Before cooking, separate the jjolmyeon noodles strand by strand by hand.
Add the prepared jjolmyeon noodles to boiling water and cook for about 3 minutes.
Once the water becomes cloudy and the noodles sticky, drain them, rinse thoroughly under cold water, and drain completely.
Cut the chives for toppings into 2cm lengths, and tear or chop the leftover holiday chicken into bite-sized pieces.
In a bowl, combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 2 tbsp water, mixing well to create the sauce.
Add the chopped chives and chicken to the prepared sauce and lightly toss.
Add 1 tsp vinegar for a tangy flavor and mix together.
Add the cooked jjolmyeon noodles to the bowl and mix evenly so the sauce coats the noodles, then serve in a bowl to complete the dish.
Boil jjolmyeon for 3 minutes, rinse in cold water, and drain.
Chop chives and leftover meat into bite-sized pieces.
Mix soy sauce, oyster sauce, sesame oil, water, and vinegar, then toss with noodles and toppings.
Cooking tips 💡
It's important to separate the jjolmyeon noodles before boiling so they don't clump and cook evenly and quickly.
Instead of leftover holiday chicken, it's great to repurpose various leftover foods from the refrigerator, such as sliced meat, jeon, or seasoned vegetables.
The amount of vinegar can be adjusted to your preference, but adding about 1 teaspoon will make the taste much fresher and cleaner.
Recommended for 🙋
⭐Those who are worried about how to use up leftover food after the holidays.
⭐Those who don't want to spend a long time cooking and want to have a meal ready in 5 minutes.
⭐Those who prefer unique noodle dishes that are savory and tangy, but not spicy.
Ttukdak Hyung's Soy Sauce Cold Noodles
A spicy soy sauce dressing tossed with angel hair pasta and chili peppers for a refreshing, tangy cold noodle dish