Jjolmyeon is a classic Korean cold noodle dish known for its springy, chewy texture and punchy sweet-spicy sauce. It's often served chilled, tossed with fresh vegetables and a vibrant gochujang-based dressing.
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What is jjolmyeon?
Jjolmyeon (쫄면) translates to “chewy noodles” in Korean.
The noodles are typically made from wheat flour and starch, giving them a smooth and slippery, yet dense, bouncy bite, not unlike dangmyeon (sweet potato starch noodles, which are used in japchae -- except, sweet potato noodles typically don't have any wheat).
You can find the fresh chewy noodles pre-packaged in the refrigerated section of Korean supermarkets.
What's the difference between jjolmyeon and bibim guksu?
Bibim guksu is another Korean cold noodle dish made with thin, soft wheat flour noodles (somyeon) [which looks like fine vermicelli/angel hair pasta], whereas jjolmyeon uses thick, chewy, elastic noodles.
Both noodle dishes are based on a gochujang-based sauce, with jjolmyeon with a more spicier, garlicy, bolder and sweeter sauce.
Jjolmyeon can be characterized as as bibim guksu’s bolder cousin.
Why you'll love this recipe
Easy to make: these chilled, chewy noodles are ready in 20 minutes or less!
Spicy-sweet and tangy: using Korean gochujang (spicy chili pepper paste) as the base gives these noodles the perfect flavor!
Make ahead for summer meals: super flavorful and refreshing as these noodles are served cold.
Vibrant and fresh: a light dish packed with crisp, fresh veggies.
Ingredients you'll need
Gochujang sauce:
- gochujang: Korean red chili pepper paste; you can use homemade or store-bought
- rice vinegar: gives the sauce a slight tangy flavor
- soy sauce: adds a savory note to the sauce
- granulated sugar: or honey; balances out the flavor
- toasted sesame oil: for aroma and flavor
- garlic powder: or fresh minced garlic
Noodles:
- jjolmyeon noodles: thick, chewy Korean noodles made with wheat and starch; they are typically prepackaged (fresh) in the refrigerator section and are quite stiff. If you can't find jjolmyeon, you can sub with another wheat noodle such as udon or ramen, or use chewy sweet potato starch noodles (dangmyeon)
- ice cold water: for rinsing
Toppings:
- romaine lettuce or cabbage: shredded
- cucumber: julienned
- carrot: julienned
- boiled egg: halved
- toasted sesame seeds
- green onions: optional
Where to find?
You can find these ingredients at Korean grocery stores or large Asian supermarkets.
How to prepare Korean jjolmyeon at home
Make the gochujang sauce:
In a large bowl, mix together gochujang, rice vinegar, soy sauce, sugar, sesame oil, and garlic powder (or garlic) until smooth and combined.
Adjust the sweetness or spiciness to taste. Set aside.
Cook the noodles:
Bring a large pot of water to a boil.
Cook jjolmyeon noodles for about 3-4 minutes (or per package instructions), until bouncy but not mushy.
Drain and rinse under cold water, gently massaging the noodles to remove excess starch.
Transfer to a bowl of cold ice water to chill for a few minutes.
Assemble:
Drain the chilled noodles and place them into the bowl with the gochujang sauce.
Toss the noodles thoroughly with the sauce until evenly coated.
Divide the noodles into two serving bowls.
Arrange lettuce, cucumber, carrots, and half of a boiled egg on top.
Sprinkle with sesame seeds and green onions, if desired.
Serve immediately.
How to serve
Serve spicy Korean jjolmyeon noodles chilled or cold.
Try it with Korean fried chicken, beef mandu dumplings, Korean-style spinach, or bean sprout salad.
Pair with a refreshing iced green tea, matcha strawberry latte, or strawberry milk.
How to store
Store any leftover spicy jjolmyeon noodles in an airtight container in the fridge for up to 2 days.
Place each topping in separate containers and store in the fridge for up to 2 days.
Expert tips
No jjolmyeon? Use thick wheat noodles, such as ramen or udon, but you won’t get the exact chewy texture.
Want more crunch? Add pickled radish or kimchi for crunch and extra flavor.
Vegan version: Skip the egg and use maple syrup or sugar as the sweetener.
Adjust the sweetness, spiciness, or tanginess to your taste.
Other delicious noodle recipes you may like
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Spicy Jjolmyeon (Korean Cold Chewy Noodles)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Gochujang sauce:
- 2 tablespoon gochujang Korean red chili pepper paste
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder or fresh chopped garlic
- 2 teaspoon rice vinegar
- 1 teaspoon granulated sugar or to taste
- 1 teaspoon toasted sesame oil
Noodles:
- 200 g Korean jjolmyeon noodles or wheat noodles
- ice water for rinsing
Toppings:
- ½ C lettuce or cabbage shredded
- ¼ cucumber julienned
- ½ carrot julienned
- 1 boiled egg halved
- 1 teaspoon toasted sesame seeds
- 1 stalk green onions chopped
Optional additional toppings:
- pickled radish danmuji
- sprouts/microgreens
- kimchi
Instructions
Make the gochujang sauce:
- In a large bowl, mix together gochujang, rice vinegar, soy sauce, sugar, sesame oil, and garlic powder (or garlic) until smooth and combined.
- Adjust the sweetness or spiciness to taste. Set aside.
Cook the noodles:
- Bring a large pot of water to a boil.
- Cook jjolmyeon noodles for about 3-4 minutes (or per package instructions), until bouncy but not mushy.
- Drain and rinse under cold water, gently massaging the noodles to remove excess starch.
- Transfer to a bowl of cold ice water to chill for a few minutes.
Assemble:
- Drain the chilled noodles and place them into the bowl with the gochujang sauce.
- Toss the noodles thoroughly with the sauce until evenly coated.
- Divide the noodles evenly into two serving bowls.
- Arrange lettuce, cucumber, carrots, and half of a boiled egg on top.
- Sprinkle with sesame seeds, if desired.
- Serve immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Another wonderful recipe for cold noodles - they look so fresh and light yet nourishing.
Michelle
Thanks Ben, these noodles are so chewy and delish!
Raymund | angsarap.net
I love how jjolmyeon really showcases that satisfyingly chewy texture Korean noodles are famous for! The bold, spicy-sweet gochujang sauce paired with crisp fresh veggies sounds so refreshing, perfect for hot summer days here in Auckland.
Michelle
Thanks Raymund, indeed such a delicious summer noodle dish! 😀