Spicy & Tangy Jjolmyeon with Lemon Pork Bo Ssam
A Culinary World Tour with Jjolmyeon: The Korean Edition
Although it requires a bit of effort, I’ve created a dish today that my diligent little ones, who are always studying hard, will absolutely love. Imagine a vibrant, spicy, and tangy Jjolmyeon (Korean chewy noodles) paired with tender pork Bo Ssam (boiled pork belly) gently infused with the zest of lemon. Wrapping it all up together promises to bring smiles to their faces and help melt away some of that school stress. Shall we embark on another delicious culinary adventure today? 😊
Jjolmyeon & Bo Ssam Ingredients- 2 servings Jjolmyeon noodles
- 1 Onion (for Bo Ssam)
- 1 handful Bean sprouts
- 1/4 Carrot
- 4-5 Lettuce leaves
- 1/4 Red cabbage
- 1/4 Cabbage
- 300g Pork neck or belly (for Bo Ssam)
- 1 Lemon (for Bo Ssam)
Cooking Instructions
Step 1
Line the bottom of a pot with thick slices of onion. Place half of a whole, washed lemon on top of the onions. Arrange the chunk of pork for Bo Ssam on the lemon. Rub the pork surface evenly with a pinch of coarse salt, 1 tablespoon of minced garlic, and a bit of fresh ginger (or 1/2 teaspoon of ginger powder). This step helps tenderize the meat and remove any gamey odors.
Step 2
Prepare the fresh vegetables for the Jjolmyeon. Rinse the bean sprouts thoroughly. Bring water to a boil with a pinch of salt in a pot, then add the bean sprouts. Cover and steam them using their own moisture (no added water). This steaming method keeps them wonderfully crisp. After steaming, briefly rinse the bean sprouts under cold water and drain well. Thinly slice the red cabbage using a wavy-edged knife or a regular knife. While the pork is boiling, steam 2 eggs until firm. You can use a steamer or a pot with a small amount of water.
Step 3
Now it’s time to cook the Jjolmyeon noodles. Add the Jjolmyeon noodles to boiling water and cook according to the package instructions. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch, then drain them well in a colander. Julienne the carrot thinly. Do the same for the regular cabbage. Meanwhile, let the Bo Ssam pork cool slightly after boiling, then slice it thinly, about 0.5 cm thick. Be careful not to slice it while it’s too hot, as it might fall apart.
Step 4
All the preparations are complete! Arrange the Jjolmyeon noodles attractively on a large plate or bowl. Artfully arrange the julienned onion, carrot, red cabbage, regular cabbage, and the prepared bean sprouts on top, creating a colorful presentation. Finally, place the thinly sliced Bo Ssam pork alongside. Your delicious ‘Spicy & Tangy Jjolmyeon with Lemon Pork Bo Ssam’ is ready to be enjoyed! Serve with your favorite Jjolmyeon sauce (store-bought or homemade).
