Mastering the Art of Plant-Based Cooking by Joe Yonan

Author:Joe Yonan [Yonan, Joe]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2024-09-03T00:00:00+00:00

Cold Chewy Korean Noodles

Makes 4 servings

Time: Weekday

Storage: Not recommended for the finished dish, but the sauce can be refrigerated for up to 1 week or frozen for up to 3 months before using in this dish.

Jjolmyeon literally translates from Korean as “chewy noodles,” a reference to the slight bite that provides for an altogether unique mouthfeel in this dish. This recipe originated in Incheon—a popular destination for expats—in the 1970s, when a restaurant wanted to find something to do with a batch of naengmyeon noodles (typically as skinny as angel hair pasta) that were mistakenly made too large by the factory. A new noodle and dish were born! While these can be served with broth or any kind of sauce, this version is the most popular way to eat jjolmyeon—with a spicy sauce made of gochujang. Crunchy vegetables enhance texture and round out the refreshing flavors of this cold noodle dish. Look for the noodles in the freezer section of well-stocked Asian supermarkets.

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