Fun and easy Sujebi - Korean Hand-pulled noodle soup or Hand-torn dough soup will warm you up!

flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more nutrients.

potatoes

🥗Healthier: sweet potatoes

Sweet potatoes are more nutritious.

Add 2 cups of flour and 1 teaspoon of sea salt to a bowl.

Pour in about 160 mL of water and mix to make lumps.

Knead the dough until it becomes cohesive and stretchy, but still sticky.

Wrap the dough in plastic wrap and let it rest for 15 to 30 minutes.

In a pot, add 6 cups of water, dried large anchovies, and dried kelp.

Simmer the broth uncovered for about 30 minutes.

Remove the anchovies and kelp from the broth.

Season the broth with 1 teaspoon of sea salt and some cukang Korean soup soy sauce.

Cut zucchini, potatoes, onions, and red chili pepper into pieces.

Tear off small pieces of the rested dough, wet fingers, and stretch the dough thin.

Add the torn dough pieces to the simmering broth along with chopped zucchini and garlic.

Cook until the dough pieces rise to the top, indicating they are cooked.

Ladle the soup into bowls and top with chopped green onions and chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens