Sujebi (수제비)

Updated at: Thu, 17 Aug 2023 03:57:02 GMT

Step 1

Combine the flour, ¾ cup water, kosher salt, and vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.

Step 2

Put the dough into a plastic bag and keep it in the refrigerator. *tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy.

Step 3

Place 10 cups of water in a large pot. Add dried kelp and dried anchovies

Step 4

Bring it to a boil for 20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.

Step 5

Turn the heat off and take the anchovies and kelp out.

Step 6

Add the potato, onion, and garlic to the pot and boil 10-15 minutes over medium high heat.

Step 7

Cut the cooked kelp into bite sized pieces. Set aside.

Step 8

Open the pot and add fish sauce, soup soy sauce (or salt), and the kelp strips.

Step 9

Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out.*tip: If you make more than 4 servings’ worth, tearing the dough may take too long. So all family members should work together.

Step 10

Close the lid and cook for a couple of minutes to let the noodles cook. The noodles will float on the surface when cooked properly.

Step 11

Add the green onion and toasted sesame oil

Step 12

Transfer to a bowl and serve hot with kimchi.

0 liked

0 disliked