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Noodles · Korean home cooking

Jjolmyeon — spicy chewy noodles

Chilled, springy wheat noodles with crunchy cabbage, cucumber and cooked soybean sprouts in a sweet-sour chili dressing. Rinse the cooked noodles thoroughly and drain well before mixing.

30 min2 servings6 steps
Jjolmyeon — spicy chewy noodles

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Fresh jjolmyeon noodles is unavailable

    Use instead
    Dry spaghetti
    Substitute quantity
    ½ of a 400 g packReference quantity: 200 g

    Use half of a 400 g pack of dry spaghetti. Cook according to its packet until tender, rinse cold and drain. It is less springy than jjolmyeon; the fresh and dry weights are intentionally different.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Optional

    Omit the carrot from the topping if unavailable. Keep the sauce unchanged.

  • Substitute available

    If Soybean sprouts is unavailable

    Use instead
    Mung bean sprouts
    Substitute quantity
    1 paper cupReference quantity: about 80 g

    Cook the same cupful in boiling water for 3–4 minutes until steaming hot throughout, then drain and cool. They are thinner and less nutty than soybean sprouts. Do not substitute raw sprouts.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Substitute available

    If Rice vinegar is unavailable

    Use instead
    Apple cider vinegar
    Substitute quantity
    2 level eating spoonsReference quantity: 30 ml

    Use the same spoon quantity of ordinary food vinegar with about 5% acidity, not vinegar concentrate. It gives a fruitier flavor.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari
    Substitute quantity
    1 level eating spoonReference quantity: 15 ml

    Use the same spoon quantity of regular-strength tamari. Saltiness varies, so taste before adding any extra seasoning. Check the label if avoiding wheat.

  • Substitute available

    If Minced garlic is unavailable

    Use instead
    Garlic powder
    Substitute quantity
    ¼ small teaspoonReference quantity: about 0.5 g

    Use plain garlic powder at the garlic step. Do not use garlic salt; it changes the salt level.

  • Essential

    Keep this ingredient: it provides the main structure or seasoning of this dish.

  • Optional

    Leave out the egg topping and its boiling step if unavailable. It adds protein but the noodle dish still works.

  • Optional

    Omit the sesame seeds at the final garnish if unavailable or avoiding sesame. No other quantity changes are needed.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Prepare the crunchy vegetables. Wash the cabbage, cucumber and optional carrot. Thinly shred enough cabbage to loosely fill 1 small paper cup. Cut ½ cucumber and ¼ carrot into fine matchsticks. Keep everything chilled and dry; wet vegetables will dilute the sauce.

    Prepare the crunchy vegetables. Wash the cabbage, cucumber and optional carrot. Thinly shred enough cabbage to loosely fill 1 small paper cup. Cut ½ cucumber and ¼ carrot into fine matchsticks. Keep everything chilled and dry; wet vegetables will dilute the sauce.

  2. Step 2

    Step 2: Cook the sprouts. Rinse 1 small paper cup soybean sprouts. Bring a saucepan of water to a boil, add the sprouts and boil with the lid off for 7–8 minutes, until the beans are tender and the sprouts are steaming hot throughout. Drain and spread on a clean plate to cool. If using mung bean sprouts, follow their shorter cooking note. Do not serve raw sprouts.

    Cook the sprouts. Rinse 1 small paper cup soybean sprouts. Bring a saucepan of water to a boil, add the sprouts and boil with the lid off for 7–8 minutes, until the beans are tender and the sprouts are steaming hot throughout. Drain and spread on a clean plate to cool. If using mung bean sprouts, follow their shorter cooking note. Do not serve raw sprouts.

  3. Step 3

    Step 3: Prepare the optional egg. Cover 1 egg with water in a small pan, bring to a gentle boil and simmer for 10 minutes. Cool in cold water, peel and cut in half. The yolk should be completely set. Keep chilled with the vegetables.

    Prepare the optional egg. Cover 1 egg with water in a small pan, bring to a gentle boil and simmer for 10 minutes. Cool in cold water, peel and cut in half. The yolk should be completely set. Keep chilled with the vegetables.

  4. Step 4

    Step 4: Mix the dressing. Stir together 2 level eating spoons gochujang, 2 level eating spoons rice vinegar, 1 level eating spoon sugar, 1 level eating spoon soy sauce, 1 small teaspoon minced garlic and 2 small teaspoons sesame oil. Stir until the sugar dissolves. Keep 1 level eating spoon of this mixed sauce aside so you can control the final strength.

    Mix the dressing. Stir together 2 level eating spoons gochujang, 2 level eating spoons rice vinegar, 1 level eating spoon sugar, 1 level eating spoon soy sauce, 1 small teaspoon minced garlic and 2 small teaspoons sesame oil. Stir until the sugar dissolves. Keep 1 level eating spoon of this mixed sauce aside so you can control the final strength.

  5. Step 5

    Step 5: Boil and rinse the noodles. Separate 1 full 400 g pack of fresh jjolmyeon with your fingers. Add to a large pot of rapidly boiling water and stir to prevent sticking. Follow the packet time, usually about 4–6 minutes; test a strand for a tender, chewy center without hardness. Drain, rinse thoroughly under cold running water while gently rubbing the strands, then drain very well.

    Boil and rinse the noodles. Separate 1 full 400 g pack of fresh jjolmyeon with your fingers. Add to a large pot of rapidly boiling water and stir to prevent sticking. Follow the packet time, usually about 4–6 minutes; test a strand for a tender, chewy center without hardness. Drain, rinse thoroughly under cold running water while gently rubbing the strands, then drain very well.

  6. Step 6

    Step 6: Toss and serve immediately. Put the cold drained noodles, cooked sprouts and vegetables in a large bowl. Add the dressing except the reserved spoonful and toss until evenly coated. Taste, then add some or all of the remaining dressing if wanted. Divide into 2 bowls and top with egg halves and sesame if using. Eat promptly: the noodles absorb sauce and become sticky as they stand.

    Toss and serve immediately. Put the cold drained noodles, cooked sprouts and vegetables in a large bowl. Add the dressing except the reserved spoonful and toss until evenly coated. Taste, then add some or all of the remaining dressing if wanted. Divide into 2 bowls and top with egg halves and sesame if using. Eat promptly: the noodles absorb sauce and become sticky as they stand.

03 / Enjoy your meal

Finished dish

Finished dish: Jjolmyeon — spicy chewy noodles
Jjolmyeon — spicy chewy noodles
Helpful tips

A level eating spoon here is about 15 ml, a small teaspoon about 5 ml, and a small paper cup about 180 ml. Use the same spoon and cup throughout; household sizes and ingredient weights vary. Jjolmyeon is chewy, not undercooked. Package instructions take priority because fresh and frozen noodles vary. This recipe contains wheat and sesame and may contain egg and soy; check the chili paste and sauce labels. For less heat, use only part of the prepared sauce and serve the rest separately. This is still a spicy dish.

Enjoy every bite

How to enjoy it

Toss the chewy noodles with the vegetables just before serving. Take both in the same bite, then follow with warm dumpling or egg.

Serve it with