Vegetarian Friendly Food
If you’re a fan of Korean cuisine, then you’ve probably heard of bibim-jjolmyeon. This spicy and refreshing noodle dish is a favorite among locals and tourists alike, and for good reason. In this blog post, we’ll dive into what jjolnoodle is, its history, and how to make it.
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What is jjolnoodle?
jjolnoodle is a type of Korean cold noodle dish that originated in the city of Hamhung, which is now part of North Korea. The dish is made with thin wheat noodles, which are typically mixed with a spicy sauce made with gochujang (Korean chili paste), vinegar, soy sauce, sugar, and sesame oil. The sauce is then topped with a variety of ingredients, such as sliced cucumbers, pickled radish, hard-boiled eggs, and thinly sliced beef or pork.
The dish is often enjoyed during the hot summer months in Korea, as the cold noodles and spicy sauce provide a refreshing and cooling sensation. jjolnoodle is also a popular dish to bring to picnics or outdoor gatherings, as it can be easily transported and enjoyed without heating up.
History of jjolnoodle
bibim Jjolmyeon’s origins can be traced back to the city of Hamhung, which was known for its production of wheat noodles. During the Korean War in the 1950s, many people from Hamhung fled to other parts of Korea, bringing their noodle-making skills and recipes with them. jjolnoodle quickly became popular in other parts of Korea, and is now a beloved dish across the country.
jjolmyeon recipe
Now that you know a bit about jjolnoodle’s history and ingredients, let’s dive into how to make it.
Ingredients
200g jjolnoodle Noodles
1/2 cup gochujang (Korean chili paste)
1/4 cup vinegar
2 tbsp sugar
1 tbsp sesame oil
1/2 cup sliced cucumbers
1/2 cup julienned pickled radish
1 hard-boiled egg, sliced
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Instructions
Cook the noodles according to the package instructions. Once cooked, rinse them under cold water and drain.
In a bowl, mix together the gochujang, vinegar, soy sauce, sugar, and sesame oil to make the sauce.
In a separate bowl, mix together the sliced cucumber, shredded carrots, bean sprouts, shredded cabbage, and hard-boiled eggs.
If using meat, lightly sauté the meat in a pan until cooked through.
To serve, divide noodles into bowls and top with sauce, bean sprouts, carrots, cabbage, cucumber, and meat (if using).
Variations and tips
There are a variety of jjolnoodle, and you can customize them to your liking. For example, you can adjust the spiciness by adding more or less red pepper paste, or add other vegetables such as carrots or bell peppers.
Here are a few additional tips for making jjolnoodle
Make sure to rinse the noodles under cold water after cooking to prevent them from sticking together.
If you’re making jjolnoodle ahead of time, keep the sauce and noodles separate until ready to serve. This will prevent the noodles from becoming soggy.
You can also add ice cubes to the dish for an even more refreshing experience.
The noodles of jjolnoodle are quite chewy. You can enjoy all three flavors: sour, sweet, and spicy.
If you can’t make it yourself, go to a Korean mart. They also sell frozen jjolmyeon noodles.
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