1
Slice 300g of potatoes thinly, place in a pot with 500ml of water, bring to a boil over high heat, then reduce to low heat and simmer until the potatoes are fully cooked.
Potato Sujebi (Hand-Torn Noodle Soup)
How to make Potato Sujebi that is softer and chewier by using the moisture from the potatoes in the dough.
KoreanSoup & Stew
⏱️ 30 min total📝 9 steps
What You'll Need
Potato300g (for dough), 6 small ones
Flour250g (for dough)
Carrot1/4 piece
Onion1 small
Green onion1 stalk
Zucchini1 piece
Dried anchovies for broth20 pieces
Dried kelp2 pieces
Guk-ganjang (soup soy sauce)3 tbsp
Roasted salt2 tsp
Minced garlic1 tbsp
Cooking oil1 tbsp
Water2.2L
Instructions
2
While the potatoes are boiling, prepare the broth by boiling 50 anchovies and kelp separately, then reduce to low heat and simmer for 30 minutes.
⏱️ 30m 0s3
Mash the cooked potatoes with a fork.
4
Add 250g of flour, salt, and a tablespoon of cooking oil to the mashed potatoes, and knead using only the moisture from the potatoes without adding water.
5
Place the completed dough in a plastic bag and let it rest for a while.
6
Prepare the vegetables by slicing the carrot, onion, zucchini, and green onion to appropriate thicknesses.
7
Add 700ml of water to the prepared broth and boil with the potatoes and carrots first.
8
Tear the rested dough thinly into the boiling broth to make the Sujebi.
9
Add the zucchini, onion, green onion, 1 tbsp minced garlic, and 3 tbsp soup soy sauce in order to season.