Aha Bujang's chogochujang (vinegar-gochujang) Mul-jjolmyeon

• 1 serving jjolmyeon noodles
• 50g soybean sprouts
• 2 packets (680g) store-bought naengmyeon broth
• 40g chogochujang (vinegar-gochujang)
• a little cucumber
• a little naengmyeon radish
• a little sesame oil
• a little prepared mustard
• a little whole sesame seeds

Recipe 🍳

Cooking tips 💡

• When boiling the noodles, use a generous amount of water to prevent the jjolmyeon from becoming sticky and to keep them springy.
• For an even cooler experience, place the naengmyeon broth in the freezer briefly to form a thin layer of ice.
• Adjust the amount of chogochujang (vinegar-gochujang) to your taste, and adding a little prepared mustard enhances the savory depth.

Recommended for 🙋

• ⭐Those craving a cool, sweet and tangy noodle dish on a hot day.
• ⭐Those who want to quickly make restaurant-style mul-jjolmyeon using store-bought ingredients.