Jjolmyeon
|
A bowl of jjolmyeon | |
| Type | Korean noodles |
|---|---|
| Place of origin | Korea |
| Region or state | Incheon |
| Main ingredients | Noodles (wheat flour, starch), sauce (gochujang, vinegar, sugar (optional), garlic), vegetables |
 Cookbook: Jjolmyeon  Media: Jjolmyeon | |
| 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.[1] 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".[2]
History
Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurant).[3] 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.[4][5]
See also
References
External links
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Wikimedia Commons has media related to Jjolmyeon. |
- Jjolymyeon recipe
- (Korean) Jjolmyeon recipe at Naver Kitchen