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27 recipes found.

A classic bibim jjolmyeon mixed with a sweet and tangy sauce made from the golden ratio of gochujang, vinegar, and sugar

Sillim-dong style white sundae stir-fry with sundae, jjolmyeon, and vegetables pan-fried in oil until fragrant, served with a special perilla seed chogochujang dipping sauce

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

A warm noodle dish featuring chewy jjolmyeon noodles and savory fish cakes in a rich, refreshing anchovy broth

Gyeongju-style warm jjolmyeon featuring chewy noodles, egg, fried tofu, and a seasoning paste in a deep broth made with anchovy and radish stock