- Jjol-myun Noodles - Korean rice noodles
- carrot - julienned
- cabbage - chopped thin
- kongnamool - 1 cup
- oh-eeh (cucumber) - sliced thin (didn't have it today)
- purple cabbage - chopped thin (didn't have it today)
- sauce: 4 TB red pepper paste, 3/4 TB red pepper powder, 2 TB sugar, 3.5 TB vinegar, 1.5 TB rice wine, 2 TB 7-up (or sprite), 2 TB minced Asian pear, 1 TB minced garlic, 1/2 TB sesame oil, 1.5 TB sesame seeds
I had some jjol-myun noodles left over from the bool-nak jungol last month, so I thought I would use it all up.
First, ready your vegetables. If you don't have a mandolin, just try and slice everything up as thin as possible.
Wash and clean some bean sprouts and then let it boil (covered) for about 5-7 minutes. You don't want to be overdone, so keep an eye on it.
Boil your noodles for about 10-12 minutes until it's done and then rinse under cold water and set aside to drain.
Make your sauce using the following: 4 TB red pepper paste, 3/4 TB red pepper powder, 2 TB sugar, 3.5 TB vinegar, 1.5 TB rice wine, 2 TB 7-up (or sprite), 2 TB minced Asian pear, 1 TB minced garlic, 1/2 TB sesame oil, and 1.5 TB sesame seeds.
Plate your noodles first and place your vegetables like so (I'm missing the cucumber and purple cabbage). Then add as much sauce as you like (I used about 3TB).
You can add a boiled egg on top and you're read to serve!
Spicy, yummy goodness! If you have some ice in the freezer, add a couple of pieces to make it even cooler.
You can store any remaining sauce mixture for weeks and make instant jjol-myun again! Enjoy~ =)