Janchi Jjolmyeon recipe - ingredients, nutrition and when to eat it
Janchi jjolmyeon features chewy jjolmyeon noodles in anchovy broth, topped with crumbled seaweed and sliced egg.
Janchi jjolmyeon features chewy jjolmyeon noodles in anchovy broth, topped with crumbled seaweed and sliced egg. It’s mild and savory rather than tangy, making it a good choice for lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Tips: For a clean-tasting broth, remove the kelp soon after the broth comes to a boil.
Tips: Rinse the jjolmyeon thoroughly in cold water after boiling to keep the noodles springy.
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Ingredients (1 serving)
- Boiled jjolmyeon (chewy wheat noodles) — 180 g
- Dried anchovies — 8 g
- Kelp — 3 g
- Water — 450 ml
- Egg — 0.5 pc
- Crumbled seaweed — 1 Tbsp
- Green onion — 10 g
- Soy sauce — 0.5 tsp
- Salt — 0.5 g
- Toasted sesame seeds — 1 tsp