(cheerful music)

- Do you love noodles?

Do you love chewy stuff?

Do you love spicy stuff?

That's it, this is jjolmyeon.

(laughs) Korean jjolmyeon.

Jjolmyeon is noodles, very chewy noodles

mixed with sweet, sour, spicy seasonings.

Chewiest noodles among all the noodles.

You guys know that I love chewy stuff.

I have shared many, many recipes,

and all the noodles,

noodles with spicy sauce.

I made kimchi-bibimguksu.

Chopped kimchi, mixed with seasoning sauce,

and also, cold noodles, naengmyeon.

Bibim-naengmyeon.

But today is jjolmyeon.

I made a really delicious recipe.

I went to Korean grocery store,

and I found

what kind of jjolmyeon noodles I can make.

And I bought

as many as I can,

because I want to show you.

I want to show you what brands you can see

in your area,

so this is...

All this is jjolmyeon.

A common thing is

each package has two servings.

Jjolmyeon noodles, and plus inside,

a spicy seasoning sauce.

"Maangchi, I find only chewy noodles."

"No seasoning sauce."

(laughs) So this is noodles, just jjolmyeon noodles.

Brand names are also different.

So today, I'm going to make jjolmyeon

with these noodles.

Only noodles,

and make my own seasoning sauce.

So you guys can make this easily at home.

This is jjolmyeon.

I'll just open this.

Inside...

it's like this.

This is one serving.

One serving.

And this is seasoning paste.

Seasoning paste.

So, for each one, you can just add this.

This is very convenient.

Convenient, but I just followed the directions

but actually the taste is not good enough for me.

Spicy, mixed noodles.

All the noodles look similar,

but each noodle has its own unique taste.

So, this jjolmyeon, I never skip this one.

Kongnamul.

I skip the kongnamul?

This is not jjolmyeon.

So, funny thing is, today, before filming this,

I just thought today I had kongnamul

in the refrigerator, but...

No.

No kongnamul!

I took a subway,

and then I went to Korean grocery store,

and then came back.

(laughs) For this!

Any dead beans or rotten ones. See?

These kind of things,

you should pick out.

Gently, gently.

Ok, let's wash.

All clean.

Kongnamul, very clean and fresh.

Put it here.

Add two cups of water.

Clean kongnamul and two cups of water,

and then I will add half a teaspoon, salt.

And turn on.

And medium heat.

I like to make this garnish,

so we just prepare all these things,

and then, last thing is my noodles.

First, gim.

What is gim?

Seaweed paper.

We only need one paper.

One gim.

So this one for two servings.

This, I always keep in the freezer.

I like to toast this.

And, flipping over.

I toast both sides.

I wanna enjoy really crispiness.

Okay.

Shred with your scissors.

Mmm.

Smells really good.

So this way, and...

so no air goes inside and it's always crunchy.

Just before we serve,

I like to use this as a garnish.

They look pretty and tasty.

This is vegetables we are going to use.

Cabbage, around like two servings.

This is a small size, maybe two or three leaves.

I will use three.

I'm going to really shred this also.

So here, some stem.

Just get rid of this part,

but you can eat it later.

Mmm, sweet.

Turn off.

Let it cool down.

This is also.

Cut in half.

Remove the thick part.

Make it nice-looking.

So now, we are going to shred this.

Cucumber, also.

Shred.

I like add a lot.

Ok...

This.

Cucumber, oh my.

Smells so refreshing.

Carrot is just for color.

Little bit.

I keep all my spice, seasonings here.

This is sesame oil.

Everything is here.

And then I close, nobody knows. (laughs)

This is plastic wrap,

and I'm going to cover this,

so that it's not going to dry.

Before making my seasoning paste,

I like to boil this water.

I already boiled.

It's hot.

The noodles.

To make this paste for two servings,

I wanna use two garlic cloves.

Just green onion.

I will use for later.

