Lunch · 20 min · korean

Jjolmyeon

Weeknight-friendly Korean cooking: Jjolmyeon comes together in 20 minutes with jjolmyeon noodles, gochujang, and not much else.

Ingredients

• 8 oz dry Jjolmyeon noodles
• 2 tbsp Gochujang
• 1 tbsp Gochugaru
• 1 tbsp Sugar
• 2 tbsp Rice vinegar
• 1 cup Green cabbage
• 1 cup Bean sprouts
• 2 Eggs
• 1 tsp Sesame oil

Steps

1. Whisk the gochujang, gochugaru, sugar, vinegar, and sesame oil into a sauce; let it sit while you prep — the flavors meld as it rests.
2. Boil the noodles 4-5 minutes until chewy-tender, then rinse under cold water, rubbing gently to wash off excess starch.
3. Toss the noodles with the cabbage and bean sprouts, then pour over the sauce and toss hard until everything is slicked red.
4. Taste and fine-tune: a splash more vinegar for brightness, a spoon of sugar if the heat runs too sharp — jjolmyeon should make you reach for the next bite.
5. Top with halved eggs and serve immediately; jjolmyeon's springy chew waits for no one.

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