Spicy Chewy Noodles (Jjolmyeon)

Steps

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1. 1
   Prepare the soybean sprouts by rinsing them thoroughly and removing any spoiled or rotten beans.
   ▶ ≈2:35
2. 2
   Boil the sprouts in a pot with 2 cups of water and half a teaspoon of salt over medium heat until tender. Let cool completely.
   ▶ ≈3:14
3. 3
   Toast one sheet of gim over heat, flipping to crisp both sides, then shred with scissors. Keep in the freezer until serving.
   ▶ ≈3:39
4. 4
   Shred 2-3 leaves of cabbage finely, removing the thick stem.
   ▶ ≈4:52
5. 5
   Shred the cucumber finely after removing the thick core.
   ▶ ≈5:44
6. 6
   Shred a small amount of carrot finely for color and garnish.
   ▶ ≈6:36
7. 7
   Make the seasoning paste by combining one-third cup of gochujang, 2 tablespoons of jocheong, 2 tablespoons of apple cider vinegar, 1 tablespoon of soy sauce, 1 tablespoon of gochugaru, and 2 minced garlic cloves. Mix well and taste.
   ▶ ≈7:02
8. 8
   Cook 1 pound of thawed jjolmyeon noodles in boiling water for about 5 minutes (adjust based on noodle brand and preference) until chewy but soft. Test one noodle to check doneness.
   ▶ ≈9:40
9. 9
   Rinse the cooked noodles in cold water and rub them together to remove starch. Add ice cubes to chill thoroughly.
   ▶ ≈12:09
10. 10
    Place chilled noodles in a bowl and mix with the prepared seasoning sauce. Drizzle with 1 tablespoon of sesame oil and sprinkle with about 1 tablespoon of sesame seeds.
    ▶ ≈13:00
11. 11
    Top with the shredded cabbage, cucumber, and carrot. Garnish with the shredded toasted gim.
    ▶ ≈13:58
12. 12
    Serve the chilled soybean sprout broth on the side with chopped green onion. Enjoy by alternating bites of noodles with sips of the refreshing broth.
    ▶ ≈15:07