Jjolmyun is a Korean noodle dish, however it's somewhat unique in relation to the common one. Jjolmyun is a searing and chewy noodle recipe that has no liquid in it. Korea has acclimated to this chewy surface and now, Jjolmyun is seen as one of Korea's happy dishes. Here is the methods by which to make this delightful dish.
The trimmings you should make jjolmyun are: a pack of chewy noodles(it will say chewy noodles on the packaging), an egg, cucumber, korean stew stick, rice vinegar, sugar, garlic, toasted sesame seeds, and sesame oil.
First you should set up your trimmings. Warmth up the egg, strip it, and keep it aggregate. Julienne the cucumber (about an unobtrusive bundle for each serving) and leave it aside.
We will in like manner need to make our sauce for the jjolmyun. The sauce is called chogochujang. It's a stew pepper stick sauce with a bit of acridity from the vinegar. Basically join as one the korean bean stew stick, rice vinegar, sugar, garlic, and sesame oil to make your sauce.
Now, get a pot stacked up with water and put it on high. At that point, put in your chewy noodles and cook those. At the point when the noodles are done, strain out all the water, and flush the noodles in two or on various occasions to discard the exhausting flavor. At whatever point you're done with that, put it in a medium-huge size bowl.
Next, add the chogochujang sauce straightforwardly on top. Furthermore, add the julienned cucumbers and the egg. As of now, all that is left to do is to benefit as much as possible from your delightful jjolmyun! Tell your colleagues the best way to make this scrumptious and direct dish.
Source by Brad P