Jjolmyeon

Prepare the vegetables: Julienne the cabbage, carrot, cucumber, and radish into thin strips.

Blanch the bean sprouts: Bring a pot of water to a boil. Add the bean sprouts and cook for 1-2 minutes until tender-crisp. Immediately drain and rinse under cold water to stop cooking and maintain crunchiness. Drain thoroughly.

Prepare the hard-boiled egg: Peel and slice the hard-boiled egg in half or into quarters.