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43 recipes found.

A tangy and savory bibim jjolmyeon made in 5 minutes using leftover holiday chicken and vegetables with soy sauce and oyster sauce.

An ultra-simple sundae bokkeum made by steaming ingredients with water and steam using store-bought sundae and tteokbokki sauce, then stir-frying quickly.

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.

A jjolmyeon that recreates the sweet, tangy, and savory nostalgic taste of school-day snack bars, enhanced with tonkatsu sauce and maesil extract.

A refreshing mul-jjolmyeon with a sweet and tangy broth made by mixing store-bought naengmyeon broth and chogochujang (vinegar-gochujang), topped with crunchy soybean sprouts and chewy noodles.

A specialty noodle dish where thick, chewy kalguksu noodles are mixed with tender whelks and crunchy green onion strips in a spicy sauce, instead of the usual thin somyeon noodles.

A quick 5-minute jjol udon made with a refreshing broth using dried anchovy soy sauce and chicken stock, gently simmered with fish cake and bean sprouts.

An easy stir-fried snack featuring store-bought boneless chicken feet, crisp soybean sprouts, chewy jjolmyeon noodles, and savory cheese for a hearty treat.

A fusion jjolmyeon finished with sesame oil, stir-fried with golden garlic and scallion-infused oil

A summer specialty mul jjolmyeon topped with refreshing icy naengmyeon broth, a sweet-and-sour homemade fruit sauce, and plenty of savory fresh hanwoo yukhoe.

A fridge-cleanout jjolbokki made by stir-frying pork and green onion, then simmering with sauce, fish cake, glass noodles, and chewy noodles until the liquid reduces.

A chewy jjolmyeon noodle dish boiled with potato and egg in a spicy broth, perfect for a winter late-night snack.