Jjolmyeon

About the dish

Jjolmyeon is said to have been born of a happy accident, when a noodle machine extruded strands far thicker than intended — and their bouncy chew became the whole point. Tossed in a sweet-and-sour gochujang dressing, it grew into one of the best-loved dishes of Korea's snack bars.

Key ingredient

Wheat flour (milgaru) — an energy source rich in carbohydrates and plant protein (gluten), with B vitamins and dietary fiber; the foundation of noodles, dumplings, jeon and more. Harvested in early summer, grown nationwide.

Ingredients

Main: jjolmyeon noodles, cabbage, carrot, cucumber, soybean sprouts, boiled egg · Seasoning: gochujang, gochugaru, vinegar, sugar, minced garlic

Simple recipe

1. Boil the chewy jjolmyeon noodles and rinse them in cold water.
2. Mix a sweet-and-sour seasoning of gochujang, vinegar and sugar.
3. Toss the noodles in the seasoning.
4. Top with soybean sprouts, cucumber and carrot.
5. Add a boiled egg and serve.

▶ Watch recipe videos

A Glass · Traditional pairing