Jjolmyeon and Pork Cutlet recipe - ingredients, nutrition and when to eat it
Jjolmyeon and pork cutlet pairs crispy fried pork cutlet with chewy noodles tossed in a tangy, spicy sauce.
Jjolmyeon and pork cutlet pairs crispy fried pork cutlet with chewy noodles tossed in a tangy, spicy sauce. The savory cutlet and springy, well-seasoned noodles make a filling lunch or dinner.
Street food · 30 minutes to cook
Tips: Rinse the cooked jjolmyeon noodles thoroughly in cold water so they stay springy and don’t stick together.
Tips: Press the breadcrumbs evenly onto the pork cutlet so the coating stays on while frying.
Tips: The oil is ready when a breadcrumb rises right away and bubbles gently.
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Ingredients (1 serving)
- Pork loin — 120 g
- Boiled jjolmyeon (chewy noodles) — 180 g
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 500 ml
- Cabbage — 50 g
- Cucumber — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Tonkatsu sauce — 1 Tbsp
- Salt — 0.5 tsp