Sujebi (Korean Hand-torn Dough Soup)
When you're tired of rice, a bowl of clean, savory sujebi is a real treat. Hand-torn pieces of homemade dough are dropped into anchovy broth and simmered until chewy.
Ingredients
Dough
- Flour3 cups
- Water200 ml
Broth & Vegetables
- Water2,300 ml
- Dried anchovies (for stock)10
- Onion1/2
- Carrot1/2
- Zucchini1/2
- Minced garlic1/3 spoon
- Soup soy sauce (guk-ganjang)3 spoons
- Salt1/3 spoon
Directions
- 1
Combine 3 cups of flour with 200 ml of water, adding the water little by little, and knead into a smooth dough.
- 2
Put the dough in a food-safe plastic bag and let it rest in the fridge for about 30 minutes.
- 3
Add 10 dried anchovies to 2,300 ml of water and boil for 10–15 minutes to make the broth.
- 4
While the broth boils, julienne the onion, carrot, and zucchini.
- 5
Once the broth is done, scoop out the anchovies.
- 6
Add the prepared vegetables and minced garlic, and season with soup soy sauce and salt.
- 7
Flatten the dough thin, tear it into pieces straight into the pot, and boil once more to finish.