 A bowl of boiledjjolmyeon | |
| Type | Korean noodles |
|---|---|
| Place of origin | Korea |
| Region or state | Incheon |
| Serving temperature | cold |
| Main ingredients | Noodles (wheat flour,corn starch),sauce (gochujang,vinegar, sugar (optional),garlic), vegetables |
| Korean name | |
| Hangul | 쫄면 |
| Hanja | 쫄麵 |
| RR | jjolmyeon |
| MR | tcholmyŏn |
Jjolmyeon (Korean: 쫄면) is either a type ofKorean noodle with a very chewy texture made fromwheat flour andstarch, or a cold and spicy dishbibim-jjolmyeon (비빔쫄면) made with the noodles and vegetables.[1]Jjolmyeon can add many vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination ofgochujang (chili pepper paste), vinegar, sugar, and mincedgarlic. It is also a type ofbibim guksu (mixed noodles).
The chewy texture ofjjolmyeon noodles owes to its manufacturing process in which the dough is heated to 130-150 degrees Celsius and extruded by a machine under high pressure, in a manner similar to rice cake production.[2]
The first syllable of the name comes from the sound symbolismjjolgit-jjolgit (쫄깃쫄깃) in Korean, which means "chewy", whilemyeon is a Hanja word meaning "noodles". Thus, the name literally means "chewy noodles".[3]
Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people atbunsikjeom (Korean snack restaurants).[4] It is a representative dish ofIncheon, wherejjolmyeon originated in the early 1970s by a mistake made while makingnaengmyeon. Noodles larger than regularnaengmyeon noodles were made at a factory and instead of being thrown out, were given away to a nearbybunsikjeom. The owner mixed the noodles withgochujang sauce andjjolmyeon was born.[5][6]
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