Modu Recipes

Solo Cooking God's Gimbap-style Dumpling Jjolmyeon

A super simple dish where you roll crisp pan-fried dumplings with crunchy, tangy-sweet cabbage jjolmyeon for a quick and satisfying bimbing-dumpling style meal.

🙋 Recommended for

  • ⭐ Those who love the combination of tangy-sweet flavors with crispy dumplings
  • ⭐ People who want to make store-bought jjolmyeon tastier and more filling using ingredients at home

Ingredients needed 🛒1 servings

  • as much frozen dumplings as needed
  • 1 pack of instant jjolmyeon
  • small amount of cabbage
  • 0.5 tablespoon toasted sesame oil
  • a little bit of black sesame seeds
  • generous amount of cooking oil

Recipe 🍳

  1. Heat a pan and add generous amount of cooking oil. Place frozen dumplings in the pan and fry them on both sides until golden brown and crispy.
  2. Boil the jjolmyeon in water according to package instructions, then rinse under cold water to remove starch and squeeze out excess moisture.
  3. Slice the cabbage as thinly and short as possible to maintain texture and ensure it blends well with the noodles.
  4. Mix the cooked jjolmyeon with the included liquid seasoning, 0.5 tablespoon of toasted sesame oil, and the prepared cabbage slices until evenly combined.
  5. Serve the tangy-sweet cabbage jjolmyeon and pre-fried crispy dumplings together in a bowl, then sprinkle with black sesame seeds to finish.
  1. Pan-fry frozen dumplings in oil over medium heat until golden and crispy on both sides.
  2. Cook the jjolmyeon, rinse under cold water, then mix with cabbage, liquid seasoning, and sesame oil.
  3. Arrange the fried dumplings and jjolmyeon in a bowl and finish with a sprinkle of black sesame seeds.

Cooking tips 💡

  • When frying dumplings, use medium-low heat instead of high heat to ensure they cook through completely without burning on the outside.
  • Slice the cabbage very finely so it doesn’t overpower the noodles and blends evenly, enhancing both chewiness and crunch.

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