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") 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. This dough is heated and extruded to form the noodles, and this process makes thick noodles with a very springy and chewy texture.
Use
[edit | edit source]Jjolmyeon noodles tend to be sold either on their own or with accompanying condiments used to make the noodle dish of the same name. They are typically fresh, and it is best to store them in the freezer until use.
To cook jjolmyeon, separate the noodles from each other and cook them in plenty of boiling water, stirring occasionally. Avoid overcooking, which will make them mushy. Drain and rinse the noodles to remove excess starch.