Jjolmyeon (Korean Spicy Chewy Noodles)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
2
-
Calories
724 kcal
-
Course
Main Course
-
Cuisine
Korean
Jjolmyeon (Korean Spicy Chewy Noodles)
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Easy and delicious Korean Jjolmyeon recipe!
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Ingredients
- 70 g cabbage (2.5 ounces), only use the white soft part, rinsed and thinly sliced
- 70 g Lebanese cucumber (2.5 ounces), rinsed, seed removed and julienned
- 20 g carrots (0.7 ounces), rinsed, skin peeled and julienned
- 100 g soybean sprouts (3.5 ounces), rinsed and bad beans removed
- 400 g Jjolmyeon (0.9 pounds), Korean chewy noodles
- 2 tsp toasted sesame seeds
- 1 hard boiled egg , peel the shell and cut into half
Sweet, tangy and spicy sauce - Mix these in a bowl.
- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp rice vinegar
- 2 Tbsp lemon juice – squeezed out from lemon
- 2 Tbsp raw sugar
- 2 Tbsp honey
- 1/2 tsp minced garlic
Instructions
- Prepare the ingredients (vegetables and sauce) as listed above. -For soy bean sprouts, boil some water (enough to cover the the soy bean sprouts) and when the water starts rolling boiling, plunge the soy bean sprouts and close the lid. Cook it for 45 seconds to 1 minute. Drain the water out and cool the soy bean sprouts in running cold water. Drain any excess water for 1 to 2 mins. -For the jjolmyeon (chewy noodles) - to be prepared last, boil some water (about double the quantity of your noodles) with the lid closed. While the water is boiling, separate the individual (frozen) noodles with your hands under cold running water.Once the water is rolling boiling, add the separated noodles into the pot and cook them for 3 to 4 mins without the lid on. (I cooked mine for 3 mins but follow the manufacturer’s instructions.) During this time, swirl around the noodles with some tongs. (Don’t overcook the noodles as overcooked noodles aren’t as bouncy as they should.) Once the noodles are cooked, drain the water and cool the noodles down with running cold water. Rinse the noodles a couple of times with your hands to remove any excess starch.
- Assemble all the prepared ingredients.-This is how I did mine. (Place the noodles in the bottom of the bowl. Stack the vegetables on top of each other (in the order of cabbage, soy bean sprouts, carrots and cucumber). Sprinkle the sesame seeds (1 tsp per serving) around the vegetables and noodles. Place the egg on top of the cucumber and pour the sauce in one side (I used 4 Tbsp of the sauce per serving). -Dig in. (Mix the sauce evenly with the rest of the ingredients in the bowl)).
Notes
- *1 Tbsp = 15 ml
Nutrition Information
Show Details
Calories
724kcal
(36%)
Carbohydrates
48g
(16%)
Protein
29g
(58%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
93mg
(31%)
Sodium
56mg
(2%)
Potassium
374mg
(11%)
Fiber
6g
(24%)
Sugar
42g
(84%)
Vitamin A
1940IU
(39%)
Vitamin C
32.3mg
(36%)
Calcium
65mg
(7%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 48g | 16% |
| Protein | 29g | 58% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 56mg | 2% |
| Potassium | 374mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 42g | 84% |
| Vitamin A | 1940IU | 39% |
| Vitamin C | 32.3mg | 36% |
| Calcium | 65mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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