Jjolmyeon

Sweet Heat Noodle Salad 쫄면

 Jjolmyeon

Yield: 4 Servings

Snacks & Starters Vegan

Sweet Heat Noodle Salad 쫄면

Stella Pak is the creative brain behind Noona Noodles, one of our favorite Korean noodle shops in New York City. Pak, a former magazine beauty editor (one of the cool ones), launched Noona (translation: “big sister”) in the busy Food Gallery 32 food court in the heart of Manhattan’s Koreatown in 2018, and she hasn’t looked back. Working with her mother, Byung-Sul Kim, Pak is helping pioneer the next generation of NYC’s Koreatown. While the noodles sold at Noona are versions of the classics like sujebi (dough flakes), jjamppong (wheat noodles in seafood broth), and ramyun, they are presented with an eye for bold flavors, possible internet viral takeoff in their naming (check the Frat Boy Ramen), and full deliciousness. We’ve taken many hard-core Korean food fans to Noona, and they’ve been blown away by Pak’s menu of noodles.

When we started talking to Pak about a recipe, we were taken back to her now-closed Hi Noona restaurant in the East Village. Walking in, you were greeted by a lineup of Korean wellness drinks and salads. We were instantly like, “Whoa, here’s the Korean Sweetgreen we’ve always hoped for.” Crisp salads with toasted rice, vegan mushroom bowls with kim, and smoothies made with the homeopathic multigrain powder misugaru. One of her items from that menu remains stuck in our heads. Jjolmyeon (chewy noodles) is as much a salad as a noodle dish, with crunchy julienned vegetables and hard-boiled eggs sitting on top of chilled wheat noodles. The “sweet heat” in the name is a tip to the sauce, which includes a full-bodied puree of pineapple followed by the heat from chile. If you cannot find jjolmyeon, substitute buckwheat noodles.

  • 1 pound dried jjolmyeon noodles
  • 1 cup soybean sprouts
  • Kosher salt
  • Sesame oil, for drizzling
  • ½ cup peeled, julienned carrots
  • ½ seedless cucumber, julienned
  • 1 cup shredded purple or green cabbage
  • 2 hard-boiled eggs, peeled and halved lengthwise
  • Sesame seeds, for garnish

Dressing

  • 1 tablespoon gochugaru
  • 1 tablespoon gochujang
  • 1 tablespoon honey
  • 1½ teaspoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1½ teaspoons sesame seeds
  • ¼ cup cubed, canned or fresh pineapple (drained if canned)
  • 1 garlic clove, minced

Noodles Soybean Sprouts Kosher Salt Sesame Oil Carrots Cucumber Cabbage Egg Sesame Seeds Gochugaru Gochujang Honey Soy Sauce Rice Vinegar Pineapple garlic

  1. Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package instructions. Make sure to stir frequently so they do not stick together. The noodles should be desirably chewy. Using tongs, lift the noodles out of the pot and drop them into a colander, then rinse under cold running water and set aside, keeping the boiling water on the stove.
  2. Add the bean sprouts to the boiling water and blanch for 2 minutes. Drain and rinse under cold running water. Dry well and season with salt and a drizzle of oil. Set aside to bring to room temperature.
  3. Make the dressing: In a food processor, combine all the ingredients and process until well mixed. The pineapple can remain a little chunky, which gives the noodles bursts of brightness. The dressing can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
  4. To assemble, divide the cold noodles among four bowls. Top with the bean sprouts, carrots, cucumber, and cabbage. Top each bowl with a dollop of dressing (at least 1 tablespoon and more if desired). Place a hard-boiled egg half at the center of each bowl and drizzle with oil. Garnish with sesame seeds and serve.