Description
A dish defined by its absurdly chewy, rubbery thick noodles. Born from a factory mistake in Incheon. Tossed with raw veg and an intensely spicy gochujang sauce.
Restaurants serving Jjolmyeon (Chewy Spicy Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Jjolmyeon noodles(Wheat/Starch)
- Soybean sprouts/Cabbage
- Cho-gochujang
- Boiled egg
Instructions
- Boil the thick, starchy yellow noodles, chill in water.
- Top with raw sprouts and cabbage.
- Toss in fiery vinegared gochujang sauce.
Learn more Spice, substitutes, tips
Key spices
Cho-gochujang sweet-sour heat
Substitutes at Japanese supermarkets
Thick Naengmyeon noodles
Pairing
Gimbap / Korean Tonkatsu
Trivia
[Trend] The absolute soul food for Korean schoolgirls at snack shops (Bunsik). Named after the onomatopoeia 'Jjolgit' (chewy).
Eating tips & etiquette
[Unique Eating] Cut with scissors. Carefully but vigorously 'Pibim' (mix) the noodles, veg, and red sauce to prevent splashing on clothes.
Allergen
Wheat, Soy, Egg