Korean🍜 Noodles & pasta

Sujebi (Hand-torn Noodle Soup)

Name: Sujebi (Hand-torn Noodle Soup)
Total time: 1 h 15 min
Cuisine: Korean
Ingredients: 10 cups Water; 12 Dried anchovies; ~1 piece Dried kelp; ¾ cups Water (for dough); ½ tsp Salt; 1 tbsp Cooking oil; 2 cups All-purpose flour; 8 oz Potato; ~1 medium Onion; ~1 medium Zucchini; ~1 medium Carrot; ~2 stalks Green onion; 6 cloves Garlic cloves; ~2 tbsp Homemade soup soy sauce (or fish sauce); ~1½ tbsp Sesame oil

⏱ 75 min

A traditional Korean soup made by hand-tearing a simple dough of flour, water, salt, and oil into thin noodles, then cooking them in a savory anchovy-kelp broth with potato, onion, zucchini, and carrot for a warm, comforting bowl of Korean soul food.

Adapted from a video by Maangchi

Sujebi (Hand-torn noodle soup: 수제비)

Watch on YouTube

Ingredients

WaterFor making stock10 cups
Dried anchoviesHeads and guts removed12
Dried kelp~1 pieceest.
Water (for dough)¾ cups
Salt½ tsp
Cooking oilCreator used grapeseed oil, any favorite oil works1 tbsp
All-purpose flour2 cups
PotatoLarge potato, cut into bite-size pieces8 oz
Onion~1 mediumest.
Zucchini

Steps

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1
Bring 10 cups of water to a boil, add the cleaned and cut dried anchovies along with the dried kelp, and simmer to make a flavorful stock.
2
While the stock simmers, lower the heat and prepare the dough: combine water, salt, oil, and flour, then pulse in a food processor until it forms one smooth ball (or knead by hand for 10-15 minutes).
3
Place the dough in a plastic bag and let it rest for about 30 minutes (refrigerate if using later or the next day).
4
Cut the potato and onion into bite-sized pieces.
5
After the stock has simmered for about 20 minutes, add the potato and onion (leave the anchovies and kelp in), and continue cooking over medium heat for 15 minutes.
6
Cut the zucchini and a small amount of carrot (for color) and green onion, and smash 6 cloves of garlic.
7
Season the broth with homemade soup soy sauce.
8
After 15 minutes, turn off the heat and remove the anchovies and kelp (their flavor has infused the broth; leave the potato and onion in the pot).
9
Turn the heat back on and hand-tear the rested dough into thin, almost see-through pieces, dropping them directly into the soup; dip fingers in cold water if the dough sticks.
10
Add the garlic, zucchini, and carrot, stir well, and increase the heat to medium-high.
11
Adjust the seasoning with more soup soy sauce or fish sauce as needed, adding salt if it tastes bland, but avoid making it too salty.
12
Continue cooking over medium-high heat for about 5 minutes until the noodles and vegetables are fully cooked.
13
Finish with a drizzle of sesame oil for aroma, then turn off the heat and serve.

Sujebi (Hand-torn Noodle Soup)

Ingredients

Steps

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