Spicy Jjolmyeon (Korean Cold Chewy Noodles)

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.

Course Lunch, Main Course

Cuisine Asian, Korean

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 110kcal

Author Michelle

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