Clam and Potato Sujebi (Hand-Torn Noodle Soup)

Name: Clam and Potato Sujebi (Hand-Torn Noodle Soup)
Cuisine: Korean
Ingredients: Anchovies appropriate amount; Kelp appropriate amount; Potato 2; Onion 1/4 of a large one; Flour appropriate amount; Salt about 1/2 tsp; Clams appropriate amount; Zucchini appropriate amount; Carrot appropriate amount; Shiitake mushrooms appropriate amount

A recipe for Mom's clam and potato sujebi, featuring a chewy texture and a refreshing, clean broth.

KoreanSoup & Stew

📝 12 steps

🍳 Start Cooking

What You'll Need

Anchoviesappropriate amount

Kelpappropriate amount

Potato2

Onion1/4 of a large one

Flourappropriate amount

Saltabout 1/2 tsp

Clamsappropriate amount

Zucchiniappropriate amount

Carrotappropriate amount

Shiitake mushroomsappropriate amount

Instructions

Pour water into a pot and add the dried sand lance and kelp to boil the broth.

Grate the potatoes using a grater.

Cut the onion into 1/4 size of a large onion.

Add flour to the grated potatoes and mix without adding any water.

Add about 1/2 tsp of salt, knead the dough, and set it aside in a bowl.

Add the clam meat to the boiling broth and boil briefly.

Remove the clam meat or trim it so it doesn't become tough.

Once the broth with the clam meat is boiling, add more clams and boil.

When the broth with the clams is boiling, cook the clam meat briefly as if blanching.

Remove the clams from the pot, season the broth with salt, and add sliced vegetables like zucchini, carrots, and shiitake mushrooms.

Tear the prepared dough into thin pieces and add them to the boiling broth.

Boil until the dough is cooked through to finish.