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5.0 from 6 votes

Jjolmyeon (Korean Spicy Chewy Noodles)

Easy and delicious Korean Jjolmyeon recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 724 kcal
Course: Main Course
Cuisine: Korean

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

    Cup of Yum
  1. 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.
  2. 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

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

% 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.