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Jjol-myeon

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A Representative Summer Dish

Many Koreans associate summer with naengmyeon (cold noodles), kong-guksu (cold bean soup with chewy noodles, highlighted in the July 2012 issue of <Korea Agrafood>), oinaengchae (cold soup with seaweed and cucumber, June 2011), bibimguksu (noodles mixed with vegetables and red pepper sauce, May 2011), and jjol-myeon (chewy noodles).
These dishes are perfect summer foods that boost energy in the hot season. Among them, jjol-myeon, bibim naengmyeon, and bibimguksu are spicy noodle dishes. The most important factor that separates the three kinds - even though they may use the same ingredients - is the noodles. In this issue, we introduce jjol-myeon, a dish made with very, very chewy noodles.
The “jjol” in the name comes from the Korean word jjolgithada, which means very chewy or elastic. “Myeon” stands for noodles. Thus, the name literally means chewy noodles.
Jjol-myeon is popular at snack bars because the dish is cheap and relatively simple to cook, especially when compared to other spicy Korean noodles. What’s more, it has a sweet and sour taste enjoyed by many. A bowl of jjol-myeon will cool you down in the midst of the heat.

Cooking Tips
Before boiling, separate jjol-myeon noodles from each other. If you put a block of jjol-myeon into boiling water as is, the noodles will stick together into a large lump. Add orange juice to the sauce. Orange juice doesn’t just make the dish tastier, it also makes it easier to mix the sauce with the noodles.

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How to Make Jjol-myeon (Two Servings)
Main Ingredients: 200g jjol-myeon, 40g cucumber, 20g sesame leaf, 10g lettuce, 5g cabbage, 40g carrot, 100g bean sprouts, an egg.
Sauce Ingredients: 30g red pepper paste, 15g red pepper powder, 13g sugar, 4g garlic, 15ml sesame oil, 30ml vinegar, 30ml orange juice, 4g ground sesame mixed with salt.

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1. Put all the sauce ingredients into a bowl. Let the mixture mature while you are performing other steps.

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2. Boil an egg.

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3. Wash the vegetables.

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4. Roll up sesame leaves and lettuce. Slice the roll. Slice carrots, cabbage, and cucumber into thin pieces about 4cm long.

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5. Blanch bean sprouts in boiling water.

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6. Boil jjol-myeon and put it in cold water.

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7. Drain the noodles through a colander.

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8. Put bean sprouts, sesame leaves, and lettuce on a plate. Then lay the jjol-myeon on top of that. Top with the rest of the vegetables. Pour the sauce and place the egg. The dish is ready.

Park Sung Eun  parkse@agrinet.co.kr

<저작권자 © AgraFood, 무단 전재 및 재배포 금지>

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