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Jjolmyeon facts for kids

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Jjolmyeon
Boiled jjolmyeon.jpg
A bowl of boiled 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
Jjolmyeon
Hangul 쫄면
Hanja 쫄麵
Revised Romanization jjol myeon
McCune–Reischauer tchol myŏn
Jjolmyeon
A bowl of bibim-jjolmyeon (mixed chewy noodles)

Jjolmyeon (쫄면) is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish bibim-jjolmyeon (비빔쫄면) made with the noodles and vegetables. Jjolmyeon can add many vegetables such as cabbage and bean sprouts. 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 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.

Etymology

The first syllable of the name comes from the sound symbolism jjolgit-jjolgit (쫄깃쫄깃) in Korean, which means "chewy", while myeon is a hanja word meaning "noodles". Thus, the name literally means "chewy noodles".

History

Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurants). It is a representative dish of Incheon, where jjolmyeon 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.

See also

Kids robot.svg In Spanish: Jjolmyeon para niños

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