| Jjolmyeon | |
| Country: | Korea |
| Region: | Incheon |
| Type: | Korean noodles |
| Main Ingredient: | Noodles (wheat flour, starch), sauce (vinegar, sugar (optional), garlic), vegetables |
| Jjolmyeon | |
| Hangul: | 쫄면 |
| Hanja: | 쫄麵 |
| Rr: | jjol myeon |
| Mr: | tchol myŏn |
is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish (Korean: 비빔쫄면) made with the noodles and vegetables.[1] can add many vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination of (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of (mixed noodles).
The chewy texture of jjolmyeon noodles owes to its manufacturing process in which the dough is heated to 130-150 degrees Celsius and extruded by a machine under high pressure, in a manner similar to rice cake production.[2]
The first syllable of the name comes from the sound symbolism (Korean: 쫄깃쫄깃) in Korean, which means "chewy", while is a hanja word meaning "noodles". Thus, the name literally means "chewy noodles".[3]
is one of the most popular noodle dishes in South Korea, especially among young people at (Korean snack restaurants).[4] It is a representative dish of Incheon, where originated in the early 1970s by a mistake made while making . Noodles larger than regular noodles were made at a factory and instead of being thrown out, were given away to a nearby . The owner mixed the noodles with sauce and was born.[5] [6]