Making Jjolmyeon with glass noodles (sweet and sour spicy noodle
I made jjolmyeon, one of the representatives of the snack, because the combination of the sweet and sour sauce and the crunchiness of the vegetables is good. Jjolmyeon has to be eaten within the expiration date, and it's also a hardship because it sells a lot, but it's a jjolmyeon made by boiling glass noodles instead. It's delicious to make glass noodles with soft and chewy texture.
2 serving
Within 30 minutes
딸기망고chsiiii
Ingredients
  • Cellophane noodles
    160g
  • Lettuce
    4piece
  • Sesame leaf
    4piece
  • Cabbage
    2piece
  • Carrot
    1/2ea
  • Cucumber
    1/2ea
  • Paprika
    1/2ea
  • red pepper paste
    2TS
  • Ketchup
    1TS
  • Vinegar
    3TS
  • Sugar
    2TS
  • Sesame
    1TS
Cooking Steps
STEP 1/6
Material preparation
- Soak the glass noodles in water the day before.
- It can shorten the cooking time.
STEP 2/6
- Mix all the ingredients for the sauce
Tip. Add sugar for sweetness and vinegar for sour taste.
- Shredding all vegetables
STEP 3/6
It's good to soak me before I go to sleep.
STEP 4/6
- boiling glass noodles in boiling water
- rinsing in cold water
STEP 5/6
- After shaking off the water, add a tablespoon of sesame oil and mix it
Tip. If you mix it with sesame oil, it doesn't get soggy and doesn't stick to each other, so instead of putting it in the sauce, put it in the noodles and mix it.
STEP 6/6
If you put it nicely in a bowl, the jjolmyeon made with glass noodles is complete!
1. Please prepare the vegetables according to your preference. 2. If the sauce is mixed and the sour taste is strong, please add sugar. 3. You know you're preparing boiled eggs, right?? ^^ 4. Add the sauce while tasting it. 5. If you prepare fried dumplings instead of noodles, they become bibim dumplings.
Cooking review
5.00
score
  • 324*****
    score
    My wife likes it I really enjoyed the meal.
    2020-04-12 21:59
  • 866*****
    score
    My foreign husband also eats deliciously!! It's really goodI already made it four times
    2019-04-13 02:21
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