1
Add flour and a drop of perilla oil to a bowl to make the dough.
Vegetarian Sujebi (Hand-torn Noodle Soup)
A temple-style vegetarian sujebi recipe made rich and clean with plenty of potatoes and zucchini, without using anchovy broth.
KoreanNoodles
📝 10 steps
What You'll Need
FlourAppropriate amount
Perilla oilAppropriate amount
PotatoAppropriate amount
ZucchiniAppropriate amount
Chili pepperAppropriate amount
Soy sauceAppropriate amount
Instructions
2
Do not pour all the water at once; add it little by little while kneading the dough.
3
Knead until the air is removed and the dough is well-mixed, then let it rest while flattened.
4
Scoop the potato softly with a spoon, add it to the pot, and stir-fry.
5
Add the sliced zucchini and stir-fry together.
6
Pour an appropriate amount of water into the pot and bring to a boil.
7
Thinly tear off pieces of the rested dough and drop them into the boiling broth.
8
Tear the dough thinly so it isn't thick, and stir while adding it to the pot.
9
Add sliced chili peppers and boil for a moment.
10
Finish by seasoning with soy sauce.