Sweet and Sour Jjolmyeon (Spicy Chewy Noodles)
A beloved Korean snack-bar classic: chewy jjolmyeon noodles topped with crisp vegetables and tossed in a sweet, tangy, and spicy sauce. It's easy to make at home and every bit as good as the diner version.
Ingredients
Ingredients
- Jjolmyeon noodles2 servings
- Soybean sprouts100g
- Cucumber1/4
- Carrot1/4
- Perilla leaves5 leaves
- Boiled egg1/2
- Sesame oil1 tbsp
Sauce
- Gochujang (red chili paste)3 Tbsp
- Red chili powder3 Tbsp
- Soy sauce1 tbsp
- Vinegar3 Tbsp
- Sugar2 tbsp
- Corn syrup1 tbsp
- Minced garlic1/2 tbsp
- Sesame seeds1 tbsp
Directions
- 1
Cut the cucumber, carrot, and perilla leaves into thin strips. Blanch the soybean sprouts in boiling salted water for 3 minutes, then rinse in cold water and drain.
- 2
In a bowl, combine the gochujang, chili powder, soy sauce, vinegar, sugar, corn syrup, minced garlic, and sesame seeds, and mix well to make the sauce.
- 3
Separate the jjolmyeon strands, then boil them in water with 1 tablespoon of vinegar for about 5 minutes. Rub and rinse under cold water, then drain.
- 4
Toss the drained noodles with 1 tablespoon of sesame oil until evenly coated.
- 5
Plate the noodles, arrange the vegetables on top, add the sauce, and finish with the boiled egg and a sprinkle of sesame seeds.
Tips
After boiling the noodles, rub and rinse them several times in cold water to wash off the starch — this makes them much chewier and springier. Adding a little vinegar to the boiling water keeps the strands from sticking together.