1
Crack 1 egg into a bowl and remove the chalaza.
Sujebi (Hand-Torn Noodle Soup)
A chewy sujebi recipe featuring Chef Kim Dae-seok's know-how.
KoreanSoup & Stew
⏱️ 45 min total📝 17 steps
What You'll Need
Flour1 1/2 cups
Potato starch1/2 cup
Water1 1/5 cups (for dough) / 2 liters (for broth)
Salt1/3 tbsp (for dough) / 1/3 tbsp (for seasoning)
Egg1
Dried anchovies for broth1 handful
Dried shrimp1 handful
Dried kelp10g
Potato1 (large)
Zucchini1/2
Green onion1/2 stalk
Onion1/2
Cheongyang chili pepper1
Carrota little
Soup soy sauce2 tbsp
Minced garlic1/2 tbsp
Instructions
2
Add 1 1/2 cups of flour to the bowl with the egg.
3
Add 1/2 cup of potato starch.
4
Dissolve 1/3 tbsp of salt in water.
5
Add 1 cup of the salted water and an additional 1/5 cup of water, then knead the dough.
6
Cover the dough with plastic and let it rest for 30 minutes.
⏱️ 30m 0s7
Pour 2 liters of water into a pot and place a handful of dried anchovies, a handful of dried shrimp, and 10g of dried kelp into a broth bag.
8
Turn on the heat and boil the broth for 10 minutes from the time it starts boiling.
⏱️ 10m 0s9
While the broth is boiling, slice the potato, zucchini, onion, Cheongyang chili pepper, green onion, and a little bit of carrot.
10
Once the broth is ready, remove the broth bag.
11
Add the prepared potato and zucchini to the pot first.
12
Add 2 tbsp of soup soy sauce.
13
Add 1/3 tbsp of salt to season.
14
Add 1/2 tbsp of minced garlic.
15
Add the onion and carrot.
16
Tear the rested dough into pieces using a spoon and drop them into the pot, then boil thoroughly for at least 5 minutes.
⏱️ 5m 0s17
Add the Cheongyang chili pepper and green onion to finish.