In the 12th century document Goryeo dogyeong (고려도경; 高麗圖經) it is mentioned that noodles were only eaten on special occasions, as wheat flour was very expensive, being imported from China.

In the 1934 book Simple Joseon Cooking, the recipe calls for the noodles to be boiled and rinsed in cold water before adding broth and garnish, a method that differs from the modern version of boiling the noodles together with the broth.

[3] The noodles are made with dough from wheat flour and eggs, and sometimes ground bean powder is added for texture.

The dough is let to breathe, then rolled out thinly and cut in long strips.

The noodles and various vegetables, most often Korean zucchini, potatoes, carrots and scallions are added and boiled together.