Incheon

Jjolmyeon

Name: Jjolmyeon
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 400 g jjolmyeon or thick chewy udon udon noodles; 150 g soybean sprouts; a wedge shredded cabbage; a little julienned carrot; 1/2 julienned cucumber; 2 hard boiled egg; 3 tbsp gochujang; 1 tbsp gochugaru; 1 1/2 tbsp sugar; 2 tbsp vinegar; 2 tsp soy sauce; 3 cloves grated garlic; 2 tsp sesame oil; 2 tsp sesame seeds

Extra chewy noodles, crunchy sprouts and a sweet sour chilli sauce. Jaw workout included.

25 minTime

25 gProtein each

hotSpice

The chewy noodle2 chapters · 1 min read

Make it your way

Grandma's wayChewy noodles with vegetables and spicy sweet sour sauce.

The original

568kcalsame

25 gproteinsame

7 gfibresame

25minutessame

Jjolmyeon.

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles400 g jjolmyeon or thick chewy udon

Soybean sprouts150 g

Cabbagea wedge, shredded

Carrota little, julienned

Cucumber½, julienned

Egg2, hard boiled

Gochujang3 tbsp

Gochugaru1 tbsp

Sugar1½ tbsp

Vinegar2 tbsp

Soy sauce2 tsp

Garlic3 cloves, grated

Sesame oil2 tsp

Sesame seeds2 tsp

Method

4 steps

1Mix gochujang, gochugaru, sugar, vinegar, soy, garlic and sesame oil into a sauce.
2Blanch the sprouts covered for 3 minutes, then cool.
3Cook the noodles, then scrub under cold water and chill in ice water.
4Pile noodles with sprouts, cabbage, carrot, cucumber and egg, spoon on sauce and seeds; mix before eating.

Serve it like this

Serve in a wide bowl with vegetables in neat piles round the noodles and sauce on top; mix at the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Incheon

Jjolmyeon

Extra chewy noodles, crunchy sprouts and a sweet sour chilli sauce. Jaw workout included.

25 minTime

25 gProtein each

hotSpice

The chewy noodle2 chapters · 1 min read

Make it your way

Grandma's wayChewy noodles with vegetables and spicy sweet sour sauce.

The original

568kcalsame

25 gproteinsame

7 gfibresame

25minutessame

Jjolmyeon.

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles400 g jjolmyeon or thick chewy udon

Soybean sprouts150 g

Cabbagea wedge, shredded

Carrota little, julienned

Cucumber½, julienned

Egg2, hard boiled

Gochujang3 tbsp

Gochugaru1 tbsp

Sugar1½ tbsp

Vinegar2 tbsp

Soy sauce2 tsp

Garlic3 cloves, grated

Sesame oil2 tsp

Sesame seeds2 tsp

Method

4 steps

1Mix gochujang, gochugaru, sugar, vinegar, soy, garlic and sesame oil into a sauce.
2Blanch the sprouts covered for 3 minutes, then cool.
3Cook the noodles, then scrub under cold water and chill in ice water.
4Pile noodles with sprouts, cabbage, carrot, cucumber and egg, spoon on sauce and seeds; mix before eating.

Serve it like this

Serve in a wide bowl with vegetables in neat piles round the noodles and sauce on top; mix at the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jjolmyeon

Make it your way

Ingredients

Method

Jjolmyeon

Make it your way

Ingredients

Method

Make it a meal