|Place of origin||Korea|
|Region or state||Incheon|
|Main ingredients||Noodles (wheat flour, starch), sauce (gochujang, vinegar, sugar (optional), garlic), vegetables|
|Cookbook: Jjolmyeon Media: Jjolmyeon|
|Revised Romanization||jjol myeon|
Jjolmyeon refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables. 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 first syllable of the name comes from the adverb jjolgit-jjolgit (쫄깃쫄깃) in pure Korean language which means "chewy", while myeon is a hanja word meaning "noodles". Thus, the name literally means "chewy noodles".
Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurant). It is a representative dish of Incheon, where jjolmeyon 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.
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