Jjolmyeon is a popular menu item found in Korean snack bars (분식집 : Bunsikjips).
It’s somewhat of a mystery why, but it tends to be particularly favored by women.
Jjolmyeon features thick, exceptionally chewy noodles tossed in a gochujang-based sauce, along with vegetables like lettuce, cabbage, and cucumbers.
It typically includes half a hard-boiled egg.
The fundamental flavors are the spicy, tangy, and sweet notes from the sauce, rounded out by the nutty aroma of Chamgireum(sesame oil).
The texture is dominated by the noodles’ bounciness and the vegetables’ crispness.
While it’s a simple dish with few ingredients, achieving the perfect flavor is surprisingly challenging.
Firstly, the thick noodles can become overly chewy if not cooked correctly.
They should have a springy, firm texture that complements the sauce. On their own, the noodles are quite bland.
The sauce, which largely determines the taste of Jjolmyeon, often reflects a restaurant’s unique expertise.
This is why, despite the abundance of Bunsikjips, only a few are recognized as Jjolmyeon masters.
Jjolmyeon is rarely ordered solo.
It’s best enjoyed with other Bunsik items like Gimbap or tteokbokki.
Being a cold dish, its popularity soars as the weather gets warmer.
If you enjoy Korean snacks like tteokbokki, sundae, and Gimbap, Jjolmyeon is a must-try.
