Jjolmyeon

' is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish ' made with the noodles and vegetables. can add many vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination of , vinegar, sugar, and minced garlic. It is also a type of .
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 in Korean, which means "chewy", while is a Hanja word meaning "noodles". Thus, the name literally means "chewy noodles".

History

is one of the most popular noodle dishes in South Korea, especially among young people at . It is a representative dish of Incheon, where originated in the early 1970s by a mistake made while making. Noodles larger than regular noodles were made at a factory and instead of being thrown out, were given away to a nearby. The owner mixed the noodles with sauce and was born.