Korean

Sujebi (Hand-Torn Noodle Soup)

Name: Sujebi (Hand-Torn Noodle Soup)
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Dough: 2 cups all-purpose flour; 3/4 cup water; 1/2 tsp salt; 1 tbsp vegetable oil. Soup: 6 cups anchovy-kelp broth; 1 medium potato (peeled and cut into chunks); 1/2 Korean zucchini (sliced); 1/2 onion (sliced); 2 scallions (chopped); 1 tbsp soup soy sauce

A comforting soup consisting of rough, hand-torn dough flakes in a clear, savory broth, often enjoyed on rainy days.

45 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

1
In a bowl, mix the flour, salt, oil, and water. Knead by hand for 5-10 minutes until smooth and elastic. Wrap in plastic film and let it rest in the refrigerator for 30 minutes (this makes it stretchier).

2
Bring the anchovy-kelp broth to a rolling boil in a large pot. Add the soup soy sauce, potato chunks, and onion slices. Boil for 5 minutes.
3
Take the rested dough in one hand. Wet your other hand slightly, stretch a piece of dough until it is paper-thin, and tear off a bite-sized flake directly into the boiling broth.
4
Work quickly to tear the entire ball of dough into the pot. Stir gently so the flakes do not stick together.
5
Add the sliced zucchini and boil for another 5 minutes until all the dough flakes float to the top and turn slightly translucent.
6
Garnish with chopped scallions and a drizzle of sesame oil. Serve steaming hot with fresh kimchi.

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