Making JjolMyeon (쫄면)
It is now a little more than two weeks after the surgery and the restrictions on solid food is finally lifted. A little celebration is in order, and in my world the word celebration is synonymous with the word noodles; preferably those that are MSG-laden. But since my doctor made me promise not to eat any more of them (seriously, he might as well made me sign some form of agreement), I settled with this Korean noodle dish laden with vegetables and flavored with a spicy, sweet and sour sauce using red pepper paste. Also, just to kill two birds with one stone, I hope this will answer the food wishes of the many who asked if I could post more vegetarian recipes. Although you really needn’t worry, my dietary restrictions regarding meat is good for another two months.
JJOL-MYEON (쫄면): (Serves 1-2)
[ 1 packet of Jjol myun (I used egg noodles) + toppings: (1/2 cup bean sprouts + 1/2 cup julienned cucumber + 1/2 cup julienned carrots + 1/2 cup julienned cabbage + 1/2 - 1 hard boiled egg) + sauce: (2-3 tablespoons gochujang (Korean red pepper paste) + 2 tablespoons gochugaru (Korean red pepper flakes) + 2 tablespoons vinegar + 1 tablespoon sugar + 1/2 teaspoon minced garlic + 2 tablespoons Sprite + 1 teaspoon toasted sesame seeds + 1/2 teaspoon sesame seed oil) ]
Julienne carrots, cucumber, and cabbage using a mandolin or a really sharp knife. Set aside.
Bring a pan of water to a boil and cook the beansprouts (covered) for 5 minutes. You don’t want to be overdone, so keep an eye on it. Drain and rinse. Set aside.
Cook jjolmyun noodles in boling water 8 minutes or until tender. Rinse with cold water and set aside to drain.
For the sauce, combine all ingredients listed above in a bowl.
Place the noodles in a bowl and add the toppings and sauce.
Mix thoroughly before digging in.