Korean cuisine

Easy

Egg dumplings

🥟 There’s a dumpling without a dumpling wrapper? Do you know the special ‘egg dumplings’ of Seodong Miro Market in Busan? Today, let me show you an easy egg dumpling recipe that uses nutritious eggs and chewy textured mung bean noodles. It will fill your mouth with a chewy texture and mild savory flavor! It’s also a great option as a kids’ snack or a late-night snack.

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Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

3 SERVING

Ingredients:

4 Large Eggs
A handful of mung bean noodles
1/2 Stalk Green onion (replaceable with small green onion or garlic chives)
1/6 Large Carrot
A desirable amount of cooking oil
Mung bean noodles seasoning:
1 Tbsp Soy sauce(jinganjang)
1 Tbsp Sesame oil
1/2 Tbsp Sugar
Pepper to taste
Salt to taste
Dipping sauce:
1 Tbsp Soy sauce (jinganjang)
1 Tsp Finely chopped cheongyang chili pepper,
1/2 Tbsp Vinegar
1/2 Tbsp Sugar
1/2 Tbsp Cooking wine
A dash of sesame seeds

Directions:

Boil the mung bean noodles for about 5 minutes and rinse them with cold water. Drain them in a strainer and chop them into pieces. (tip. Cold water-rinsed mung bean noodles have a chewier texture.) (It is easier to use a pair of scissors to cut the noodles instead of a knife and cutting board.)

Mix the mung bean noodles and seasoning ingredients together.

Finely chop the green onion and carrot.

Add the green onion and carrot to the mung bean noodles in the bowl and mix them.

Crack the eggs into the mixture and stir. Mix all the dipping sauce ingredients in a bowl.

With a dash of oil in the heated pan, scoop 1 ladle of the mixture into the pan. tip. You’re better off having your mixtures thin and oval rather than round because they’re going to be folded later.) (tip. You can more easily make them in neater shapes with a four-cup egg frying pan.)

Fold them before they’re fully cooked. Brown both sides of them. Enjoy!