Boiled jjolmyeon.jpg
A bowl of boiled jjolmyeon
TypeKorean noodles
Place of originKorea
Region or stateIncheon
Main ingredientsNoodles (wheat flour, starch), sauce (gochujang, vinegar, sugar (optional), garlic), vegetables
Revised Romanizationjjol myeon
McCune–Reischauertchol myŏn
A bowl of bibim-jjolmyeon (mixed chewy noodles)
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.[1] 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.[2]


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".[3]


Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurants).[4] 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.[5][6]

See also


  1. ^ "Jjolmyeon". Doosan Encyclopedia (in Korean).
  2. ^ "Jjolmyeon". Nate News (in Korean).
  3. ^ "Jjolmyeon". Seoul News (in Korean). 2006-05-12.
  4. ^ "Noodles". Life in Korea.
  5. ^ "Incheon World Festival". Donga Ilbo (in Korean). 2009-04-06.
  6. ^ "Jjolmyeon". Hankyung News (in Korean). 2008-09-09.