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ChilKab Chewing Noodle (Saaljjolmyun) 600g

Regular price £6.50

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Chewing Noodle 600g.  

Chewing Noodles.

Jjolmyeon is a cold noodle dish of chewy noodles in a sweet and tangy gochujang sauce. The word “jjolmyeon” actually means chewy noodles, but it also refers to the dish made with them.

 

Ingredients:

Noodle: Rice flour, wheat flour, soybean, salt

Sauce: Red pepper powder, garlic, ginger, onion, malt syrup, soy sauce, vinegar, sesameoil, sesame seed, soybean oil, sugar, salt, fructose, flavour enhancer(E621).

Nutrition:       

Typical Value Per 100g
Energy 592KJ / 141kcal
Fat 0g 
Of which Saturates 0.8g
Carbohydrate 28.5g
Of which Sugars 0g
Fibre 0g 
Protein 5.01g 
Salt 0.1g 

Allergen:

See ingredients in bold.

Features: 

Korean jjolmyeon are chewy wheat noodles served chilled in a spicy, sweet and sour sauce with vegetables. The word “jjolymyeon” literally translates to “chewy noodles” and refers to both the kind of noodles and this recipe. When you cook jjolymyeon they should be elastic and soft, but not tough or hard.

The Noodles are made from wheat flour and starch, and they are slightly thick, chewy, and bouncy.

Usage:

Ideal as a side dish, salad and soup. 

Preparation:

Boil 6 cups water in a large pot or a deep pan and bring it to boil over medium flame. When it comes to rolling boil, add dried noodles, 1/2 tablespoon oil and 1/2 teaspoon salt. Boil until noodles are soft, it will take around 4-5 minutes. Stir occasionally in between.

Note: See Instructions on packaging.

Recipe:

Spicy Chewing Noodle

Ingredients:

Noodles and Vegetables

14 ounces jjolmyeon 쫄면 (refrigerated or frozen    
6 ounces kongnamul 콩나물(soybean sprouts). 
3 ounces green cabbage  
1 ounce of red cabbage optional  
1/2 carrot  
1/2 small cucumbeR   
1 hard boiled egg

Sauce

1 tablespoon gochugaru 고추가루, (preferably finely ground)  
2 tablespoons gochujang
1 tablespoon cornsyrup oligodang, 올리고당  
1 tablespoon sugar  
2 tablespoons vinegar  
1 tablespoon soy sauce 
2 tablespoons pineapple juice or maesilcheong, 매실청, apple juice, or lemon soft drink  
1 teaspoon minced garlic  
1 tablespoon sesame seeds preferably finely ground  
pinch salt  
1 tablespoon sesame oil

1. Combine all the sauce ingredients in a small bowl, and mix well.  
2  Bring 2 cups of water to a boil, and add the soybean sprouts. Close the lid, and cook for 3 to 4 minutes. Quickly transfer the sprouts to a bowl of cold water to cool, saving the cooking liquid, which can be used as a soup. (See note.) Drain the sprouts.  
3. Thinly slice the cabbages, and cut the carrot and cucumber into matchsticks.  
4.  Bring a medium pot of water to a boil. Cook the noodles according to the package instructions (usually about 5 minutes). Drain quickly and rinse in icy cold water until the noodles are very cold. Make two one-serving size mounds. Place the mounds in a colander to drain.  
3.  Place the noodles in the middle of a serving bowl and nicely arrange the cold vegetables over the noodles. The sauce can be served on top or separately. You can also mix the noodles and vegetables with the sauce before serving. Place a half of the boiled egg on top to serve.

Notes

You can make a soup with the liquid used to cook soybean sprouts. Drop some cooked soybean sprouts in, and season with salt and pepper. Add some chopped scallion. The mild soup will be great with this spicy noodles.

Storage:

Store in a cool, dry place.  
For Best Before End: See packaging.

Packaging:

Packet

Weight:

600g

Country of Origin:

South Korea




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