Jjolmyeon

Ingredients

Salt

1/2 teaspoon

Garlic, minced

2 cloves

Sesame oil

2 tablespoons

Rice vinegar

1 tablespoon

Sugar

1 tablespoon

Gochujang (Korean red pepper paste)

2 tablespoons

Soy sauce

2 tablespoons

Sesame seeds, toasted

1 tablespoon

Green onions, chopped

2, divided

Hard-boiled eggs, halved

2

Bean sprouts, blanched

1 cup

Carrot, julienned

1

Cucumber, julienned

1

Jjolmyeon noodles

200g

Instructions

1. Cook the jjolmyeon noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process and achieve a chewy texture.
2. In a small bowl, combine the soy sauce, gochujang, sugar, rice vinegar, sesame oil, minced garlic, and salt to create a flavorful dressing. Whisk until well blended.
3. In a large mixing bowl, combine the cooked noodles, julienned cucumber, carrot, blanched bean sprouts, and half of the chopped green onions.
4. Pour the prepared sauce over the noodle mixture and toss gently to ensure everything is well-coated.
5. Serve the jjolmyeon in bowls, garnishing with the halved hard-boiled eggs, toasted sesame seeds, and the remaining chopped green onions.
6. Enjoy your chilled jjolmyeon as a light meal or a refreshing side dish!