Soup, soybean sprout soup.

Just a little bit.

I think that's enough.

Garlic.

Garlic.

I wanna wash my hands.

Let's make really delicious sweet and spicy

sour seasoning paste.

Hot pepper paste...

one-third cup.

We need some sweet stuff.

I will use this jochung, rice syrup.

Around two tablespoons.

Wow...

boiling.

So two tablespoons.

One.

Two.

If you don't have rice syrup,

you can add sugar.

Sugar, one tablespoon or one and half tablespoon.

And then, we need some sour stuff.

This is vinegar.

So, vinegar.

I use just apple vinegar,

but you guys can use any white vinegar.

Two tablespoons.

And one tablespoon, soy sauce.

Jin-ganjang.

Soy sauce.

This taste is sweet, sour, spicy,

and I like to add more spicy, red color,

so I will add hot pepper flakes.

Korean gochugaru, one tablespoon.

This is going to be perfect ratio.

What do you think I will do after mixing this?

I always taste it.

Oh, spicy!

Sweet, sour! Awesome!

And then, let's take care of our noodles.

I'm going to use one pound.

It was frozen, so I thawed out.

Around half.

This is made with starch and flour,

wheat flour,

and very very chewy.

All different kinds of jjolmyeon noodles

are sold at the Korean grocery store.

I have found some noodles are five minutes after,

really nicely chewy and soft,

but some noodles, seven minutes

I have to cook.

Actually, that's why it depends on the noodles,

and also, your heat.

So I'm going to start at, maybe five minutes.

Just like spaghetti noodles,

it has to be a little chewy, and plus, soft.

So sometimes: "Wow this is chewy, good!"

And then, you rinse in cold water,

oh, it's going to be really hard.

And you can't enjoy the noodles.

So five minutes after,

I will take some sample and taste.

Except for cucumber, add these vegetables,

cabbage and carrot.

It's boiling over.

This kongnamul.

It has to be cold, right?

So, around six ounces.

This is 12 ounces of kongnamul.

I used just six ounces.

About this much...

Like this.

So this one, I just add a little salt.

It's going to be a good soup,

because this is going to be spicy.

Spicy, and you need some soup,

so you can serve this as a soup.

(jazzy music)

So, noodles.

Five minutes already passed.

Let's taste.

Mmm.

Chewy and soft.

So five minutes is enough,

but you guys always have to taste a sample.

Maybe six minutes or seven minutes.

And then cold water.

Very slippery.

So, always Korean noodles are...

Always, you need to...

You need to really rub them to each other like this.

I like to serve this very cold,

so I brought this ice.

By rubbing this,

you can remove all this slippery starch.

So now, really nice.

Make it cold.

Now, noodles are ready!

(laughing)

And then, this is vegetables.

Ready.

Until the last minute, make it cold.

You can add some, little bit.

Not too much.

Usually bare hands I'm using,

but today I feel like using this.

I like to show off my glove.

There you go.

I'm ready!

Sesame oil...

about one tablespoon.

Wow, smells good, and red.

Sesame seeds, also, about one tablespoon.

A few cubes of ice make it cold.

My hands are cold.

You know, when you go to the Korean restaurant,

you order jjolmyeon, but usually,

they put the noodles,

on top, with sauce and some vegetables.

But in that case, not easy to mix

with chopsticks.

This is much much better.

Quickly, you can enjoy,

and all mixed evenly.

So noodles are done.

Two servings.

Ok!

(laughing)

Cucumber.

Beautiful.

Nice, isn't it?

And then we need gimgaru.

Gim.

This time, I like to...

Like this.

Upside-down, why not?

This guy's here, like this.

And then, sesame seeds.

More sesame seeds.

That's it.

So this kongnamul-guk exactly

for two servings.

Add some chopped green onion.

Mmm.

(slurping)

Mmm!

It tastes really refreshing.

I added some ice cubes.

It is really good,