Sujebi (Hand-Torn Noodle Soup) — Maangchi
Official video linked directly from the original creator's page for the identical dish. In-site embed playback was not tested.
Official cooking video · Maangchi · YOUTUBEKorean Hand-Torn Sujebi Soup with Potato and Zucchini
Four portions of hand-torn wheat dough simmered in anchovy-kelp broth with potato and zucchini, after the dough rests for 30 minutes.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Mix two cups flour, 180 ml water, 1/2 tsp salt and 15 ml oil. Knead 10–15 minutes until smooth. Do not taste uncooked dough.
- 02
Shape into a ball, cover and rest the dough in a refrigerator for at least 30 minutes.
- 03
Bring 2400 ml stock water to a boil, add 12 prepared dried anchovies and 14 g kelp and simmer on medium for 20 minutes.
- 04
Add two cubed potatoes and one sliced onion, simmer for about 15 more minutes until tender, then remove anchovies and kelp.
- 05
Return broth to a firm boil, moisten your fingers and stretch the dough into pieces about 3 mm thick and 7–8 cm long, tearing each into the boiling soup.
- 06
Stir to separate dough pieces, add six garlic cloves, two green onions, one zucchini, 1/4 cup carrot and 30 ml soup soy sauce. Cover and boil about five minutes, checking the dough has no uncooked center.
- 07
Turn off the heat, add 15 ml toasted sesame oil, divide into four bowls and serve hot.
Before you cook
Contains wheat/gluten, fish from anchovies, soy and possibly wheat in soup soy sauce, and sesame oil. Check labels. Do not taste raw flour dough; cook torn pieces through. Beware boiling broth. Refrigerate leftovers in shallow containers within two hours at or below 4°C (40°F), and reheat to 74°C (165°F).
Allergens: wheat/gluten (flour), fish (dried anchovies), soy and possibly wheat (soup soy sauce), sesame (oil)
Image & source credits
These illustrations stand in for food photos.
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