Chewy Jjoljjol Noodles “Jaengban Guksu” with Colorful Vegetables
#JjoljjolNoodles #DotoriJjoljjolNoodles #JaengbanGuksu #HomeCooking #PantryCleanout #EasyLunch
For a delightful weekend lunch, I transformed Nongshim Jjoljjol Noodles into a vibrant ‘Jaengban Guksu’ (tray noodle salad), perfect for clearing out my pantry! I added crisp cucumber, sweet carrots, and fresh napa cabbage, then boosted the flavor with spicy-sweet radish kimchi and refreshing dandelion greens salad, balancing the taste and adding a wonderful crunch. This recipe not only uses up leftover side dishes but also creates a satisfying and visually appealing meal. Follow along for a simple way to enjoy a delicious, homemade noodle dish!
Main Ingredients- 3 packs Nongshim Jjoljjol Noodles
- 3 hard-boiled eggs
Cooking Instructions
Step 1
Prepare the vegetable flakes and the liquid sauce packet that comes with the Jjoljjol noodles. Add the vegetable flakes to the boiling water when cooking the noodles. The liquid sauce will be used later after rinsing the noodles in cold water.
Step 2
Get your ingredients ready for the Jjoljjol Noodle Jaengban Guksu. Finely julienne the cucumber, carrot, and mini napa cabbage. Also, prepare the radish kimchi (gochujang-based) for a sweet and spicy kick, and the fresh dandelion greens salad for a bright, tangy flavor and satisfying crunch.
Step 3
Add the Jjoljjol noodles and the vegetable flakes to boiling water. The package suggests 4 minutes and 30 seconds, but since I used 3 packs of noodles, I cooked them for about 7 minutes. Stir the noodles occasionally to prevent them from sticking together.
Step 4
Once the noodles are cooked, quickly rinse them under cold water to remove excess starch. Drain them thoroughly. This step helps keep the noodles springy and chewy.
Step 5
In a mixing bowl, combine the prepared dandelion greens salad and the radish kimchi.
Step 6
Add the drained Jjoljjol noodles and the entire packet of Jjoljjol noodle sauce to the bowl. Mix everything together gently, ensuring the noodles are evenly coated with the vibrant red sauce. Toss the noodles carefully to distribute the sauce well.
Step 7
Arrange the sauced Jjoljjol noodles attractively on a large serving platter. Top with the halved hard-boiled eggs. Around the noodles, artfully place the julienned cucumber, carrot, and cabbage. Finish with a sprinkle of toasted sesame seeds and a drizzle of sesame oil. Your colorful and hearty Jjoljjol Noodle Jaengban Guksu is now complete!
