Sujebi (Hand-Torn Noodle Soup)
A comforting soup consisting of rough, hand-torn dough flakes in a clear, savory broth, often enjoyed on rainy days.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Sujebi (Hand-Torn Noodle Soup) to your week, check it against your household's allergens, and build the shopping list automatically.