Today, I will make a popular Korean noodle dish, JjolMyeon (쫄면). The letter “Jjol (쫄)” came from the first letter of the Korean word “쫄깃 쫄깃한,” which means very chewy and elastic. The letter “myeon (면)” means noodle in Korean. If you are familiar with names of Korean foods, you will remember “myeon” from jja-jang-myeon, ra-men, or nang-myeon. 😉 So, jjol-myeon is very chewy noodle with a sweet, sour, and spicy sauce along with some fresh vegetables. You can skip the egg if you don’t like hard-boiled eggs. Enjoy! 😀
Yield: 2 Servings
Short Korean Lesson
- Jib (집) = House
- HahkGyo (학교) = School
Video Instructions
Main Ingredients
- JjolMyeon Noodles for 2 Servings (10 oz)
- 4 oz Soy Bean Sprouts
- ½ Cup Cucumber
- ½ Cup Carrot
- ½ Cup Cabbage
- 1 Hard Boiled Egg
Sauce Ingredients
- 2 Tbsp Red Pepper Paste
- 2 Tbsp Brown Rice Vinegar or Apple Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Red Pepper Powder (Optional)
- 1 tsp Garlic, Minced
- 1 tsp Sesame Seeds
- 1 tsp Sesame Oil
Directions
Before cooking, let’s prepare the ingredients. First, you will need about 10 oz of chewy noodles for jjolmyeon. You can find these noodles in the freezer section at a Korean or Asian grocery store.
Get 2 hands-full (4 oz) of soy bean sprout, Remove any bad parts from the bean sprouts and wash them. We will also need ½ cup worth each of cucumber, carrot, and cabbage. I used purple cabbage for more colorful dish in this post, but you can just use normal cabbage.
Cut the cabbage into thin strips and julienne the cucumber and carrot into same length pieces.
In a small bowl, mix all the ingredients for the sauce-2 Tbsp red pepper paste, 2 Tbsp vinegar, 2 Tbsp sugar, 1 Tbsp soy sauce, 1 Tbsp red pepper powder, 1 tsp minced garlic, 1 tsp sesame seeds, and 1 tsp sesame oil. If you want yours less spicy, you can skip the red pepper powder.
Preparation is done. Now, let’s cook the bean sprout, noodles, and an egg. Cover the bean sprouts with water in a pot, and boil them for 10 minutes on medium-high. In this step, start to boil some water for the noodles and boil an hard boiled egg too.
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Cover the pot with a lid. Don’t lift the lid until the bean sprouts are finished cooking otherwise, the bean sprouts will have a raw bean smell and taste.
In the boiling water, add the jjol myeon noodles and cook for 3 to 5 minutes on medium-high.
About 4 minutes later, rinse the noodles in cold water several times. You rub the noodles with your hands to wash off the extra starch from the noodles.
Drain out the water and set it aside.
When the bean sprouts are done cooking, rinse them in cold water and drain out the water.
By now, your egg will be done cooking too. Peel off the egg shell and cut it in half.
So all the cooking parts are done too. It is time to assemble the delicious dish. Put 1 serving of noodles on a plate. Then, put some of cucumber, carrot, cooked soy bean sprout, and the cabbage on top of the noodles in a order. Pour 2 to 3 spoons of the sauce in the center and place the egg on the sauce. You can also just mix all the noodles, vegetables, and the sauce (except the hard boiled egg) in a large mixing bowl before serving. And then put some of the mixed noodles and vegetables on a plate and serve it with the hard boiled egg.
For the final touch, sprinkle some sesame seeds on top of everything and serve it.
wow, you are really putting so much work on sharing these recipes. i know it’s not easy to cook and take pictures AND video (don’t even get me started on editing!). it’s so easy to look at these entries but because I’ve tried doing this before I appreciate it that much more. am i correct in thinking you do this all by yourself? i know i joke about you having a lighting crew in your kitchen but I’m serious when I ask if you do this all by yourself. it takes me all day just to prepare something much less document it in pictures and video. if i blogged about every meal i probably would never eat again because i won’t have time to. hehe
Hi, James ^^
Yes, it’s lots of work to do, picture, video at the same time while I’m cooking. Yes, most time I do it by myself (Taking pictures and videos) But my husband helps me to correct English and some problems for webpage. haha you are funny.. never eat again because you will not have time.. thanks for comment !! have a good weekend..and I’m waiting for more your Korean cooking news !!! hehe..
Hello, Aeri!! thanl you very much for your recepies)) i tried Jjol Myeon and it was delicious! im gonna go home very soonish and ill try to surprise my family with South Korean recepies, because even though im originally korean we cook korean food in a diffirent way. thanks a lot, videos are inspiring)))
Hi, Yelena
Nice to meet you !!! 🙂
You are very welcome ~~ I’m very happy to hear that you enjoyed your jjol myeon. Good job !! hehe..
I hope to see you more often here.
Have a great weekend !!!
Aeri,
I love this dish. It must be one of my favorite dishes. I could eat this everyday. Thank you so much for the recipe. It was so easy to make and the sauce is just delish! I just went to the Korean store today to buy some more noodles!
Hope you are doing well with the baby. Enjoy, because they grow so fast!
hi Hlee,
haha.. are you sure that you will not get tired of eating it everyday ???
You are very welcome.. thanks for your comment. 🙂
Hi Aeri! If we don’t have Jjolmyun noodles, what else can we use?
hi Helen Kwak,
the unique part of the jjolmyun noodles is.. it’s very chewy… if you don’t have to have that special texture..and just want to try some noodle with the sauce .. I will say.. try thick spaghetti noodles.. as I said.. the texture will be different… but the sauce will be good.. thanks
Thank you! I ended up buying the Jjolmyun noodles, and they tasted great! I made them for my mom for breakfast. She’s often really busy, so she doesn’t cook much, despite loving Korean food. Anyways, thank you for the recipe! Your recipes are amazing and so helpful! I especially liked your Jjambbong and 부추전!
hi Helen Kwak,
Good job.. thanks 🙂
I remember having this dish when I was very young. My mom warned me that it was going to be spicy, but I still ordered it at the restaurant. It was really spicy, but that’s what made it so good. I can’t believe it’s been over seven years since I’ve had this dish.
Thank you so much for the recipe, I can’t wait to try it (I’ll be going to a Korean grocery store soon and I’ll definitely look for the ingredients there!)
hi YeonJi,
^^ hehe maybe you can try it again.. it will bring you the good memory with your mom… thanks ^^
I made this for my family tonight. I could not find jjol myeon noodles so I just used spaghetti instead. It turned out very well and everyone loved it. Thanks for the great recipe.
Are the noodles for jajang myeon and jjol myeon the same?
hi Mee Ae,
No they are different. This jjol myeon noodles are very chewy..but not jajang myeon noodles. ^^
Just made jjolmyeon for the first time and, while I’m not sure it would pass muster to bona fide Korean foodies, it was awesome. Love that texture!
hi grover,
I’m glad to hear that you enjoyed your first experience of Korean noodles. Thanks ^^
Can I serve these noodles warm??
hi Diana,
I will prefer cold..but that’s how my husband likes his.. hot or warm noodles.. lol So you can try that too. thanks