Chilled Spicy Noodle Soup (Mul Jjolmyeon)
Refreshing and Delicious Cold Jjolmyeon Recipe
Introducing a refreshing Mul Jjolmyeon recipe, perfect for hot summer days! This is a unique way to enjoy jjolmyeon noodles, served cold like naengmyeon, making it a delightful appetizer that stimulates your appetite.
Main Ingredients- Jjolmyeon noodles 350g
- Anchovy-kelp broth 5 cups
- Leaves of well-fermented radish greens (chonggak kimchi) as needed
- Chonggak kimchi brine 5 Tbsp
- Cabbage a little
- Cucumber 1/3
- Minced green onion 1 Tbsp
- Boiled egg 1
Seasoning and Broth- Chonggak kimchi brine 5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Vinegar 5 Tbsp
- Onion syrup (or plum syrup/oligosaccharide) 2 Tbsp
- Salt about 1/2 Tbsp
- Anchovy-kelp broth 5 cups
- Chonggak kimchi brine 5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Vinegar 5 Tbsp
- Onion syrup (or plum syrup/oligosaccharide) 2 Tbsp
- Salt about 1/2 Tbsp
- Anchovy-kelp broth 5 cups
Cooking Instructions
Step 1
First, prepare 5 cups of anchovy-kelp broth, making sure it has a clean and refreshing taste without being fishy. To prevent bitterness, remove the kelp just before the broth boils.
Step 2
In the prepared 5 cups of anchovy-kelp broth, add 5 Tbsp of chonggak kimchi brine, 1 Tbsp gochugaru, 1 Tbsp gochujang, 5 Tbsp of tangy vinegar, 2 Tbsp of sweet onion syrup (or plum syrup or oligosaccharide), and about 1/2 Tbsp of salt for seasoning. Stir well until all ingredients are thoroughly combined. Chill this mixture in the freezer for about 2 hours. The colder the broth, the better the Mul Jjolmyeon will taste.
Step 3
Prepare the fresh vegetables to accompany the Mul Jjolmyeon. Thinly slice the cucumber. Halve the cherry tomatoes after removing their stems. Chop the tender leaves of the chonggak kimchi into bite-sized pieces. Prepare one boiled egg, cut in half. Mince about 1 Tbsp of green onion. Finely shred the cabbage, soak it in cold water for about 5 minutes to crisp it up, then drain it thoroughly in a colander.
Step 4
Bring a large pot of water to a rolling boil. Add the jjolmyeon noodles and cook for 3 to 4 minutes. It’s important not to overcook them, as they can become mushy. Immediately rinse the cooked noodles under cold running water to remove excess starch, then drain them well in a colander.
Step 5
Now it’s time to assemble the dish. Place a generous portion of the drained jjolmyeon noodles into a serving bowl. Top with the prepared chonggak kimchi, cucumber, cabbage, cherry tomatoes, and the halved boiled egg. Finally, pour the chilled Mul Jjolmyeon broth over everything. Your refreshing and delicious Mul Jjolmyeon is ready to be enjoyed! Garnish with minced green onion if desired.
