Shredded cabbage, julienned carrots, and blanched soybean sprouts are the usual ingredients for jjolmyeon besides cucumber and hard boiled eggs.
kawi-bawi-bo
Anything you would add to neangmyeon works well in jjolmyeon:
Thin beef slices
Hard boiled egg
Dash of wasabi oil or gyuhja
Julienned Korean pear
Sesame seeds
Gim flakes
vannarok
I don’t add a lot, usually just cucumbers, julienned carrot, shredded cabbage, maybe some perilla leaves (for that fragrant kick) or lettuce, topped off with a hard-boiled egg.
Sometimes I add it to gukmul-tteokbokki. That requires plenty of water (or broth) to prevent the noodles from sticking to the pan.
3 Comments
Shredded cabbage, julienned carrots, and blanched soybean sprouts are the usual ingredients for jjolmyeon besides cucumber and hard boiled eggs.
Anything you would add to neangmyeon works well in jjolmyeon:
Thin beef slices
Hard boiled egg
Dash of wasabi oil or gyuhja
Julienned Korean pear
Sesame seeds
Gim flakes
I don’t add a lot, usually just cucumbers, julienned carrot, shredded cabbage, maybe some perilla leaves (for that fragrant kick) or lettuce, topped off with a hard-boiled egg.
Sometimes I add it to gukmul-tteokbokki. That requires plenty of water (or broth) to prevent the noodles from sticking to the pan.