Tangy and Chewy Dotori Jjoljjeol Myeon with Refreshing Coleslaw
A Delightful Combination: Dotori Jjoljjeol Myeon with Crunchy Coleslaw
Elevate your experience of Nongshim’s new Dotori Jjoljjeol Myeon with this inspired recipe! We’re transforming the chewy noodles into a delightful dish by topping them with a vibrant, crunchy coleslaw. This adds a refreshing contrast and a burst of flavor that perfectly complements the unique texture of the acorn noodles. Perfect for a quick, satisfying meal or a unique side dish!
Ingredients- 1 pack Nongshim Dotori Jjoljjeol Myeon
- 5 leaves fresh cabbage
- 1/6 carrot
- 1/4 cucumber
- 1.5 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 0.5 tsp sugar
- 1 tsp salt (or to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
The star of today’s recipe is Nongshim’s brand-new Dotori Jjoljjeol Myeon! Its ‘newtro’ (new-retro) concept packaging and design evoke a charming sense of nostalgia.
Step 2
These chewy noodles are made with 5% acorn starch, giving them a uniquely springy and delightfully firm texture. You’ll notice a pleasant toasty flavor even when tasting the noodles alone.
Step 3
The dried vegetable packet is particularly interesting, featuring chunky pieces of vegetables and cute, acorn-shaped fish cakes that seem to smile at you! It adds a playful visual element.
Step 4
Cooking is incredibly simple. Bring water to a boil, add the noodles and the dried vegetable packet together, and cook for exactly 4 minutes and 30 seconds. Using a timer ensures perfect noodle texture.
Step 5
Immediately after cooking, rinse the noodles under cold running water to stop the cooking process and drain them thoroughly in a colander. The cute acorn fish cakes look even more appealing once drained!
Step 6
Now, simply add the included sauce packet to the prepared Dotori Jjoljjeol Myeon and mix well. The sauce is a delightful blend of spicy and sweet, enhanced with fruit and plum extracts for a rich umami flavor.
Step 7
Finely shred the cabbage, carrot, and cucumber for the coleslaw. The thinner the shreds, the better they will absorb the dressing and the crisper they will be.
Step 8
In a bowl, combine the shredded vegetables with 1 teaspoon of salt and toss gently. Let them sit for about 10 minutes to allow the vegetables to soften slightly and release some of their moisture, ensuring a tender-crisp texture.
Step 9
After salting, place the shredded vegetables onto a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. Removing the moisture is key to preventing a watery coleslaw.
Step 10
In the drained vegetables, add 1.5 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 0.5 teaspoon of sugar, and a pinch of pepper to your liking. Mix everything together until well combined to create your coleslaw. Finally, generously top the Dotori Jjoljjeol Myeon with this fresh coleslaw for a wonderfully refreshing and chewy meal!
