Jjolmyeon

' is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish ' (비빔쫄면) made with the noodles and vegetables. can add many vegetables such as cabbage and bean sprouts. The spicy and hot sauce is a combination of (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of (mixed noodles).

The chewy texture of jjolmyeon noodles owes to its manufacturing process in which the dough is heated to 130-150 degrees Celsius and extruded by a machine under high pressure, in a manner similar to rice cake production.

Etymology
The first syllable of the name comes from the sound symbolism (쫄깃쫄깃) in Korean, which means "chewy", while  is a hanja word meaning "noodles". Thus, the name literally means "chewy noodles".

History
is one of the most popular noodle dishes in South Korea, especially among young people at (Korean snack restaurants). It is a representative dish of Incheon, where originated in the early 1970s by a mistake made while making. Noodles larger than regular noodles were made at a factory and instead of being thrown out, were given away to a nearby. The owner mixed the noodles with sauce and  was born.