This Man's Cook Egg Noodles

Name: This Man's Cook Egg Noodles
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: thin noodles 2 servings; eggs 4; onion half; green onion 1; water 1L; dried anchovy stock packet 1; salt a pinch; mirin 1 tablespoon; soy sauce 1 tablespoon; salt 1/2 teaspoon; sesame seeds 1/2 tablespoon; black pepper a pinch

A simple and delicious egg noodle soup with a rich, savory flavor made by gently incorporating eggs into dried anchovy broth.

15 min Difficulty Very easy Noodles & bunsik

Main ingredients

thin noodleseggsoniongreen onionsoy saucemirin

Ingredients needed 2 servings

thin noodles 2 servings
eggs 4
onion half
green onion 1
water 1L

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thin noodles eggs onion green onion soy sauce mirin

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dried anchovy stock packet 1

salt a pinch

mirin 1 tablespoon

soy sauce 1 tablespoon

salt 1/2 teaspoon

sesame seeds 1/2 tablespoon

black pepper a pinch

Recipe

Cut half an onion into 0.5cm thick slices, and finely chop 1 green onion.
In a bowl, crack 4 eggs, add a pinch of salt and 1 tablespoon of mirin, and mix thoroughly until all strands are fully broken down to make the egg mixture.
In a pot, add 1L of water, 1 dried anchovy stock packet, and the sliced onion. Bring to a boil, then reduce heat to medium and simmer for 5 minutes after boiling.
Boil water in another pot, add 2 servings of thin noodles, and cook over high heat for 4 minutes. Rinse briefly with room-temperature water, leaving a slight amount of starch, then drain through a colander.
After 5 minutes of simmering, remove the stock packet from the broth. Add 1 tablespoon of soy sauce and 1/2 teaspoon of salt to adjust seasoning.
Turn the heat back to high, pour in the prepared egg mixture, and wait without stirring until the eggs form soft, fluffy clumps.
Once the eggs are partially cooked, add the chopped green onion and gently stir before turning off the heat.
Place the cooked noodles in a bowl, pour the warm egg broth over them, and sprinkle with 1/2 tablespoon of sesame seeds and a pinch of black pepper to finish.

Slice onion and green onion, and prepare an egg mixture with salt and mirin.
Boil water with the stock packet and onion to make broth, and cook the noodles for 4 minutes, then rinse briefly with room-temperature water.
Season the broth, pour in the egg mixture to cook, then add green onion and serve over the noodles.

Cooking tips

Rinsing the thin noodles with room-temperature water instead of cold water leaves just enough starch to blend smoothly with the egg broth, resulting in a much creamier texture.
Do not stir immediately after pouring in the egg mixture—wait until the eggs form soft, fluffy clumps to avoid clouding the broth.
Using only soy sauce for seasoning can make the broth too dark; if needed, adjust the taste with additional salt.

Recommended for

People looking for a quick, warm meal late at night when hungry.
Those who want to make a simple and delicious one-bowl dish using basic pantry ingredients.
Individuals seeking a mild, clean, and smooth broth to help with hangovers.

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