Sujebi Hand-Torn Noodle Soup — Maangchi
Original creator demonstrates anchovy-kelp broth, potatoes, dough kneading and tearing. Original optionally uses fish sauce; FOOD's seasoning remains authoritative. In-site player playback not tested.
Official cooking video · Maangchi · YOUTUBEKorean Anchovy-Potato Hand-Torn Sujebi Soup
Three portions of thin hand-torn dough pieces in savory anchovy-kelp broth with potato and zucchini.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Knead 240 g flour, 2 g salt, 150 ml water and 10 ml oil for 8–10 minutes until smooth; cover and rest 30 minutes in the refrigerator.
- 02
Simmer 25 g cleaned anchovies and 10 g kelp in 1800 ml water. Remove kelp after 12 minutes; simmer anchovies 5 more minutes, then strain out all small bones.
- 03
Slice 240 g potatoes 7 mm thick, thinly slice 110 g onion and 130 g zucchini, and shred 50 g carrot. Simmer potatoes and onion in stock 10–12 minutes.
- 04
Stretch dough to 2–3 mm with wet fingertips, tear into boiling soup. Add zucchini, carrot, 12 g minced garlic and 20 ml soup soy sauce; simmer 6–8 minutes, stirring to prevent sticking.
- 05
When no raw flour remains inside the noodles and potatoes are tender, add 40 g scallion, cook 1 minute and stir in 5 ml sesame oil. Serve in three bowls.
Before you cook
Contains wheat, fish, soy and sesame. Strain anchovy bones and cook the raw flour dough throughout; refrigerate leftovers at 4°C or colder within two hours.
Allergens: wheat, fish (anchovies), soy and possibly wheat (soup soy sauce), sesame
Image & source credits
AI-generated image.
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