Main ingredients 🥩
jjolmyeon noodlesbean sproutsgochujanglight soy saucered pepper powdervinegarperilla leaves
Solo Cooking God's Bean Sprout Jjolmyeon
A refreshing and appetizing cold noodle dish featuring crisp bean sprouts and chewy jjolmyeon tossed in a tangy-sweet homemade gochujang sauce that stimulates the appetite.
🙋 Recommended for
- ⭐ Those looking for a spicy-sour, refreshing noodle dish to boost their appetite
- ⭐ People who want to quickly make a street-style cold jjolmyeon using minimal ingredients
Ingredients needed 🛒1 servings
- jjolmyeon noodles 1 serving
- bean sprouts 1 handful
- gochujang 1 tablespoon
- light soy sauce 2 tablespoons
- sugar 2 tablespoons
- red pepper powder 1 tablespoon
- vinegar 1 tablespoon
- sesame oil 1 tablespoon
- perilla leaves as needed
- toasted sesame seeds as needed
Recipe 🍳
- Place the jjolmyeon noodles into boiling water and start cooking. Total cooking time is about 5 minutes.
- When about half the cooking time has passed, add the prepared handful of bean sprouts to the pot and continue cooking together.
- Immediately remove the cooked jjolmyeon and bean sprouts, rinse thoroughly under cold water until all starchiness is gone, then drain well.
- In a bowl, combine gochujang 1 tablespoon, light soy sauce 2 tablespoons, sugar 2 tablespoons, red pepper powder 1 tablespoon, vinegar 1 tablespoon, and sesame oil 1 tablespoon. Mix well to make the dressing.
- Add the drained jjolmyeon and bean sprouts to the dressing and toss thoroughly, ensuring the sauce coats evenly without clumping.
- Transfer the finished jjolmyeon to a serving bowl and top with sliced perilla leaves and toasted sesame seeds.
- Cook the jjolmyeon, adding the bean sprouts halfway through, then rinse under cold water until clean.
- Mix gochujang, light soy sauce, sugar, red pepper powder, vinegar, and sesame oil to create the dressing.
- Toss the noodles and bean sprouts with the dressing, then garnish with perilla leaves and toasted sesame seeds.
Cooking tips 💡
- After boiling, rinse the jjolmyeon thoroughly under cold water to remove starch—this prevents stickiness and keeps the noodles chewy.
- Instead of perilla leaves, you can use leftover vegetables like cucumber or carrot from your fridge, thinly sliced for added freshness.
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