Korean Noodles


Recipe Intro From gyoungranusa

These easy Korean noodles are rooted in tradition. An assortment of ingredients, such as Korean rice cakes, barley noodles, and mandu, come together, paying homage to the rich history of Korean street food. This noodle dish will have you coming back for seconds!

Recipe Description

The best part about this delicious Korean noodle recipe (jjolbokki) is that it is both fast and easy, allowing anyone to recreate the magic of popular Korean street food in the comfort of their kitchen. With only a handful of ingredients, it's a testament to the beauty of simplicity, where each component plays a crucial role in creating a culture of flavors.

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  • Korean Noodle Ingredients
  • Test Kitchen Notes
  • FAQs
  • Recipe Card

Korean Noodle Ingredients

Everything you need to make Korean noodles.

  • Korean Rice Cakes (Tteok): Widely available in any Asian grocery store, Tteok, or Korean spicy rice cakes, are crafted from glutinous rice flour, imparting a unique chewiness to this dish. 

    Barley Noodles (Jjolmyeon): These noodles, or jjolmyeon, bring a distinctive chewy texture and a subtle nuttiness to the dish. Crafted from barley and wheat, they add depth and uniqueness to each bite. For a twist, consider using other noodles such as nutty soba noodles, hearty udon noodles, light and delicate rice or glass noodles, chewy sweet potato noodles (dangmyeon), or nutty buckwheat noodles (memil guksu).

    Mandu (Korean Dumplings): These Korean dumplings, known as Mandu, are usually filled with a savory mixture of pork, cabbage, and vegetables. Mandu's versatility lies in its various flavor combinations, including beef, chicken, or even vegetarian options. 

    Gochujang: Gochujang is a Korean red chili paste that plays a pivotal role in this recipe, infusing this dish with that signature spicy Korean noodle flavor. Gochujang is made from fermented soybeans, glutinous rice, and red chili peppers, and it adds a rich umami flavor that contributes to the depth and authenticity of Korean cuisine.

    Gochugaru: Gochugaru refers to Korean red pepper flakes. In this recipe, it brings a vibrant heat to the gochujang-infused sauce. Made from sun-dried chili peppers, gochugaru provides spiciness and imparts a distinct sweet and smoky flavor.

Test Kitchen Notes

  • Adjusting Spice Levels. Tailor the spice level of the gochujang-infused sauce by adjusting the quantity of red chili (gochugaru) according to personal preferences.

    Mandu Options. Explore different types of mandu, such as pork, beef, or vegetable-filled dumplings, to customize the dish's flavor profile. Homemade mandu can also be used for a more personalized touch.

    Sauce Thickness. Adjust the thickness of the sauce by adding more water if a lighter consistency is preferred or simmering for a bit longer to intensify the flavors and thicken the sauce.

    Creative Toppings. To add textures and flavors to the dish, explore creative toppings such as crushed peanuts, julienne carrots, or sliced mushrooms. Also, try experimenting with additional garnishes like chopped green onions, shredded seaweed, or a drizzle of sweet and teriyaki sauce.

    Egg Variations. Experiment with different egg preparations for the garnish – try a soft-boiled egg with a runny yolk or a fried egg for a richer and varied taste.


What are Korean Noodles Called?

Can I use other noodles if I can't find barley noodles (jjolmyeon)?

Is gochujang necessary for the sauce, or are there alternatives?

Can I make this dish vegetarian?

Are there other garnishes I can use?

What are some other dishes I can serve with this recipe?

Prep time 15mins
Cook time 20mins
Serves or Makes: 4 servings

Recipe Card



  • 2 1/2 cups water
  • 2 tablespoons gochujang
  • 1 teaspoon red chili (gochugaru)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 garlic cloves, minced



  • 1 cup Korean rice cake (tteok)
  • 50 barley noodles (jjolmyeon)
  • 4 mandu
  • 5 skewers fish cakes, or cut into bite sized pieces
  • 1 cup cabbage (optional), chopped
  • 2 spring onions, chopped
  • 2 teaspoons sesame oil
  • Boiled eggs, for serving
  • Sesame seeds, for serving


  • Step 1

    Pour the water into a medium-sized pan.

  • Step 2

    Add the gochujang, red chili (gochugaru), soy sauce, sugar, and garlic to a small bowl. Whisk together to dissolve the gojujang.

  • Step 3

    Bring the sauce to a boil, then reduce the heat to medium.

  • Step 4

    Add the rice cakes, mandu, and fish cakes. Boil them until soft, about 5 minutes.

  • Step 5

    Reduce the heat to a simmer, stirring constantly to thicken the sauce, about 2 more minutes.

  • Step 6

    Add the cabbage and spring onions. Simmer for an additional 2-3 minutes.

  • Step 7

    Add barley noodles (jjolmyeon), stirring for 3-4 minutes. Add more water to adjust the consistency of the soup if necessary.

  • Step 8

    Stir in the sesame oil, stir, and dish out into bowls. Top with sesame seeds, egg, and spring onion before serving.

  • Step 9

    Store leftovers in an airtight container in the refrigerator; reheat gently on the stove or in the microwave.