Sujebi
HB-16547 · Hand-built original · Korean
Hand-torn wheat dough flakes simmered with onion, zucchini, carrot and seaweed in an anchovy stock, seasoned with soup soy sauce and garlic.
KoreanMain courseDairy-freeEgg-free
Main ingredient: wheat flour
Pairs well with: kimchi, pickled radish, seasoned bean sprouts, soy sauce
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 6 1/4 cups water
- 1 anchovy stock pack
- 1/4 onion
- 1/4 Korean zucchini
- 1/6 carrot
- 1/2 stalk green onion
- 1 Cheongyang chili pepper
- 1/2 tablespoon cut seaweed
- Dough: 7 oz all-purpose flour
- Dough: 1/2 cup water
- Dough: 1/2 teaspoon salt
- Dough: 1 tablespoon cooking oil
- Seasoning: 1 tablespoon soup soy sauce
- Seasoning: a little salt
- Seasoning: a little black pepper
- Seasoning: a little minced garlic
Method
- Work the dough flour with the salt, cooking oil and water added a little at a time, kneading until it comes together smoothly and keeping a spoonful of the water back to adjust the consistency.
- Cover the dough so it does not dry and rest it in the refrigerator for 20 to 30 minutes.
- Soak the cut seaweed for about 5 minutes only, then rinse it once in clean water.
- Julienne the onion, zucchini and carrot, and chop the green onion and Cheongyang chili small.
- Bring the water to a boil in a pot with the anchovy stock pack in it.
- Add the onion, zucchini and carrot and bring the pot back to a boil.
- Pull the rested dough into flat, easy-to-eat flakes, tearing them straight into the boiling broth.
- Add the soaked seaweed to the pot.
- Season the soup with the minced garlic, soup soy sauce, black pepper and salt.
- Scatter the green onion and Cheongyang chili over the sujebi and serve it boiling hot.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).