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Egg Dumpling. Today, we come to you with a new breakfast banchan (can I get a woot-woot?!)

We’ll be making Korean-Style Egg Dumplings. The name is slightly misleading – as they’re not actually dumplings.

Rather, we’ll make an egg mixture and fold them into mini omelets.

The one special ingredient you’ll need from the Korean mart is Dangmyeon (당면) - Korean glass noodles. Yes, it’s the same noodles used to make Japchae Noodles.

Dangmyeon noodles acts as a nice filler – giving the omelets volume and texture, with minimal calories and carbs.

It’s made from sweet potato starch – as opposed to wheat flour.

This translates to minimal impact on diets – a single serving has roughly 17g of carbs (5% of daily recommended intake), 0.2g sugar (0%), Fat 0g (0%), Cholesterol 0g (0%), and protein 0g (0%).

You can buy Dangmyeon at Gochujar (here) if you don't have a Korean mart nearby.

It will fit into virtually every diet.

But we’re not here to talk about diets – we’re here for flavor and texture!

Egg Dumpling - Cooking Notes

When cooking Dangmyeon noodles, the traditional “mothers” way is to soak it in cold water for a few hours before boiling. This way it cooks faster and evenly.

But there’s no need for pre-soak! You can achieve the same result by boiling it for exactly 7 minutes – set at timer on your phone. (And place the noodles in after the water comes to a roaring boil!)

Use a pair of kitchen scissors to cut the noodles into small pieces. If there are long strands, it becomes more difficult to fold the eggs. Chop 'em up small!

When folding the egg dumplings, use a spoon in one hand to keep the egg still. Then a spatula in another to make the fold.

Alternatively, you can make the omelets slightly bigger to make it easy to flip. Use a soup ladle and fill it ¾ the way up.

But Daniel, I’m feeling a bit “extra…”

For you, my friend – I would recommend sprinkle on some shredded cheese before you fold them. Let the cheese make your day 😉

Alrighty guys, I hope you enjoy this breakfast banchan!

(It’s a great way to use up that leftover Japchae noodles in your pantry)

If you end up making it, tag us on IG. We love to see your pics of your finished dishes!

P.s. If you're cooking (or eating alone) at home - don't get too lonely! Play our latest discussions in the background and enjoy some food-for-thought 🙉:

Egg Dumplings - Easy, Simple Korean Breakfast Banchan!

5 from 7 votes

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Ingredients

Egg Mixture

Small handful of Korean Dangmyeon Noodles (Meausre about the width of a quarter)
3 whole Eggs
Small piece of Carrot (length of your pinky finger)
⅓ of a whole Onion
1 or 2 stalks of Green Onion
⅓ of a whole Chili Pepper (optional)

Seasoning

¾ Tablespoon Soy Sauce
¾ Tablespoon Sesame Oil
1 teaspoon (!) Salt
1 teaspoon (!) Sugar

Instructions

Boil Dangmyeon Noodles

Fill a pot with water. Place on high heat. When it comes to a roaring boil, place in a small handful of Dangmyeon Noodles. Set a timer for 7 minutes and boil away on medium-high heat. (Reduce to medium heat if it boils too violently). In the meanwhile, go prep your veggies.
Finely mince Onion (⅓ a whole) and Carrot (pinky-length piece) into small pieces. Dice 1-2 stalks of Green Onion into thin pieces as well. Then de-seed 1 chili pepper (or 1 jalapeno), and finely mince ⅓ of it into small pieces (this ingredient is optional). Place all of the veggies into a large mixing bowl.
Once the timer goes off (at 7 minutes), quickly strain the noodles. Cool it down under cold water. Then shake off the excess water from the noodles. Place the boiled noodles into a separate mixing bowl. Use kitchen scissors to cut the noodles into small pieces - be thorough!
Now, add these chopped noodles into the bowl with the other veggies. Crack in 3 eggs.

Season the egg mixture

To the bowl, add-in Soy Sauce (¾ Tablespoon), Sesame Oil (¾ Tablespoon), Sugar (1 teaspoon!), Salt (1 teaspoon!)
Give it a thorough mix - make sure everything gets mixed evenly!

Make Egg Dumplings

Place some oil onto a non-stick frying pan. Place on medium-low heat. Once the oil gets hot, carefully scoop on two spoonfuls of the mixture and make small circular piles around the pan.
Let it cook for 20-30 seconds so the bottom can set. Then use a spoon in one hand, and a spatula in another to carefully fold the eggs. Then flip the dumpling so the other side can cook through as well.
Once it cooks through on both sides, place on a plate.
Eat the mini dumplings with a bowl of hot rice and if you like - a dab of ketchup (+ tabasco).
Note: If you find folding the small dumplings challenging, make them bigger. Use a soup ladle and fill it ¾ to the top! Enjoy and ... have fun in the kitchen!

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