Jjolmyeon Mandu Pancake
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Jjolmyeon Noodles + Mandu Pancake

Pair your Jjolmyeon Noodles with a crispy Mandu Pancake. Delicious, fun, IG-worthy!
Course: Easy
Servings: 2 people

Ingredients

Jjolmyeon Noodles (1 serving)

  • Jjolmyeon Noodles - 1 serving
  • Cucumber - 1-finger length
  • Carrot - 1-finger length
  • Soybean Sprouts - 1 handful
  • Purple cabbage - 1 leaf size of your hand 
  • Alfalfa sprouts - few pinches
  • Egg - 1 

Spicy noodle sauce (2 servings)

  • Soy Sauce - 1 Tablespoon
  • Honey - 3 Tablespoons
  • Gochujang - 2 Tablespoons
  • Gochugaru - 1 Tablespoon
  • Vinegar - 3 Tablespoons
  • Sesame oil - 1 Tablespoon
  • Minced garlic - 1 teaspoon 
  • Sesame seeds - few shakes

Mandu Pancake (2 servings)

  • 8-10 Mandu Korean Dumplings
  • Spring onion - 1 piece forearm length
  • Flour - 1 Tablespoon Korean Pancake Mix 부침가루 works even better
  • Water - 4 Tablespoons

Instructions

Make Jjolmyeon Noodles

  • Cut carrot, cucumber and purple cabbage into thin julienne pieces. Wash alfalfa sprouts and set aside.
  • Hard-boil egg: Place egg into a pot. Fill the pot with cold water - about 1-inch (~2 cm) over the egg. Then bring the pot to a hard-boil on high heat. When the pot comes to a rolling boil, reduce the heat to a medium-high heat. Place a lid on and let the egg boil for exactly 7 minutes. After 7 minutes, place egg in cold bath and/or running cold water. 
  • Boil soybean sprouts: Put handful of soybean sprouts into a pot. Fill it with water - just enough to cover the sprouts. Put the pot on a high heat. When water comes to boil, turn off heat and drain water. Rinse blanched sprouts under cold water. Drain and let excess water drip off.
  • Mix all the ingredients listed under Spicy Noodle Sauce.
  • When ready to eat, place all of the prepped vegetables over or next to the noodles. Pour a few large spoonfuls of the spicy sauce over the noodles and give a thorough mix. 

Mandu Pancake

  • Cut spring onion into thin pieces. Take out a small bowl and mix flour & water together. 
  • Place dumplings into a large non-stick frying pan (must be non-stick!). Make sure they have some space between each other. Then put frying-pan on a medium heat. 
  • Then pour some oil around the pan and in between the dumplings. Let it cook for a few minutes. Then check the bottom of one of the dumplings. Once the dumpling starts to slightly brown, stir-up your flour mixture again and gently pour it around the the pan.
  • Place the lid on. Reduce heat to a low. Let it cook for 8-10 minutes. 
  • After 8 minutes, give the pan a slight shake back-and-forth. The pancake should come loose (use spatula if it doesn't) from the pan. Slide the pancake onto a plate.
  • Use a slightly larger plate to cover the plate with the pancake. Then quickly flip it over. Garnish the top-side with spring onion pieces. Enjoy!

Notes

  • For even crispier pancake skin, use Korean Pancake mix (부침가루). Or Korean Frying Mix (튀김가루)
  • See video below for more details