1
Place 300ml of all-purpose flour in a bowl and knead by gradually adding 150ml of water mixed with salt.
Potato Sujebi (Hand-Torn Noodle Soup)
Grandma's secret recipe for making potato sujebi with a soft and chewy texture.
KoreanSoup & Stew
📝 10 steps
What You'll Need
Potato1
Zucchini1/2
Oniona little
Carrota little
Green oniona little
Egg1
All-purpose flour300ml (200g)
Water150ml
Salt0.7 tbsp
Cooking oila little
Anchovy and shrimp powder1.5 tbsp
Soup soy sauce2 tbsp
Fish sauce2 tbsp
Minced garlic1 tbsp
Hot chili pepper0.5 tbsp
Instructions
2
Add a little cooking oil and knead the dough.
3
Place the finished dough in an airtight container and let it rest in the refrigerator.
4
Pour 1.5L of water into a pot, add 1.5 tbsp of anchovy and shrimp powder, and bring to a boil to make the broth.
5
Cut the potato, zucchini, onion, carrot, and green onion into bite-sized pieces.
6
Add the sliced potatoes to the boiling broth first.
7
Tear the rested dough into thin pieces with wet hands and add them to the pot.
8
Add the prepared vegetables such as zucchini, onion, and carrot and boil.
9
Season with 2 tbsp of soup soy sauce, 2 tbsp of fish sauce, 1 tbsp of minced garlic, and 0.5 tbsp of hot chili pepper.
10
Add the green onion, boil for a moment, then drizzle in 1 beaten egg to finish.