Chewy Jjolmyeon Pad Thai: A Fusion of Korean and Southeast Asian Flavors
Jjolmyeon Pad Thai: An Exotic Noodle Dish from Southeast Asia
Experience a delightful fusion of textures and flavors with this Jjolmyeon Pad Thai. The satisfying chewiness of Korean Jjolmyeon noodles meets the vibrant, sweet, and sour notes of classic Pad Thai sauce, creating a truly mouthwatering Southeast Asian culinary adventure right in your kitchen.
Main Ingredients- Jjolmyeon noodles 180g
- Pork loin or shoulder 100g
- Eggs 3
- Bok choy 3 heads
- Cucumber 1/5 of a medium cucumber
- Cocktail shrimp 10
- Cherry tomatoes 5
- Dried cranberries 1 Tbsp
Sauce & Seasoning- Pad Thai sauce 10 Tbsp
- Cashews 5 Tbsp
- Mihyang (or cooking wine) 1 Tbsp (for marinating pork)
- Cooking oil (for frying)
- Pad Thai sauce 10 Tbsp
- Cashews 5 Tbsp
- Mihyang (or cooking wine) 1 Tbsp (for marinating pork)
- Cooking oil (for frying)
Cooking Instructions
Step 1
Begin by preparing the Jjolmyeon noodles. Bring a pot of water to a rolling boil and add the Jjolmyeon noodles. Cook for about 2 minutes, then immediately drain and rinse them under cold running water to remove excess starch and prevent sticking. This step ensures a perfectly chewy texture. For the pork, thinly slice it and marinate with 1 tablespoon of Mihyang (or cooking wine) to tenderize and add flavor. Set aside. Next, lightly crush the cashews using a mortar and pestle or the back of a heavy pan. Aim for a coarse, crumbly texture rather than a fine powder, so you get a nice bite.
Step 2
Heat a wok or large frying pan over medium heat with a generous drizzle of cooking oil. Crack the eggs into the hot pan. Once the bottom begins to set, gently scramble them with chopsticks or a spatula until just cooked through, creating soft scrambled eggs. Prepare the bok choy by washing it thoroughly. Trim the ends and cut each head into quarters lengthwise. If the leaves are very long, you can cut them in half crosswise for easier eating. For the cucumber, slice 1/5 of a medium cucumber thinly on an angle (bias cut).
Step 3
Rinse the thawed cocktail shrimp under cold water and pat them dry. Now, it’s time to stir-fry. Add a little more cooking oil to the wok if needed and heat over medium-high heat. Add the marinated pork and stir-fry until it’s no longer pink. Next, add the prepared bok choy and shrimp to the wok. Stir-fry for about a minute until the shrimp turn pink and the bok choy begins to soften slightly. Pour the Pad Thai sauce (10 Tbsp) around the edges of the wok, then toss everything together to ensure all ingredients are evenly coated with the sauce.
Step 4
Continue to stir-fry until the bok choy stems are tender-crisp. You want them to be cooked through but still retain a slight crunch. Add the drained Jjolmyeon noodles to the wok. Gently separate the noodles and toss them with the sauce and other ingredients, ensuring each strand is well-coated. Break the cooked scrambled eggs into bite-sized pieces and add them to the wok. Finally, add the sliced cucumber and toss briefly to combine. The cucumber adds a refreshing crunch and bright flavor.
Step 5
Transfer the Jjolmyeon Pad Thai to serving plates. Garnish generously with halved cherry tomatoes for a burst of freshness and sweetness. Sprinkle the dried cranberries over the top for a delightful chewiness and tartness. Finally, scatter the crushed cashews over the dish to add a rich, nutty flavor and satisfying crunch. Enjoy your delicious and unique Jjolmyeon Pad Thai!
