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Spicy & Sweet! Baek Jong-won’s Jjolmyeon Golden Recipe





Spicy & Sweet! Baek Jong-won’s Jjolmyeon Golden Recipe

The Ultimate Jjolmyeon Sauce & Seasoning Recipe to Awaken Your Appetite

Seeing my daughters enjoy the jjolmyeon at the supermarket tasting booth inspired me to make it at home after a long time! Using Baek Jong-won’s recipe, I’ve created a spicy and sweet sauce for delicious jjolmyeon that everyone will love. Enjoy a special meal with simple ingredients!

Recipe Info

  • Category : Noodles & Dumplings
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Mixed (Bibim-style)
  • Servings : 3 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Jjolmyeon & Topping Ingredients
  • Fresh Jjolmyeon noodles 600g
  • Bean sprouts 2 handfuls (approx. 100g)
  • 3 Hard-boiled eggs
  • Assorted fresh vegetables (cabbage, cucumber, carrot, perilla leaves, lettuce, etc.)

Magical Jjolmyeon Sauce/Seasoning
  • Gochujang (Korean chili paste) 8 Tbsp (approx. 105g)
  • Brown sugar 6 Tbsp (approx. 72g)
  • Vinegar 10.5 Tbsp (approx. 84g)
  • Minced garlic 1.5 Tbsp (approx. 30g)
  • Soy sauce (soup soy sauce) 1.5 Tbsp (approx. 15g)
  • Fine chili powder 1.5 Tbsp (approx. 9g)

Cooking Instructions

Step 1

We’ll start by making the magical sauce that defines the taste of jjolmyeon. As with all noodle dishes, making the sauce in advance allows you to cook leisurely without rushing while the noodles are boiling. In a mixing bowl, combine the gochujang, brown sugar, vinegar, minced garlic, soy sauce, and fine chili powder. Mix well until the sugar dissolves and there are no lumps. Taste and adjust the sugar or vinegar to your preference.

Step 2

It’s also convenient to prepare the hard-boiled eggs for jjolmyeon in advance. Fill a pot with enough water to cover the eggs, add a pinch of salt and a dash of vinegar, then gently place the eggs in the water. Boil them until fully cooked. Once boiled, cool the eggs in cold water before peeling for a neat finish.

Step 3

Now, let’s cook the bean sprouts for a crunchy texture. Bring a generous amount of water to a rolling boil in a pot. Add the bean sprouts and cook for about 4 minutes WITHOUT covering the lid. This method helps cook them perfectly crunchy without any unpleasant smell. Immediately rinse the cooked bean sprouts under cold water to stop the cooking and cool them down. Drain them thoroughly in a colander; excess water can make the jjolmyeon taste diluted.

Step 4

Shall we prepare the fresh vegetables that will add richness to the jjolmyeon? Wash and thinly julienne your assorted vegetables like cucumber, carrot, cabbage, perilla leaves, and lettuce. To easily julienne perilla leaves, roll them up tightly before slicing. Slicing all vegetables to a similar thickness makes for a more appealing presentation and easier eating.

Step 5

It’s time to cook the jjolmyeon noodles! Chef Baek Jong-won’s recipe suggests boiling for about 4 minutes, but cooking times can vary depending on the brand of fresh jjolmyeon. The Ottogi fresh jjolmyeon I used recommends 2 minutes and 30 seconds to 3 minutes and 30 seconds. I followed the package instructions and boiled mine for 3 minutes. Be careful not to overcook, as the noodles can become mushy and lose their texture!

Step 6

After about 3 minutes, the noodles started to turn translucent. I took one strand out to taste and it seemed perfectly cooked, so I removed them from the heat immediately. Rinse the cooked jjolmyeon noodles thoroughly under cold water to firm them up. This step ensures the noodles stay chewy and don’t become sticky.

Step 7

Following Baek Jong-won’s original recipe, you would place the cooked noodles in a bowl, top with vegetables and egg, then add the sauce and mix. However, I decided to mix the noodles with the sauce beforehand for easier eating. Since the children would be eating too, I adjusted the spice level by taking about two-thirds of the prepared sauce and mixing it thoroughly with the jjolmyeon. (Adjust the sauce amount to your preference!)

Step 8

Arrange the pre-mixed jjolmyeon nicely in a beautiful bowl. Top with the crisp julienned vegetables and the halved hard-boiled eggs. Finally, sprinkle with toasted sesame seeds for a nutty aroma to complete the dish! While Chef Baek mentioned sesame oil as optional, a drizzle adds a wonderful depth of flavor to the jjolmyeon, so feel free to add it according to your taste. Enjoy this delicious bowl of jjolmyeon!



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