Cookbook:Jjolmyeon Noodle
| Jjolmyeon Noodle | |
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| 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
[edit | edit source]The 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
[edit | edit source]Where 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
[edit | edit source]Jjolmyeon 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
[edit | edit source]Other 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
[edit | edit source]References
[edit | edit source]- ↑ 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.