Jjol Myeon 쫄면

Hey guys. So today is the second last day of my week long posting T_T I'm sad, but school is resuming on Monday so there is no choice bu for this to stop. At least I promise to post every day in the holidays which are coming up soon.

Today I will introduce to you a noodle dish called Jjol Myeon (쫄면) which refers to either a type of Korean noodle that has a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables.

The story behind the name is that the letter “Jjol (쫄)” came from the first letter of the Korean word jjolgit jjolgithan “쫄깃 쫄깃한,” which means very chewy and elastic. The letter “myeon (면)” means noodle in Korean. Interesting right?

The history of the dish is that Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurant).It is the representative dish of Incheon, where jjolmeyon originated in the early 1970s by a mistake made while making naengmyeon. Noodles larger than regular naengmyeon noodles were made at a factory and instead of being thrown out, were given away to a nearby bunsikjeom. The owner mixed the noodles with gochujang sauce and jjolmyeon was born. An accident caused the creation of one of the nation's most loved dishes.

Anyways, that is enough talking from me. Now to the recipe:

Ingredients
2 Packs Jjol Myeon Noodles
2 Handfuls Bean Sprouts
⅓ Cucumber
½ Carrot
¼ Cabbage
1 Hard Boiled Egg
Sauce
2 Tbsp Red Pepper Paste
2 Tbsp Brown Rice Vinegar or Apple Vinegar
2 Tbsp Sugar
1 Tbsp Soy Sauce
1 Tbsp Red Pepper Powder (Optional)
1 tsp Minced Garlic
1 tsp Sesame Seeds
1 tsp Sesame Oil

Method
1. Remove any bad parts from the bean sprouts and wash them. Cover 2 handfuls of bean sprouts with water in a pan, and boil them for 10 minutes. Cover the pan with a lid. Don’t lift the lid until the bean sprouts are finished cooking otherwise, the bean sprouts will have a raw bean smell and taste. Rinse in cold water and drain water.
2. Julienne the cucumber and carrot into same length pieces. Slice the cabbage thinly. Cut the hard boiled egg half.
3. In the boiling water, add the jjol myeon noodles and cook for 3 to 5 minutes.
4. Wash the noodles in cold water twice and drain the water.
Sauce
5. In a small bowl, mix 2 Tbsp red pepper paste, 2 Tbsp vinegar, 2 Tbsp sugar, 1 Tbsp soy sauce, 1 Tbsp red pepper powder, 1 tsp minced garlic, 1 tsp sesame seeds, and 1 tsp sesame oil. If you don’t want yours spicy, then skip the red pepper powder.
6. Place the noodles on a plate, and put cucumber, carrot, cabbage, and the bean sprouts on top. Pour 2 to 3 spoons of sauce on top of the vegetables. Add the egg on top of the sauce. Mix all ingredients together before eating.



And there you have it, a delicious looking meal that is sure to satisfy your tastes. Spicy and tangy, what more could you want?

That is it from me today. There will be another post tomorrow ^^