Step 1

Combine seasoning sauce ingredients to a bowl and mix well. Pick out any rotten soybean sprouts, then rinse and drain a few times in cold water.Put the soybean sprouts in a pot and add 2 cups water with ½ teaspoon kosher salt. Cover and boil for 12 minutes over medium heat.Put half of the sprouts in a large mixing bowl so they can cool down. What’s left in the pot will be served as a soup with the jjolmyeon, so keep it hot.

Step 2

Bring a large pot of water to a boil.Add the noodles to the boiling water.Stir with a wooden spoon or tongs occasionally so that they don’t stick to each other. Cover and let cook for 5 minutes over medium high heat.Take a sample to see if the noodles are cooked properly. They should be chewy but soft. If they’re not soft enough, cook them for another 1 or 2 minutes.Strain and rinse the noodles in icy cold water. Rub the noodles with your hands in the cold water to remove any excess starch and to cool them down. Strain.

Step 3

Add shredded cabbage, shredded carrot, and the seasoning sauce to the bowl with soy bean sprouts. Mix it with the wooden spoon. Add the noodles, toasted sesame oil, and sesame seeds. Gently mix it up by hand. You can add a few pieces of ice cubes to make them cold. You can wear a plastic glove, if you want. It will be cold! Divide into 2 portions and put them into 2 large shallow bowls. Add cucumber, shredded gim, and half an egg on top.Add salt and some chopped green onion to the soybean sprout soup to your taste. Serve with the jjolmyeon.

Step 4

MaangchiLove Montreal, Toronto joined 8/19 & has 19 commentsPosted January 2nd, 2021 at 5:04 pm | Log in to reply. Yum!! Thank you, Maangchi :DSee full size image Maangchi New York City joined 8/08 & has 91 commentsPosted January 8th, 2021 at 7:24 am | Log in to reply. Yum! : ) Beatriceteo Singapore joined 2/19 & has 1 commentPosted February 11th, 2019 at 6:48 am | Log in to reply. Hi Maangchi, I am interested to make a noodle recipe but cannot decide between the jjolmyeon and the bibimguksu May I know what are the differences in the flavour profile please?Thank you! Love your recipes freldici France joined 6/20 & has 9 commentsPosted June 16th, 2020 at 7:42 pm | Log in to reply. Bonjour ! Beaucoup plus de légumes et de finesse dans la sauce ici deCombys joined 12/15 & has 3 commentsPosted June 21st, 2018 at 12:05 am | Log in to reply. I just had this for dinner with my partner. I made the red pepper paste myself as I have celiac disease and malt is a huge no-no. I found a recipe for “instant” gochujang made with fermented soybean paste and sugar instead of malt. Although I have no way of telling how close it is to the real thing, the final result with this recipe was extremely good so very I’m glad!My red pepper flakes were of the spicier kind, though, so we were really getting our asses kicked XD (which we enjoy)I’ll definitely make it again. Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 28th, 2018 at 7:39 am | Log in to reply. “malt is a huge no-no” lol your expression is so funny! ChristinaC California joined 2/17 & has 4 commentsPosted January 17th, 2018 at 10:10 pm | Log in to reply. This turned out great with red lentil noodles! It was my first time cooking lentil noodles, and I was so surprised that they were almost as chewy as 쫄면! I only had julienned red bell pepper and 콩나물 to mix in, but it was still tasty! Ella_kinney Montreal joined 10/17 & has 2 commentsPosted October 26th, 2017 at 9:47 pm | Log in to reply. One of my favorite Korean recipes ever… Here is my version using à Tunisian traditional couscous plate! Love thisSee full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 28th, 2018 at 7:43 am | Log in to reply. I know this is very late, but I’m seeing your photo just now. It looks great! Ella_kinney Montreal joined 10/17 & has 2 commentsPosted July 25th, 2018 at 8:57 am | Log in to reply. Thank you so much for taking the time to reply to my photo! bertman4 Seattle, WA joined 10/17 & has 9 commentsPosted October 13th, 2017 at 1:09 am | Log in to reply. I made jjolmyeon on a hot August day and everyone enjoyed the cold but very spicy noodles.See full size image Kiss_the_cook Germany joined 7/17 & has 9 commentsPosted July 8th, 2017 at 9:53 am | Log in to reply. So so so delicious. I had to substitute the noodles, as my son needs a gluten-free diet, butthe rice noodles I used (쌀소면) were chewy and perfect, too.Every single recipes of yours I tested so far was wonderful. Thank you! <3 Marjane France joined 11/15 & has 1 commentPosted May 26th, 2017 at 2:48 pm | Log in to reply. It is very hot in here at the moment ! So for dinner we had jjolmyeon party :) Delicious !See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 30th, 2017 at 2:37 pm | Log in to reply. The photo proves you were ready to mix all these in a few seconds! : ) Yes, it should be delicious! iamtonyyy California, USA joined 5/17 & has 1 commentPosted May 24th, 2017 at 8:51 pm | Log in to reply. Hello Maangchi!! This recipe looks great, but I was wondering if I can make this ahead of time will it still be good? Will the noodles get soggy in 3-4 hours??Best,Tony Whirled Green Peas USA joined 8/17 & has 2 commentsPosted August 22nd, 2017 at 8:41 pm | Log in to reply. I made a really large 24 oz jar of the sauce in June, and keep it in the refrigerator. It won’t go bad, since the gochujang and soy sauce both contain large amounts of salt.I’d suggest making the sauce ahead of time, and cooking/rinsing the noodles just before serving. The noodles will get too soggy if you cook them and/or mix in the sauce that far in advance! Also, if you have access to perilla leaves (ggaennip), chiffonade some and try adding that. You can use naengmyeon noodles with this sauce as well. If using naengmyeon noodles, cubed watermelon (along with the mix-ins already suggested by Maangvhi) is a surprising tasty and popular combination in Korea. Hope that helped. :) Maangchi New York City joined 8/08 & has 12,051 commentsPosted August 23rd, 2017 at 11:31 am | Log in to reply. What a great answer and a big help! Thank you! Julie_35 Brittany, France joined 8/20 & has 5 commentsPosted August 24th, 2020 at 1:56 pm | Log in to reply. Made them tonight! That sauce is good :)See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted September 9th, 2020 at 6:15 am | Mouthwatering! C.W. Los Angeles, CA joined 4/18 & has 2 commentsPosted April 16th, 2018 at 6:59 pm | Log in to reply. Hi Whirled Green Peas!!I’m to lazy to figure out the measurements ;-)Would you mind sending how you made this batch of sauce? I’d REALLY appreciate it!!-C.W.