Ingredients

Noodles and Vegetables

14 ounces jjolmyeon, (refrigerated or frozen)

6 ounces kongnamul, (soybean sprouts),
3 ounces green cabbage
1 ounce of red cabbage (optional)
1/2 carrot
1/2 small cucumber
1 hard boiled egg

Sauce

1 tablespoon gochugaru, (preferably finely ground)

2 tablespoons gochujang,
1 tablespoon cornsyrup, oligodang,
1 tablespoon sugar
2 tablespoons vinegar
1 tablespoon soy sauce
2 tablespoons pineapple juice (or maesilcheong, apple juice, or lemon soft drink)
1 teaspoon minced garlic
1 tablespoon sesame seeds (preferably finely ground)
pinch salt
1 tablespoon sesame oil

Directions

1. Combine all the sauce ingredients in a small bowl, and mix well.

2. Bring 2 cups of water to a boil, and add the soybean sprouts. Close the lid, and
cook for 3 to 4 minutes. Quickly transfer the sprouts to a bowl of cold water to
cool, saving the cooking liquid, which can be used as a soup. (See note.) Drain the
sprouts.

3. Thinly slice the cabbages, and cut the carrot and cucumber into matchsticks.

4. Bring a medium pot of water to a boil. Cook the noodles according to the package
instructions (usually about 5 minutes). Drain quickly and rinse in icy cold water
until the noodles are very cold. Make two one-serving size mounds. Place the mounds
in a colander to drain.

5. Place the noodles in the middle of a serving bowl and nicely arrange the cold
vegetables over the noodles. The sauce can be served on top or separately. You can
also mix the noodles and vegetables with the sauce before serving. Place a half of
the boiled egg on top to serve.

Notes
You can make a soup with the liquid used to cook soybean sprouts. Drop some cooked
soybean sprouts in, and season with salt and pepper. Add some chopped scallion. The
mild soup will be great with this spicy noodles.