Open Access Articles- Top Results for 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
16x16px Cookbook:Jjolmyeon  16x16px 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).


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]


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


  1. ^ Template:Ko Jjolmyeon at Doosan Encyclopedia
  2. ^ Template:Ko Jjolmyeon, Seoul News, 2006-05-12.
  3. ^ Noodles, Life in Korea
  4. ^ Template:Ko Incheon World Festival, Donga Ilbo, 2009-04-06.
  5. ^ Template:Ko Jjolmyeon, Hankyung News, 2008-09-09.

External links