Jjolmyeon

Jjolmyeon

A bowl of jjolmyeon
Origin
Place of origin	Korea
Region or state	Incheon
Details
Type	Korean noodles
Main ingredient(s)	Noodles (wheat flour, starch), sauce (gochujang, vinegar, sugar (optional), garlic), vegetables

Jjolmyeon
Hangul	쫄면
Hanja	쫄麵
Revised Romanization	jjol myeon
McCune–Reischauer	tchol myŏn

Jjolmyeon refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu (mixed noodles).

Etymology

The first syllable of the name comes from the adverb jjolgit-jjolgit (쫄깃쫄깃) in pure Korean language which means "chewy", while myeon is a hanja word meaning "noodles". Thus, the name literally means "chewy noodles".

History

Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurant). It is a representative dish of Incheon, where jjolmeyon originated in the early 1970s by a mistake made while making naengmyeon. Noodles larger than regular naengmyeon noodles were made at a factory and instead of being thrown out, were given away to a nearby bunsikjeom. The owner mixed the noodles with gochujang sauce and jjolmyeon was born.

See also

• Korean noodles

External links

• Jjolymyeon recipe
• (Korean) Jjolmyeon recipe at Naver Kitchen