Jjolmyeon isn’t as globally popular as many other Korean dishes, but it’s one of the most loved bun-sik foods in Korea — alongside tteokbokki, gimbap, odeng (fish cake), and ramyeon.
“Jjolmyeon” literally means chewy noodles, and that iconic texture is what makes the dish so special. But here’s the twist.
If you’re willing to sacrifice that signature chewiness and swap the noodles for tofu noodles, this can actually become a great meal for your calorie deficit.
You’ll get a generous amount of vegetables, plenty of volume, and I added prawns as a lean protein source. It tastes amazing, it’s refreshing and spicy, and it keeps you surprisingly full.
Trust me — this version still hits the craving, just without the calorie overload. 💪🔥
Low calorie Korean Jjol-Myeon(쫄면, chewy spicy cold noodles)
Difficulty: Easy3
servings30
minutes10
minutes414
kcal55
g38
g5
gIngredients
Gochujang vinegarette (for 3 servings)
• 30g minced garlic
• 25g stevia
• 10g Dasida
• 5g gochugaru
• 50g soy sauce
• 50g gochujang
• 50g vinegar
• 10g sesame oilIngredients (Per Serving)
• 200g cooked prawns
• 50g cabbage, chopped
• 50g carrot, julienned
• 50g tomato, sliced
• 50g cucumber, sliced
• 1 pack tofu noodles
Optional: Crushed nori, sesame seeds, hard-boiled egg
Directions
- Mix all the sauce ingredients in a bowl until well combined.
- Chop the cabbage, carrot, tomato, and cucumber.
- Place the tofu noodles in a large bowl.
- Arrange the cabbage, carrot, tomato, and cucumber on top.
- Add the prawns.
- Pour the sauce over everything and toss well.
- Garnish with nori, sesame seeds, or a boiled egg if desired.
Recipe Video
Notes
- The sauce is called Gochujang vinegarette, so it can be used versatile! It actually tastes even better if you make it in advance. Once prepared, you can store it in the fridge for up to a month.