Chewy Egg White Noodles (Nanmyeon)
Crafting a Heartwarming and Humble Bowl of Nanmyeon (Egg Noodles) for Chilly Winter Days
Discover the intriguing ‘Nanmyeon’ (egg noodles), a dish mentioned in the second volume of Seo Yu-gu’s ‘Jeongjoji’, which involves creating noodles solely from flour and egg whites, then simmering them in a savory broth. The idea of making noodles with just egg whites is fascinating! With the sudden chill in the air, a warm, comforting bowl of noodles seems like the perfect answer. Today, I’ll share my own rendition of Nanmyeon, inspired by the classic ‘Jeongjoji’ recipe. Its simple, wholesome flavor is incredibly comforting.
Nanmyeon Dough
- 250g all-purpose flour
- 4 egg whites
- 1 pinch of salt
- 1 pinch of white pepper
Savory Dried Shrimp Broth
- 2 Tbsp dried shrimp
- 1 handful of bonito flakes (katsuobushi)
- 800ml water
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1 tsp salt
- 1/3 stalk of green onion (scallion)
Garnishes
- 4 egg yolks
- 1/4 cucumber
- 1 Tbsp cooking oil
Water for Boiling Noodles
- 2 Tbsp regular soy sauce (Jin-ganjang)
- 600ml water
- 2 Tbsp dried shrimp
- 1 handful of bonito flakes (katsuobushi)
- 800ml water
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1 tsp salt
- 1/3 stalk of green onion (scallion)
Garnishes
- 4 egg yolks
- 1/4 cucumber
- 1 Tbsp cooking oil
Water for Boiling Noodles
- 2 Tbsp regular soy sauce (Jin-ganjang)
- 600ml water
- 2 Tbsp regular soy sauce (Jin-ganjang)
- 600ml water
Cooking Instructions
Step 1
First, carefully separate the egg whites from the yolks. The yolks will be used for the garnish later, so let’s set them aside for now.
Step 2
Since the separated yolks are for the garnish, we’ll keep them nearby for later use.
Step 3
In a large bowl, combine 250g of all-purpose flour with the 4 egg whites you’ve separated. It’s quite remarkable how noodles can be made with just egg whites!
Step 4
Add 1 pinch of salt and 1 pinch of white pepper to the flour and egg white mixture. Gently press down with your hands to knead the dough until it comes together. The goal here is to combine the ingredients rather than over-kneading.
Step 5
The dough is ready when it no longer sticks to your hands and has a slightly elastic, cohesive texture. Ensure the consistency is just right – not too wet and not too dry.
Step 6
Once the dough is formed, cover it tightly with plastic wrap or a lid and let it rest for 30 minutes. This resting period allows the gluten to relax, making the noodles smoother and chewier.
Step 7
While the dough is resting, let’s prepare the flavorful broth. Pour 800ml of water into a pot and add 2 Tbsp of dried shrimp.
Step 8
Add 1 handful of bonito flakes (katsuobushi) to the pot and bring it to a rolling boil over high heat to extract the flavors.
Step 9
Once the broth starts boiling vigorously, season it with 1.5 Tbsp of soy sauce for soup (Guk-ganjang) and 1 tsp of salt. It’s best to start with a lighter seasoning and adjust to your taste.
Step 10
Add 2 Tbsp of regular soy sauce (Jin-ganjang) to the broth for color and deeper flavor. Let it boil again, taste, and adjust seasoning. If it’s too bland, add a little more salt. If it’s too salty, add a splash of water. Once the seasoning is perfect, reduce the heat to medium-low and simmer gently for about 30 minutes to allow the flavors to fully meld.
Step 11
Finally, to complete the broth, add the chopped 1/3 stalk of green onion and boil for just about 1 minute. Turn off the heat, and your delicious broth is ready!
Step 12
Now, let’s prepare the vegetables. Finely chop the green onion that will go into the broth for added aroma.
Step 13
Thinly julienne the 1/4 cucumber for the garnish. The crisp texture will be a delightful contrast. Vegetable preparation is now complete!
Step 14
Next, we’ll make the egg garnish. In a small bowl, whisk the 4 reserved egg yolks until smooth. This will form a beautiful golden crepe.
Step 15
Prepare a non-stick pan for the egg crepe. Lightly coat the pan with 1 Tbsp of cooking oil and heat it gently over low heat. Be careful not to overheat the pan, as the egg might burn.
Step 16
Once the pan is warm, pour in a thin layer of the whisked egg yolks. Swirl the pan to spread the egg thinly and evenly. Making it as thin as possible will make julienning easier later.
Step 17
When the egg crepe is fully cooked, carefully remove it from the pan and let it cool slightly. It might break if handled while too hot.
Step 18
Once slightly cooled, gently roll up the egg crepe, similar to making a sushi roll.
Step 19
Julienne the rolled egg crepe into thin strips. These vibrant golden strips will beautifully complement the Nanmyeon. And with that, our garnish is ready!
Step 20
Now, it’s time to roll out the rested dough to make the noodles. Lightly dust your work surface or cutting board with flour to prevent the dough from sticking.
Step 21
Place the rested dough onto the floured surface.
Step 22
Dust the top of the dough with flour as well. This step is crucial to prevent the dough from sticking together while you roll it out.
Step 23
Using a rolling pin, start to flatten the dough. Roll it out firmly but gently, working from the center outwards and gradually expanding it to an even thickness.
Step 24
This is a key step for perfect Nanmyeon! Thicker noodles won’t have the desired chewy texture, so aim to roll the dough as thinly and widely as possible. The dough will have some elasticity and tend to shrink back, but keep at it to achieve a very thin sheet. The thinner the dough, the better the Nanmyeon will taste.
Step 25
Once the dough is rolled very thin, lightly dust it with flour again, ensuring an even coating, and then carefully fold it over. Using enough flour during folding prevents the layers from sticking.
Step 26
Fold the dough neatly, perhaps in thirds, or according to your preference. The goal is to create a shape that’s easy to cut into noodles.
Step 27
This step is also very important! Using a sharp knife, slice the folded dough into very thin noodles. My cut here might be a bit thicker than ideal; true Nanmyeon benefits from very thin strands for optimal chewiness and tenderness. Aim for a thickness similar to noodles used in Janchi-guksu (Korean banquet noodles). The thickness of the noodles truly impacts the final dish, so I highly recommend cutting them as thinly as you possibly can!
Step 28
Lightly dust the freshly cut noodles with flour to prevent them from clumping together.
Step 29
Gently rub the noodles with your hands. This coats them evenly with flour, effectively preventing them from sticking when cooked.
Step 30
Now, let’s cook the homemade noodles. Bring 600ml of water and 2 Tbsp of regular soy sauce (Jin-ganjang) to a rolling boil in a pot to create a flavorful boiling liquid.
Step 31
Once the soy sauce mixture is at a rolling boil, carefully add the thinly sliced noodles. Gently loosen them in the boiling liquid to prevent sticking.
Step 32
The best way to check if the noodles are cooked is to taste one strand. When they are perfectly cooked, immediately turn off the heat, carefully drain the soy sauce liquid, and transfer the noodles to a serving bowl.
Step 33
Ladle a generous amount of the warm, flavorful dried shrimp broth over the noodles in the bowl. The hot broth will seep into the noodles, enhancing their taste.
Step 34
Finally, arrange the julienned cucumber and egg crepes attractively on top of the noodles. The colorful garnishes add visual appeal and complement the flavor.
Step 35
There you have it! A delicious bowl of chewy and warm Nanmyeon, a modern take on a traditional Korean dish. Enjoy your meal!
