Deliciously Tangy and Chewy Jjolmyeon
Making ‘Sumine Banchan’ Jjolmyeon Recipe!
Hello, this is Gurumdalbit! Today, I’m going to share an easy recipe for jjolmyeon, a beloved dish enjoyed by people of all ages. Jjolmyeon is a versatile dish that isn’t limited by season, but it’s especially perfect for hot summer days when you want something refreshing instead of heavy, hot meals. This jjolmyeon recipe was made popular by Song Gain on ‘Sumine Banchan’, and I’ve recreated it perfectly! Experience the amazing combination of chewy noodles, spicy-sweet sauce, and crisp vegetables right now!
Jjolmyeon Ingredients
- 1 serving Jjolmyeon noodles
- 3-5 lettuce leaves
- A little green onion
- 1 Korean chili pepper (optional)
- 1 boiled egg
- A little sliced onion
- A little sliced cucumber
Spicy-Sweet Sauce Ingredients
- 1 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp fish sauce
- 1 tsp sugar
- 1/2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp fish sauce
- 1 tsp sugar
- 1/2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp vinegar
Cooking Instructions
Step 1
First, let’s make the ‘Spicy-Sweet Sauce’ that will define the flavor of your jjolmyeon. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp gochujang, 1/2 Tbsp fish sauce, 1 tsp sugar, 1/2 Tbsp sesame oil, 1 Tbsp sesame seeds, and 2 Tbsp vinegar. Mix well until there are no lumps. Making the sauce ahead of time and letting it chill in the refrigerator can enhance its depth of flavor. Taste and adjust the soy sauce or vinegar to your preference.
Step 2
Prepare the fresh vegetables to accompany the jjolmyeon. Wash the lettuce leaves thoroughly and tear them into bite-sized pieces (about 3-5 cm). Finely chop the green onions. Thinly slice the Korean chili pepper; adjust the amount based on your spice preference. (You can omit this if you don’t like spicy food.) Thinly sliced onion and cucumber will add a nice crunch.
Step 3
Set aside the prepared sauce. Cut the boiled egg in half. Bring a pot of water to a boil, add a pinch of salt, and cook the jjolmyeon noodles. They cook much faster than glass noodles, so refer to the package instructions or cook until the noodles start to look translucent. Be careful not to overcook.
Step 4
Once the jjolmyeon noodles are cooked, rinse them thoroughly under cold running water. This step is crucial for achieving a chewy texture and removing excess starch. Drain the noodles very well in a colander; any remaining water can dilute the sauce and make the dish taste less flavorful.
Step 5
Arrange the drained jjolmyeon noodles in a serving bowl. Artfully pile the prepared fresh vegetables on top (lettuce, green onions, sliced onion, sliced cucumber). Finally, place the halved boiled egg as a garnish to complete your delicious jjolmyeon! Generously drizzle the prepared sauce over everything and mix well to enjoy. For an extra touch, you could also add shredded cabbage or more cucumber!
