Cookbook:Jjolmyeon Noodle
| Jjolmyeon Noodle | |
|---|---|
 | |
| Category | Noodles |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Jjolmyeon (쫄면 – literally "chewy noodles")[1][2] are a variety of wheat-based Korean noodle.
Characteristics
editThe noodles are made with a mixture of wheat flour, wheat starch, and water.[1][2][3] This dough is heated and extruded to form the noodles,[2] and this process makes thick noodles with a very springy and chewy texture.[1][3]
Selection and storage
editWhere they are sold, the noodles are usually found in the refrigerator or frozen section.[1][2][3] They may be packaged alone or with a packet of spicy sauce[2][3]—the latter tends to be more expensive.[1] Store them as purchased.
Use
editJjolmyeon noodles are often mixed with a spicy sauce and vegetables to make the noodle dish of the same name.[1][2][3]
To cook jjolmyeon, separate the noodles from each other and cook them in plenty of boiling water, stirring occasionally. The frozen noodles will cook for a couple minutes longer than the refrigerated.[2] Avoid overcooking, which will make them mushy. Drain and rinse the noodles to remove excess starch.
Substitution
editOther noodles may be substituted in if you can't get your hands on jjolmyeon specifically.[3] However, they will not have the same properties.
Recipes
editReferences
edit- ↑ a b c d e f Hyosun (2017-09-04). "Jjolmyeon (Spicy Chewy Noodles)". Korean Bapsang. Retrieved 2024-12-11.
- ↑ a b c d e f g Oh, Daniel (2022-03-29). "Jjolmyeon Noodles – A Loaded Recipe, K-BBQ!". FutureDish. Retrieved 2024-12-11.
- ↑ a b c d e f Maangchi. "Jjolmyeon noodles - Maangchi's Korean cooking ingredients". Retrieved 2024-12-11.