1
Slice some of the 3 potatoes into thick pieces and grate the rest.
Potato Sujebi (Hand-pulled Dough Soup)
A recipe for potato sujebi with chewy dough and a refreshing broth.
KoreanSoup & Stew
📝 9 steps
What You'll Need
Flour3 cups
Carrot juice1 cup
Carrot1/2
Potato3
Green onion1/2
Minced garlic1/2 tbsp
Salt1/3 tbsp
Sesame oil1 tbsp
Dried seaweed flakesa little
Chivesa little
Dried anchovies2 handfuls
Dried kelp2 pieces
Onion1
Instructions
2
Finely chop the chives and prepare the anchovies, onion, and kelp.
3
In a bowl, combine 3 cups of flour, 1 cup of carrot juice, 1 tbsp of sesame oil, grated carrot, and potato juice, then knead until soft.
4
Place the finished dough in a plastic bag and let it rest for 1 to 3 hours.
5
In a pot, add water and broth ingredients (anchovies, kelp, onion) and boil to make the broth.
6
Add the sliced potatoes to the boiling broth.
7
Roll out the rested dough thinly, tear it into bite-sized pieces, and add to the pot.
8
While the sujebi is cooking, add 1/3 tbsp of salt, 1/2 tbsp of minced garlic, and green onion to season.
9
Serve in a bowl garnished with chives, seaweed flakes, sesame oil, and sesame salt.