Jjolmyeon (쫄면) is both the name of this dish and the type of noodles used to make it. These wheat-based noodles have a fabulous chewy quality, due to the way they are made – during manufacture, the dough is heated to 130-150 ˚C and extruded under pressure. Served with plenty of crunchy raw veggies and the lusciously…

Darn. It’s back to reality with a dirty great thud after a glorious summer break, when we enjoy slumming it in the cooking department, letting our fresh produce purchases and whatever knocks around the fridge inform lazy dinner decisions. Very. Lazy. Dinner…