Name: Cold Spicy Noodles with Vegetables and Soft-Boiled Eggs (Jjeol Myeon)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 cup (55 g) thinly sliced scallions; 1 cup (115 g) raw zucchini or cucumbers, cut into strips; 1 cup (30 g) perilla or shiso leaves, cut into thick ribbons; 3 tablespoons sesame oil; 2 tablespoons toasted sesame seeds; 2 teaspoons lemon juice; 2 tablespoons soy sauce; 2 tablespoons gochugaru; 2 tablespoons minced garlic; 1 tablespoon toasted black or white sesame seeds; 3 tablespoons packed brown sugar; 1 pound (455 g) jjol myeon noodles; 1 cup (90 g) mung bean or soybean sprouts (optional); 4 soft-boiled eggs (step 3), halved; ¼ cup (60 ml) gochujang; 1 tablespoon rice wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

Koreans appreciate texture as much as flavor in their food, and what makes this cold dish special is the chewy bite of the jjeol myeon noodles shown, which are made of wheat flour, cornstarch, and cooking wine. (Jjeol myeon basically means “chewy noodle.”) For Koreans, jjeol myeon is a quick, refreshing dinner on a hot summer’s day: The noodles are cooked just to tender, then tossed with a spicy sauce and raw vegetables for crunch and contrast. Tech