How to make spicy, sour, and sweet whelk jjolmyeon
Since Dotty, who likes spicy flavor, comes, I often cook red flavor dishes. Today, I made whelk jjolmyeon, which soothes the spicy taste with sweet and sour taste. I made it by using the commercial Pulmuone Jjolmyeon as a summary and adding a little more to the commercial sauce. I'm tired, so I'm taking a simpler way. If you add more red pepper powder and vinegar to the commercial sauce, it will deepen the light taste, so it's good to supplement it a little according to your taste. Instead of boiled eggs, I added one left ~ Thanks to my child, it's delicious because I haven't eaten jjolmyeon in a long time. I think it's a menu that goes well with the crunchiness of vegetables and the freshness of sweet and sour.
2 serving
Within 15 minutes
Tina소울푸드
Ingredients
  • whelk
    1cup
  • canned whelk
    1spoon
  • Red pepper powder
    1spoon
  • Vinegar
    1spoon
  • lemon juice
    1/2spoon
  • Cucumber
    5cm
  • pepper
    1/5ea
  • Eggs
    1ea
Cooking Steps
STEP 1/8
Please trim and shred the vegetables. I use various vegetables in the refrigerator and my favorite vegetables. Cucumber, carrot, cabbage, bean sprouts, bell peppers, etc..
STEP 2/8
Jjolmyeon can prevent clumping when boiling by removing the strands before boiling. Otherwise, you have to put in the noodles and stir them carefully to separate them.
STEP 3/8
Boil the noodles in boiling water for about 5 minutes while stirring well.
STEP 4/8
Add 1/3 cup of cold water each when it boils over.
I just put it in twice and boil it.
STEP 5/8
Rinse the jjolmyeon several times in cold water and drain the starch.
STEP 6/8
Add ice to the last rinse and wash it gently to bring out the cool taste and chewy noodles.
STEP 7/8
Sift the drained noodles and whelks into a bowl and mix with commercial sauce, red pepper powder, vinegar and lemon juice. Take out the whelk, leave 1-2 spoons of soup, and put it in the sauce.
STEP 8/8
Place the noodles and whelks in a bowl and top with chopped vegetables and eggs.
- The noodles of the jjolmyeon should be separated in advance so that they don't clump together when boiling. - Remove the whelk and add 1-2 spoons of whelk soup to the sauce. - If you add more pepper powder and vinegar to the commercial jjolmyeon sauce, the taste becomes deeper.
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