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

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