Warm Jjol-udon (Mul-jjolmyeon)
Enjoy Jjolmyeon with Warm Broth! Easy Homemade Mul-jjolmyeon Recipe
Inspired by a TV segment, I’ve created my own version of Mul-jjolmyeon, a delightful warm noodle soup. While Jjolmyeon is typically known for its spicy, chewy, cold noodle dish, serving it with a savory hot broth transforms it into a comforting meal akin to Janchi-guksu (Korean banquet noodles). This gentle yet flavorful dish is perfect for children and elders, or anyone seeking a warm, satisfying noodle experience. Enjoy this heartwarming noodle dish!
Main Ingredients- Jjolmyeon noodles, 1 serving (approx. 100g)
- Square fish cake, 1 sheet
- Egg, 1
Broth Ingredients- Water, 1500ml (about 7.5 cups)
- Muu (Korean radish), 1 piece (approx. 3-5cm)
- Dried anchovies for broth, 1 handful
- Dried shrimp, 1 handful
- Onion, 1/4
- Dried kelp (dashima), 2 pieces (half the size of your palm)
Seasoning Paste- Soy sauce, 3 Tbsp
- Minced garlic, 1/2 Tbsp
- Honey, 1 tsp (using a coffee spoon)
- Gochugaru (Korean chili flakes), 1 Tbsp
- Spicy green chili, 1 (optional, finely chopped)
- Water, 1500ml (about 7.5 cups)
- Muu (Korean radish), 1 piece (approx. 3-5cm)
- Dried anchovies for broth, 1 handful
- Dried shrimp, 1 handful
- Onion, 1/4
- Dried kelp (dashima), 2 pieces (half the size of your palm)
Seasoning Paste- Soy sauce, 3 Tbsp
- Minced garlic, 1/2 Tbsp
- Honey, 1 tsp (using a coffee spoon)
- Gochugaru (Korean chili flakes), 1 Tbsp
- Spicy green chili, 1 (optional, finely chopped)
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the Mul-jjolmyeon.
Step 2
Prepare the anchovies by removing their guts and heads, then splitting them in half. Lightly toast the dried anchovies and shrimp in a dry pan to remove any fishy smell. Combine the toasted anchovies and shrimp, 1500ml of water, 1/4 onion, and the piece of Mu in a pot.
Step 3
Bring the pot to a boil over high heat with the lid on. Once boiling vigorously, reduce the heat to medium and simmer for 15 minutes to extract a rich, flavorful broth.
Step 4
While the broth is simmering, gently separate the Jjolmyeon noodles so they don’t stick together. Thinly slice the square fish cake into strips, making it easy to eat with the noodles. In a separate bowl, whisk the egg until well beaten.
Step 5
In a small bowl, mix all the seasoning paste ingredients: soy sauce, minced garlic, honey, and gochugaru. If you prefer a spicier flavor, finely chop the optional spicy green chili and add it to the paste.
Step 6
After simmering the broth for 15 minutes, reduce the heat to low and add the prepared kelp. Continue to simmer for another 15 minutes. Be careful not to overcook the kelp, as it can release a bitter taste.
Step 7
As the broth is nearing completion, cook the Jjolmyeon noodles in plenty of boiling water. Cook them slightly longer than the package instructions suggest to ensure they are fully tender and soft, which will blend better with the warm broth.
Step 8
Immediately after cooking, rinse the Jjolmyeon noodles thoroughly under cold running water. Rub the noodles gently as you rinse to wash away any starchy residue. Continue rinsing until the water runs clear and the noodles are no longer slippery, ensuring a pleasant chewy texture.
Step 9
Strain the well-simmered broth through a fine-mesh sieve, discarding the solids to obtain a clear, clean broth.
Step 10
Pour about 400ml of the strained broth (approximately 2.5 standard paper cups) into a clean pot. Add the thinly sliced fish cake and bring it to a simmer.
Step 11
Once the broth with the fish cake is simmering, carefully add the cooked Jjolmyeon noodles to the pot.
Step 12
Gently pour the whisked egg into one side of the simmering broth. Drizzle it slowly from the edge to create delicate egg ribbons without making the broth cloudy.
Step 13
Ladle the warm Mul-jjolmyeon into serving bowls. Add the prepared seasoning paste to your liking and enjoy this comforting and delicious warm noodle soup! You can also add other toppings like kimchi or seaweed for extra flavor.
