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Jjolmyeon 쫄면
A cold Korean noodle dish.
Ingredients
- 1 lb. Jjolmyeon Noodles
- 6 oz. Soy Bean Sprout, blanched
- 3 leaf Cabbage, shredded
- 1/4 c. Carrot, julienne
- 1/2 Cucumbers, julienne
- 1 sheet Gim, toasted, shredded
- 1 Egg, boiled, peeled, halved
- 1/3 c. Gochujang
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Gochugaru
- 2 Tbsp. White Vinegar
- 2 clove Garlic, minced
- 2 Tbsp. Rice Syrup
- 1 Tbsp. Toasted Sesame Oil
- 1 Tbsp. Sesame Seed, toasted
Instructions
Instructions
Prepare Sauce
1.Combine the gochujang, soy sauce, gochugaru, vinegar, garlic, and rice syrup in a small bowl. Mix well.
Prepare Noodles
2.Bool the noodles until chewy and soft. Drain and rinse thoroughly with cold water to cool.
3.
Add the cabbage, carrot, and sprouts to the sauce, mixing to combine.
4.
Gently mix in the noodles, sesame oil, and sesame seeds.
5.
Serve noodles topped with cucumber, gim, and half an egg.
Made this with udon noodles, bok choy instead of cabbage leaves, Japanese nori instead of gim, ~2tsp. gochujang, and corn syrup instead of rice syrup. I mixed the cucumbers in to the noodles instead of putting them on top. It definitely could use more sauce, but I think a full 1/3 c. of gochujang would be too much for us. I think increasing the base ratio of the sauce to noodles altogether would be good, and adding more gochujang than we did this time. Very nice regardless - will be making again.