Korean Spicy Chewy Noodles (Jjolmyeon) - Bouncy textured noodles served with fresh vegetables and sweet, tangy and spicy Korean sauce | MyKoreanKitchen.com
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5 from 1 vote

Jjolmyeon (Korean Spicy Chewy Noodles)

Easy and delicious Korean Jjolmyeon recipe!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Noodles
Cuisine: Korean
Servings: 2
Calories: 724kcal
Author: Sue | My Korean Kitchen


  • 70 g Cabbage (2.5 ounces), only use the white soft part, rinsed and thinly sliced
  • 70 g Lebanese cucumber (2.5 ounces), rinsed, seed removed and julienned
  • 20 g Carrots (0.7 ounces), rinsed, skin peeled and julienned
  • 100 g Soybean sprouts (3.5 ounces), rinsed and bad beans removed
  • 400 g Jjolmyeon (0.9 pounds), Korean chewy noodles
  • 2 tsp toasted sesame seeds
  • 1 hard boiled egg , peel the shell and cut into half

Sweet, tangy and spicy sauce - Mix these in a bowl.

  • 4 Tbsp Gochujang (Korean chili paste)
  • 2 Tbsp Rice vinegar
  • 2 Tbsp Lemon juice – squeezed out from lemon
  • 2 Tbsp Raw sugar
  • 2 Tbsp Honey
  • 1/2 tsp Minced garlic


  • Prepare the ingredients (vegetables and sauce) as listed above. 
    -For soy bean sprouts, boil some water (enough to cover the the soy bean sprouts) and when the water starts rolling boiling, plunge the soy bean sprouts and close the lid. Cook it for 45 seconds to 1 minute. Drain the water out and cool the soy bean sprouts in running cold water. Drain any excess water for 1 to 2 mins.
      -For the jjolmyeon (chewy noodles) - to be prepared last, boil some water (about double the quantity of your noodles) with the lid closed. While the water is boiling, separate the individual (frozen) noodles with your hands under cold running water.
    Once the water is rolling boiling, add the separated noodles into the pot and cook them for 3 to 4 mins without the lid on. (I cooked mine for 3 mins but follow the manufacturer’s instructions.) During this time, swirl around the noodles with some tongs. (Don’t overcook the noodles as overcooked noodles aren’t as bouncy as they should.) 
    Once the noodles are cooked, drain the water and cool the noodles down with running cold water. Rinse the noodles a couple of times with your hands to remove any excess starch.
  • Assemble all the prepared ingredients.
    -This is how I did mine. (Place the noodles in the bottom of the bowl. Stack the vegetables on top of each other (in the order of cabbage, soy bean sprouts, carrots and cucumber). Sprinkle the sesame seeds (1 tsp per serving) around the vegetables and noodles. Place the egg on top of the cucumber and pour the sauce in one side (I used 4 Tbsp of the sauce per serving). 
    -Dig in. (Mix the sauce evenly with the rest of the ingredients in the bowl)).


*1 Tbsp = 15 ml


Calories: 724kcal | Carbohydrates: 48g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 56mg | Potassium: 374mg | Fiber: 6g | Sugar: 42g | Vitamin A: 1940IU | Vitamin C: 32.3mg | Calcium: 65mg | Iron: 1.6mg