1
Place 2 cups of flour in a bowl.
Potato Sujebi (Hand-Torn Noodle Soup)
A chewy and delicious potato sujebi recipe that uses potato starch instead of complex anchovy broth.
KoreanSoup & Stew
⏱️ 38 min total📝 22 steps
What You'll Need
Flour2 cups
Potato starch3 heaping tbsp
Egg1
Water1 cup (for dough) / 2L (for broth)
Salt1/3 tbsp (for dough) / 1/2 tbsp (for broth)
Potato2
Green onion1/2 stalk
Carrot30g
Onion1/2
Zucchini1/2
Cheongyang chili pepper1
Soup soy sauce2 tbsp
Coin broth tablets3
Minced garlic1 tbsp
Instructions
2
Add 3 heaping tablespoons of potato starch.
3
Dissolve about 1/3 tablespoon of salt in water.
4
Crack 1 egg into the bowl first.
5
Gradually pour in the water while mixing to form the dough.
6
Cover the dough with a plate and let it rest for 30 minutes.
⏱️ 30m 0s7
Cut 2 potatoes in half and slice them 6-7mm thick.
8
Soak the potatoes in cold water to remove the starch.
⏱️ 3m 0s9
Slice half a green onion diagonally.
10
Julienne about 30g of carrots.
11
Slice half an onion.
12
Cut half a zucchini in half and slice it 6-7mm thick.
13
Cut 1 Cheongyang chili pepper in half and mince it.
14
Add 2 tablespoons of soup soy sauce to 2L of boiling water.
15
Add 3 coin broth tablets.
16
Add 1/2 tablespoon of salt.
17
Once the coin broth tablets have dissolved, add the potatoes.
18
Set the heat to medium-high and tear pieces of dough into the pot using a spatula.
19
Add the sliced vegetables.
20
Add 1 tablespoon of minced garlic.
21
Finally, add the sliced green onions.
22
Boil for another 4-5 minutes.
⏱️ 5m 0s