Super Simple Bibim Jjolmyeon (Spicy Mixed Noodles)
Delicious Jjolmyeon with an Easy Sauce Recipe
I feel like I barely touched my favorite jjolmyeon this summer because I was so focused on dieting. So, I decided to make some jjolmyeon after a long time! Many people find jjolmyeon daunting because of the sauce, thinking it’s complicated. But there’s a secret to making it easy! Simply adjust the ratio of gochujang (red chili paste) and cho-gochujang (sweet and spicy chili paste) to your liking, and you’ll have a wonderfully delicious mixed sauce. My daughter is just as much of a jjolmyeon enthusiast as I am, and ever since I started making this bibim jjolmyeon this way, she asks for it whenever she wants it, and it’s ready in the time it takes to boil ramen! She says it tastes ten times better than the ones from the snack bars, calling it incomparable. It tasted even better this time since it’s been a while. Make delicious jjolmyeon without the hassle by creating a simple mixed sauce! Stay healthy today~ ♡
Main Ingredients- Jjolmyeon noodles, 2 servings
- Cucumber, 1/4 (julienned and seasoned)
- Bean sprouts, 1 handful (blanched and seasoned)
- Cabbage, 1 handful (julienned)
- Hard-boiled egg, 1 (cut in half for garnish)
Sauce Ingredients- Cho-gochujang (sweet & spicy chili paste), 1 Tbsp
- Gochujang (red chili paste), 1 Tbsp
- Sugar, 1 tsp
- Sesame seeds, a pinch (for garnish)
- Sesame oil, 1 tsp
- Cho-gochujang (sweet & spicy chili paste), 1 Tbsp
- Gochujang (red chili paste), 1 Tbsp
- Sugar, 1 tsp
- Sesame seeds, a pinch (for garnish)
- Sesame oil, 1 tsp
Cooking Instructions
Step 1
Bring a generous amount of water to a rolling boil over high heat in a pot.
Step 2
Once the water is boiling, add the jjolmyeon noodles. Cook for about 3-4 minutes, or according to package instructions, ensuring to separate the noodles so they don’t clump together and cook evenly for a chewy texture.
Step 3
Rinse the cooked noodles thoroughly under cold running water to remove excess starch and drain well. Place the drained noodles in a bowl along with the julienned cucumber, cabbage, and blanched bean sprouts. Add all the sauce ingredients (cho-gochujang, gochujang, sugar, sesame oil) to the bowl.
Step 4
Gently mix everything together with your hands, tossing and folding the ingredients until the sauce is evenly distributed. Be careful not to overmix, as this can make the noodles mushy. The key is a gentle, even coating.
Step 5
Transfer the mixed jjolmyeon to a serving bowl. Garnish with the halved hard-boiled egg and a sprinkle of sesame seeds. Enjoy your delicious homemade bibim jjolmyeon!
