Easy Korean Vegetarian Hand Torn Noodles Soup (수제비) Recipe | Sujebi Recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

potato

🥗Healthier: sweet potato

💰Cheaper: regular potato

Sweet potato offers additional vitamins and a different flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: soy sauce

Tamari is gluten-free and has a similar taste.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats and a lighter flavor.

Mix 250 g flour with 140 ml water and 1/2 tsp salt in a bowl until a dough forms.

Add 2 tbsp of oil to the mixture and mix with chopsticks or a spoon, then use hands to combine until it doesn't stick to your hands.

Knead the dough for about 5 minutes until it's a little loose.

Place the dough in a bag or airtight container and ferment in the refrigerator for about 1 hour (or at least 10-20 minutes if short on time).

Prepare the vegetables: Cut 1 small onion, 2 potatoes (cut thick), 1 small carrot (sliced), and 1/2 zucchini (to be added later).

Boil 4.5 glasses of water (about 1.2 liters) in a pot and add the dried shiitake mushrooms, boiling for 2-3 minutes.

Add the potatoes and onions to the boiling water and cook for about 5 minutes.

Remove the dough from the refrigerator, separate it into three parts, and flatten it out using water on your hands to prevent sticking.

Add the zucchini, carrot, and minced garlic to the pot and mix well.

Stir in 2 tbsp of soy sauce, spring onions, and black pepper to taste.

Taste the soup and adjust seasoning with more water or salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens