Jjol Myun is spicy, tangy, sweet and chewy. It’s perfect as a quick lunch or a snack.
Jjol myun is a dish that I have intense cravings for sometimes. This dish always puts my tastebuds through a rollercoaster ride. It’s sweet from the sugar, spicy from gochujang, tangy from the vinegar, and the chewy noodles add a wonderful texture component to the dish as well.
In Korea, jjol myun is categorized under the “boon shik” category which translates to “snack meals.” Many of popular Korean dishes fall in this category including Tteokbbokki, mandu, soondae and kimbap.
The word jjol myun is the name of the dish and as well as the name of the noodles it’s made with. It’s hard to compare jjol myun to any western noodles. The ingredients are similar to any other noodles that we’re familiar with: flour, starch and water. The only difference is that the dough is made with super hot water (130-150 degrees Celsius) and it pressed through a mold with intense pressure. This allows the noodles to be super chewy. I read that jjol myun was created by mistake in the 70’s when a naeng myun (Korean cold buckwheat noodle) factory worker used a wrong mold which resulted in super thick noodles. They didn’t want to throw it away so they gave it away to a local restaurant and the chef created a delectable sauce to go with the noodles. It became an instant hit and that’s how jjol myun became so popular. Didn’t know you were getting a history lesson, did ya?
Jjol myun can be purchased easily in an Asian grocery store. I haven’t seen it yet at a local grocery chain like Walmart or Krogers. It usually comes in a tightly sealed plastic packaging. The one I bought came individually wrapped per serving. I purposely bought the one that had noodles only. Some will come with prepared sauce but it’s just not as good.
Some restaurants will serve the dish with freshly julienned vegetables such as cabbage, carrots, cucumbers and a hard boiled egg but I prefer it with noodles and egg only. I personally like appreciating the chewiness of the noodles without other textures getting in the way. The egg is perfect for toning down the spiciness a bit.
Here are the list of ingredients:
2 Tbsp red pepper paste (gochujang)
1 Tbsp red pepper flakes
3 Tbsp vinegar
1 Tbsp sugar
1 Tbsp oligo-dang (or high fructose corn syrup)
1/2 Tbsp soy sauce
2 cloves of grated garlic
1 Tbsp sesame oil
1 package (2 servings) of Jjol myun noodles
My mom buys gochujang by several gallons in a metal tin. It’s insane. She generously brought some in an old salsa container for me to use. I mean, are you even Korean if your gochujang isn’t in an old salsa container or I can’t believe it’s not butter container? Come on.
Don’t think I didn’t hear that audible “ugh” when you read corn syrup on the ingredients list. Hear me out here. Oligo-dang (oligosaccharide) is a commonly used in Korean dishes to add sweetness and shine. Apparently it’s a bit healthier than high fructose corn syrup that is commonly found at local grocery stores. It’s only a tablespoon for 2 servings, you won’t get diabetes from it so stop freaking out, okay? Oh and since we’re on the topic of forbidden foods… MSG! I love MSG and no it doesn’t kill you slowly contrary to the popular belief. I’ll have a separate post in the future of me ranting about MSG so watch out for that. And yes, I know what I’m talking about. I practice medicine for a living.
Getting back to the recipe… if you really want to omit the corn syrup that’s okay, just replace it with more sugar. It just adds a nice shiny coating to the noodles.
Do not over cook the noodles. The packaging will suggest anywhere between 3-5 minutes. I always taste mine 3 minutes in to make sure it’s still chewy.
After the noodles are done cooking, immediately throw it in an ice bath to stop the cooking process and to preserve the chewiness.
Check out the recipe card below!
- 2 Tbsp red pepper paste (gochujang)
- 1 Tbsp red pepper flakes
- 3 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp oligo-dang (or high fructose corn syrup)
- 1/2 Tbsp soy sauce
- 2 cloves of grated garlic
- 1 Tbsp sesame oil
- 2 eggs
- 1 package (2 servings) of Jjol myun noodles
1. boil 2 eggs in water for 6-7 minutes to make hard boiled eggs
2. mix all ingredients except for the eggs and noodles in a bowl
3. boil noodles in 2 quarts of water for about 4 minutes
4. Immediately wash noodles in cold ice water, drain through strainer
5 mix noodles with the prepared sauce. Place halved boiled egg on top. Serve
1. The noodles usually come separated per serving.
2. Do not over cook the noodles, have a taste few minutes into boiling the noodles, make sure it's still chewy.
3. You don't need to salt the water before boiling the noodles. This ain't pasta.
4. Feel free to add sliced cabbage, carrots and cucumbers to the noodles. Some like the crunch with the noodles. I like it just with a hard boiled egg on top.