Jjolmyeon (Korean: 쫄면) is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish bibim-jjolmyeon (비빔쫄면) made with the noodles and vegetables.

The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic.

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.

[3] Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurants).

[4] It is a representative dish of Incheon, where jjolmyeon originated in the early 1970s by a mistake made while making naengmyeon.