Here’s a variety that’s perfect for the summer month – this one’s served cold. Here’s a little something from Wikiward on this one –
Jjolmyeon (쫄면) is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish bibim-jjolmyeon (비빔쫄면) made with the noodles and vegetables. Jjolmyeon can add many vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu (mixed noodles).
The chewy texture of jjolmyeon noodles owes to its manufacturing process in which the dough is heated to 130-150 degrees celsius and extruded by a machine under high pressure, in a manner similar to rice cake production.
So, this one’s got chewy noodles. Jinjja means very – so ‘very chewy noodles.’ Let’s check it out!
Ottogi Jinjja Jjolmyeon – South Korea
Detail of the packaging (click to enlarge). Unsure whether this one contains meat – check for yourself. To prepare, boil noodles and vegetables sachet in 550ml water for 3 minutes. Drain and rinse with cold water. Add in sauce sachet. Finally, stir and enjoy!
The noodle block.
A wet sachet of sauce.
A sachet of vegetables.
Finished (click to enlarge). Added egg, tomato, cucumber, ham, sesame seed, and spring onion. Noodles are a tad chewier than usual but I’m not going to go so far as to call them ‘very chewy.’ Nonetheless, this noodle paired with the sweet and spicy sauce worked well in this cold dish setting. Refreshing and tasty. 3.75 out of 5.0 stars. EAN bar code 8801045524221.
Watch me cook on Instant Noodle Recipe Time!