Doenjang Sujebi with Preboiled Radish Greens Kneaded into the Dough (2 Servings)

Rinse 60 g fully cooked greens, squeeze dry, remove tough stems and chop into 3–5 mm pieces.

Mix the greens into 150 g wheat flour. Start with 60 mL cold water, adding more only as needed. Knead a cohesive dough 3–4 minutes; cover and rest 10 minutes.

Slice the potato about 5 mm thick, slice onion and shiitake thinly and chop the optional scallion.

Bring 800 mL stock to a boil, dissolve 20 g doenjang and simmer potato slices on medium for about five minutes.

Stretch and tear off small, thin dough pieces into the simmering soup one by one, stirring gently to separate them. Keep hands away from the hot soup.

Add onion, shiitake and garlic. Simmer roughly 6–8 minutes more depending on thickness, until the thickest noodle has no raw dough at the center and potato is tender.

Add optional green onion, briefly return to a simmer and serve promptly. If too thick, add a little hot water and adjust seasoning for the saltiness of the paste.