This one was found at HMart. So let’s delve into jjolmyeon – here’s Wikipedia’s info –
Jjolmyeon (쫄면) is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish bibim-jjolmyeon (비빔쫄면) made with the noodles and vegetables.[1] Jjolmyeon can add many vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu (mixed noodles).
The chewy texture of jjolmyeon noodles owes to its manufacturing process in which the dough is heated to 130-150 degrees Celsius and extruded by a machine under high pressure, in a manner similar to rice cake production.[2]
Basically, a cold one – usually best for summer but will work anytime.
Nongshim Baehongdong Jjoljjolmyeon – South Korea
Finished (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodle for 4 1/2 minutes. rinse thoroughly with cold water. Add in liquid base. Garnish with second sachet’s contents. Finally, stir and enjoy!
The noodle block.
A sachet of liquid base.
A sachet of garnish.
Finished (click to enlarge). Added egg, crushed red pepper, narutomaki, and scallion. Noodle impart a nice chew; cold noodles have a bit more of this. The flavor is excellent – going from sweet to spicy, and the fruit flavor is in there as well – definitely apple notes. It’s also got a nice little crunchy garnish which is welcome and apt. Absolutely tasty stuff. 5.0 out of 5.0 stars. EAN bar code 8801043067430.
Amazon – Nongshim Soon – like a cleaner version of Shin
Watch me cook on Instant Noodle Recipe Time!
