Chewy Jjolmyeon Noodles in Warm Broth: Jjol-udon
The Perfect Combo of Warm Broth and Chewy Jjolmyeon Noodles! How to Make Jjol-udon
I still remember the delicious Jjol-udon I had during my trip to Ulsan, so I decided to recreate it at home! This dish features a wonderful combination of chewy Jjolmyeon noodles and a warm, comforting udon broth. It’s a delightful meal that’s perfect for a chilly day.
Main Ingredients- Jjolmyeon noodles 2 servings (400g)
- Frozen fried tofu pouches (Inari) 10 pieces
- Green onions 2 handfuls
- Eggs 2
Cooking Instructions
Step 1
In a deep pot, add 1200ml of water and 1 soup stock pack. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes to extract a rich broth. This is the key to a flavorful Jjol-udon!
Step 2
While the broth is simmering, cut the 10 frozen fried tofu pouches into rectangular pieces suitable for eating. The chewy tofu will add a delightful texture to the broth.
Step 3
Pour hot water over the sliced fried tofu pouches. Let them sit for about 1 minute to remove excess oil, then drain them thoroughly in a colander. Press gently with a spoon to remove more water. This step ensures a clear and clean-tasting broth.
Step 4
Separate the Jjolmyeon noodles for 2 servings (400g) so they don’t stick together. Before boiling, soak them in cold water for about 5 minutes to make the noodles extra springy and chewy.
Step 5
Remove the soup stock pack from the broth. Add 1 Tbsp of minced garlic to infuse the clear broth with a pleasant aroma and depth of flavor. Stir well to combine.
Step 6
Add 2 Tbsp of anchovy extract (for umami) and 3 Tbsp of soy sauce to season the broth. It’s best to start with these amounts and adjust to your taste later.
Step 7
Finally, add 1 tsp of salt to complete the seasoning. Remember to taste as you go and adjust according to your preference!
Step 8
Crack 2 eggs into a bowl. Beat them gently, removing the chalazae (the white stringy bits), to create a smooth egg mixture. This will be added to the broth for a soft, custardy texture.
Step 9
Slowly pour the beaten egg mixture in a stream into the simmering broth. Avoid stirring immediately; let it cook gently to create delicate ribbons or clouds of egg.
Step 10
Finely chop about two handfuls of green onions and add them to the simmering broth. This adds a refreshing, slightly sweet flavor that complements the richness of the broth.
Step 11
Add the drained fried tofu pouches to the broth. They will soak up the flavorful liquid, becoming tender and delicious. Let everything simmer together for a bit longer to meld the flavors.
Step 12
In a separate pot, bring plenty of water to a rolling boil. Add the prepared Jjolmyeon noodles and cook for about 2-3 minutes. Be careful not to overcook them, as they can become mushy!
Step 13
Once the Jjolmyeon noodles are cooked, quickly rinse them under cold water to stop the cooking process and drain them thoroughly in a colander. This step is crucial for maintaining their signature chewy texture.
Step 14
Place the chewy, well-drained Jjolmyeon noodles into a deep serving bowl. Ladle the hot, flavorful Jjol-udon broth over the noodles. For a touch of color and mild spiciness, sprinkle about 1 tsp of gochugaru (Korean chili flakes) on top.
Step 15
Enjoy a warm and satisfying bowl of Jjol-udon, perfect for a cold winter day!
