Sweet and Tangy Jjolmyeon (Spicy Chewy Noodles)
A Korean snack-bar noodle dish tossed with chewy noodles, crisp vegetables, and a sweet and tangy spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This noodle dish combines chewy noodles and crunchy vegetables with a sweet and tangy sauce loosened with lemon-lime soda. Making the sauce a day ahead and letting it rest overnight deepens the flavor and enhances its color. Blanch the noodles briefly for about 1 minute, then vigorously rinse and knead them in cold water for a wonderfully bouncy one-bowl meal.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Jjolmyeon noodles
- Soybean sprouts
- Cabbage
- Cucumber
- Boiled egg
Jjolmyeon sauce (serves 2-3)
- Fine gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tbsp
- Vinegar1–2 tbsp
- Minced garlic1/2 tbsp
- Ground black peppera little
- Lemon-lime soda (chilsung cider)2–3 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- You can also use lettuce, perilla leaves, carrots, or napa cabbage.
- If you do not have lemon-lime soda, add 1 tbsp of corn syrup instead.
Steps
Prepare the ingredients
For the jjolmyeon noodles and vegetables, keep it simple with blanched soybean sprouts, cabbage, and cucumber.
You can also use lettuce, perilla leaves, carrots, or napa cabbage.
Slice the vegetables
Finely shred the cabbage and cucumber into thin strips.
Make the sauce
To make the jjolmyeon sauce, mix together 1 tbsp fine gochugaru (Korean chili flakes), 3 tbsp gochujang (Korean red chili paste), 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp corn syrup (mulyeot), 1 tbsp sugar, 1-2 tbsp vinegar, 1/2 tbsp minced garlic, a little ground black pepper, 2-3 tbsp lemon-lime soda (chilsung cider), and toasted sesame seeds until well combined.
The lemon-lime soda adjusts the consistency while adding a refreshing, sweet flavor.
If you do not have lemon-lime soda, add 1 tbsp of corn syrup instead.
Aging it overnight gives it a prettier color, a deeper flavor, and makes it taste much better.
Boil the noodles
Add the jjolmyeon noodles to rapidly boiling water and blanch for under 1 minute.
Rinse them in cold water, rubbing them with your hands to remove the starch, and drain once the noodles become bouncy.
Finish the dish
Arrange the noodles and vegetables evenly on a plate, top with the boiled egg and sauce, and finish with a light drizzle of toasted sesame oil to serve.
Ppunwife's tips
- To enjoy jjolmyeon even more, make the sauce in advance and let it mature.
- Aging it overnight gives it a prettier color, a deeper flavor, and makes it taste much better.
- Rinse the noodles in cold water, rubbing them with your hands to wash away the starch, and drain once they become bouncy.
FAQ
How can I substitute lemon-lime soda in the sauce?
If you do not have lemon-lime soda, you can substitute it by adding 1 tbsp of corn syrup.
Is there a tip to make the sauce richer and more flavorful?
Making it ahead and letting it rest overnight brightens its color and enhances its savory depth and flavor.
What vegetables besides cabbage and cucumber can I add?
Beyond the basic vegetables, feel free to add lettuce, perilla leaves, carrots, or napa cabbage to your liking.
How do you keep the noodles bouncy after blanching?
Blanch them briefly in boiling water for under 1 minute, then rub them thoroughly in cold water to wash away the starch so the noodles stay chewy.
