1
Peel the potatoes and grate them.
Potato Sujebi (Hand-torn Noodle Soup)
A potato sujebi recipe featuring chewy dough made from ground potatoes and a refreshing, deep-flavored anchovy and seafood broth.
KoreanNoodles
⏱️ 20 min total📝 10 steps
What You'll Need
Potato400g
Starch3 tbsp
Flour2 tbsp
Salt1 tsp
Anchovy and seafood broth4 cups
Soup soy sauce1 tbsp
Minced garlic½ tbsp
Carrot30g
Onion30g
Fresh shiitake mushroom1
Green onion1 piece
Soy sauce1 tbsp
Red chili powder½ tbsp
Sesame oila little
Sesame salta little
Instructions
2
Add about 1 teaspoon of salt to the grated potatoes and mix evenly.
3
Strain the grated potatoes through a sieve to drain the liquid.
4
Add about three tablespoons of starch and one tablespoon of flour to the drained potatoes to adjust the dough consistency.
5
Prepare the green onion, onion, carrot, and mushroom by slicing them diagonally or into strips.
6
Pour 4 cups of anchovy and seafood broth into a pot and boil for about 20 minutes.
⏱️ 20m 0s7
Drop bite-sized pieces of the potato dough into the boiling broth using a teaspoon.
8
Add the sliced green onion, onion, carrot, and mushroom, then add minced garlic and soup soy sauce and boil.
9
Mix soy sauce, soup soy sauce, red chili powder, minced garlic, minced green onion, sesame salt, and sesame oil to make the sauce.
10
Serve the finished potato sujebi in a bowl and serve with the sauce on the side.