Traditional Nanmyeon (Egg-Kneaded Noodles)
Making Chewy Traditional Nanmyeon Kneaded Solely with Eggs
We’ve recreated ‘Nanmyeon,’ a traditional noodle dish mentioned in ‘Jeongjoji,’ written by the Joseon Dynasty scholar Seo Yu-gu. This unique recipe uses only eggs to knead the dough, resulting in wonderfully chewy noodles. Enjoyed in a light broth seasoned with soy sauce and topped with fresh garnishes, this dish offers a taste of Korea’s rich culinary heritage. Why not take this opportunity to savor an authentic traditional Korean food?
Noodle Dough Ingredients
- All-purpose or bread flour: 2.5 cups (using standard paper cups)
- 2 large fresh eggs
- A small amount of zucchini
- A small amount of carrot
- Kelp and anchovy broth (or instant broth) to taste
Seasoning and Garnishes
- Soy sauce (Guk-ganjang or Jin-ganjang): 2-3 Tbsp (adjust to taste)
- A pinch of salt
- Thin omelet strips (egg yolk and white separately)
- Sautéed zucchini
- Sautéed carrot
- Soy sauce (Guk-ganjang or Jin-ganjang): 2-3 Tbsp (adjust to taste)
- A pinch of salt
- Thin omelet strips (egg yolk and white separately)
- Sautéed zucchini
- Sautéed carrot
Cooking Instructions
Step 1
First, prepare the flour and eggs for the Nanmyeon. Adjust the amount of flour based on the size of your eggs. Typically, 2 eggs are suitable for 2.5 cups of flour (measured with a paper cup). If there are too many eggs relative to the flour, the dough will be too wet, and if too few, it might break easily, so be mindful.
Step 2
In a large bowl, place the flour and make a well in the center. Crack the eggs into the well and whisk them lightly. Gradually mix the flour into the eggs, starting the kneading process. The key characteristic of this recipe is kneading with only eggs, no water. Knead until the dough is slightly stiffer than sujebi (hand-torn dough) dough and has a good elasticity. Kneading thoroughly until the dough is smooth and resilient is crucial. (Approx. 10 minutes)
Step 3
Transfer the kneaded dough to a floured work surface and shape it into a ball. Roll out the dough thinly with a rolling pin, then roll it up like a Swiss roll. Slice the rolled dough thinly to create noodle strands. Cutting them thinly, like somyeon (thin wheat noodles), is key to achieving the desired chewy texture. Lightly dust the cut noodles with flour to prevent them from sticking together.
Step 4
To create a clean and flavorful broth, boil water with dried kelp and anchovies. You can also conveniently use a pre-made broth pack or instant broth granules. (Tip: For a richer flavor, you can make broth by boiling beef or chicken, and then shred the cooked meat to use as a garnish.) Remove the solids after the broth has steeped.
Step 5
Prepare the garnishes. Finely julienne the zucchini and carrot. Lightly oil a pan, add a pinch of salt, and sauté the zucchini and carrot separately until they are tender-crisp. For the egg garnish, make thin omelets (separating yolk and white if desired), and then slice them into thin strips or small decorative shapes.
Step 6
Bring a pot of water to a boil and cook the Nanmyeon noodles as you would somyeon. Once the noodles float to the surface, cook for another 1-2 minutes. Immediately rinse them in cold water to maintain their chewy texture. Season the prepared kelp broth with soy sauce (Guk-ganjang or Jin-ganjang) to your taste. Place the cooked noodles in a serving bowl, ladle in the seasoned broth, and artfully arrange the prepared zucchini, carrot, and egg omelet garnishes. Your delicious traditional Nanmyeon is now ready to be enjoyed.
