts only, rinsed and thinly sliced · 70 g Lebanese cucumber, rinsed, deseeded and julienned · 20 g carrots, peeled and julienned · 1 hard-boiled egg, peeled and halved · Water for rinsing vegetables

2. 2

   Step 2: Mix the gochujang (4 Tbsp), rice vinegar (2 Tbsp), lemon juice (2 Tbsp), raw sugar (2 Tbsp), honey (2 Tbsp) and minced garlic (1/2 tsp) in a bowl. Set the sauce aside; this makes more than the two bowls may need.

   Uses 4 Tbsp Gochujang (Korean chili paste) · 2 Tbsp Rice vinegar · 2 Tbsp lemon juice · 2 Tbsp Raw sugar · 2 Tbsp Honey · 1/2 tsp minced garlic

3. 3

   Step 3: Rinse the soybean sprouts (100 g) and remove any bad beans. Bring enough water to cover them to a rolling boil. Add the sprouts, cover and cook for 45 seconds to 1 minute. Drain, cool under cold running water and let excess water drain for 1–2 minutes.

   Cook soybean sprouts · 1 minUses 100 g soybean sprouts, rinsed and any bad beans removed · Water to boil and cold-rinse sprouts

4. 4

   Step 4: Prepare the chewy noodles last. Bring enough water to a rolling boil, roughly double the noodle quantity. Separate any stuck or frozen strands under cold running water, then boil uncovered for 3–4 minutes or according to the package directions, stirring with tongs. Drain and rinse several times under cold running water to remove excess starch and cool the noodles. Avoid overcooking so they stay chewy.

   Cook chewy noodles; follow package · 4 minUses 400 g jjolmyeon (Korean chewy noodles) · Water to boil and cold-rinse noodles

5. 5

   Step 5: Divide the cooled noodles between two bowls. Add the prepared cabbage, cooled cooked sprouts, carrot and cucumber. Sprinkle 1 tsp sesame seeds over each bowl and top each with half the hard-boiled egg. Add about 4 Tbsp prepared sauce per bowl, or adjust to taste; keep any leftover sauce aside.

   Uses cooled cooked chewy noodles · prepared cabbage, carrot, cucumber and halved hard-boiled egg · cooled cooked soybean sprouts · 2 tsp toasted sesame seeds · About 8 Tbsp prepared sauce total: 4 Tbsp per bowl, adjust to taste

6. 6

   Step 6: Mix the sauce evenly through each bowl of noodles and vegetables and eat immediately.

   Uses assembled jjolmyeon bowls