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Korean Wheat - Rice Jjolmyeon 360g
$521
Unit price
/
Unavailable
Korean Wheat - Rice Jjolmyeon 360g is backordered and will ship as soon as it is back in stock.
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[Features of Our Wheat Rice Jjolmyeon]
* Made using 80% domestic wheat and 15% domestic rice.
* Contains absolutely no artificial flavorings, such as monosodium glutamate.
* Convenient and clean, as it comes with a sweet and sour sauce made from domestic ingredients.
* Unlike regular jjolmyeon, it does not use starch, yet you can enjoy the light and chewy texture of the noodles.
[How to Use]
* Add the noodles to boiling water above 100 degrees Celsius and cook for about 6–7 minutes, stirring until tender.
* Drain the cooked noodles, rinse them 2–3 times in cold water, drain the water, and place them in a bowl.
* Add the enclosed sauce to the noodles and mix well. You can also add bean sprouts, cucumber, etc., according to your preference to enjoy delicious Our Wheat Rice Jjolmyeon.
[Storage Method] Please keep refrigerated. Bouncy Noodles
Jjolmyeon noodles are typically made by mixing starch and wheat flour.
However, alkaline additives are used to create a bouncy and chewy texture.
Made with 80% pesticide-free Korean wheat and 15% pesticide-free rice grown in healthy Korean soil, you can enjoy a light and soft texture.
**Healthy Bibimjang (Spicy Sauce)**
The key to jjolmyeon is the bibimjang.
We created this sauce using only carefully selected ingredients, excluding additives, and mimicking homemade seasoning using domestic gochujang (red chili paste), red chili powder, vinegar, and garlic.
It is less spicy than the bibimjang found in commercially sold jjolmyeon.
**Enjoy with Fresh Vegetables**
Because the noodles are chewy, you might find the texture slightly lacking if you enjoy them alone.
In this case, try topping the noodles with bibimjang, crunchy bean sprouts, shredded cucumber, and fresh vegetables to enjoy a delicious combination of chewy and crisp textures. Pleasantly Chewy Texture Without Modified Starch
The real fun of eating Jjolmyeon seems to lie in the chewy texture of the noodles.
To achieve this, commercial products often add additives to enhance the chewiness.
However, Our Wheat Rice Jjolmyeon does not contain any modified starch.
I was worried the texture might be bland, but after taking a bite, it had the chewy and springy texture I know from Jjolmyeon.
A Harmony of Mild Spicy Flavor and Umami
In the case of the sauce, rather than the sharp spiciness of gochujang and red chili powder, you can taste a mild sweetness and the salty aroma of soy sauce.
It is not as intensely spicy as the Jjolmyeon you buy at snack shops or supermarkets.
Instead, the umami flavor felt after the moderate spiciness is excellent. Therefore, it is a flavor that is great to enjoy with children.
You do not necessarily need to add all of the sauce; I recommend adjusting the amount little by little to suit your taste. Jjolmyeon Cooking Method
1. Add the noodles to boiling water (over 100℃) and cook for about 6-7 minutes, stirring occasionally, until tender.
2. Drain the cooked noodles, rinse them 2-3 times in cold water, drain the water, and place the noodles in a bowl.
3. Add the included bibimjang sauce to the noodles and mix well. For a delicious jjolmyeon experience, you can enjoy it with vegetables such as bean sprouts, cucumber, or cabbage, according to your preference.
#Jjolmyeon #RiceJjolmyeon #KoreanWheat
* Made using 80% domestic wheat and 15% domestic rice.
* Contains absolutely no artificial flavorings, such as monosodium glutamate.
* Convenient and clean, as it comes with a sweet and sour sauce made from domestic ingredients.
* Unlike regular jjolmyeon, it does not use starch, yet you can enjoy the light and chewy texture of the noodles.
[How to Use]
* Add the noodles to boiling water above 100 degrees Celsius and cook for about 6–7 minutes, stirring until tender.
* Drain the cooked noodles, rinse them 2–3 times in cold water, drain the water, and place them in a bowl.
* Add the enclosed sauce to the noodles and mix well. You can also add bean sprouts, cucumber, etc., according to your preference to enjoy delicious Our Wheat Rice Jjolmyeon.
[Storage Method] Please keep refrigerated. Bouncy Noodles
Jjolmyeon noodles are typically made by mixing starch and wheat flour.
However, alkaline additives are used to create a bouncy and chewy texture.
Made with 80% pesticide-free Korean wheat and 15% pesticide-free rice grown in healthy Korean soil, you can enjoy a light and soft texture.
**Healthy Bibimjang (Spicy Sauce)**
The key to jjolmyeon is the bibimjang.
We created this sauce using only carefully selected ingredients, excluding additives, and mimicking homemade seasoning using domestic gochujang (red chili paste), red chili powder, vinegar, and garlic.
It is less spicy than the bibimjang found in commercially sold jjolmyeon.
**Enjoy with Fresh Vegetables**
Because the noodles are chewy, you might find the texture slightly lacking if you enjoy them alone.
In this case, try topping the noodles with bibimjang, crunchy bean sprouts, shredded cucumber, and fresh vegetables to enjoy a delicious combination of chewy and crisp textures. Pleasantly Chewy Texture Without Modified Starch
The real fun of eating Jjolmyeon seems to lie in the chewy texture of the noodles.
To achieve this, commercial products often add additives to enhance the chewiness.
However, Our Wheat Rice Jjolmyeon does not contain any modified starch.
I was worried the texture might be bland, but after taking a bite, it had the chewy and springy texture I know from Jjolmyeon.
A Harmony of Mild Spicy Flavor and Umami
In the case of the sauce, rather than the sharp spiciness of gochujang and red chili powder, you can taste a mild sweetness and the salty aroma of soy sauce.
It is not as intensely spicy as the Jjolmyeon you buy at snack shops or supermarkets.
Instead, the umami flavor felt after the moderate spiciness is excellent. Therefore, it is a flavor that is great to enjoy with children.
You do not necessarily need to add all of the sauce; I recommend adjusting the amount little by little to suit your taste. Jjolmyeon Cooking Method
1. Add the noodles to boiling water (over 100℃) and cook for about 6-7 minutes, stirring occasionally, until tender.
2. Drain the cooked noodles, rinse them 2-3 times in cold water, drain the water, and place the noodles in a bowl.
3. Add the included bibimjang sauce to the noodles and mix well. For a delicious jjolmyeon experience, you can enjoy it with vegetables such as bean sprouts, cucumber, or cabbage, according to your preference.
#Jjolmyeon #RiceJjolmyeon #KoreanWheat
