Sujebi (hand-torn noodle soup:수제비)

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.

Use a food processor to combine 2 cups of plain flour, 1/2 teaspoon salt, 1 tablespoon vegetable oil, and 3/4 cup water until a dough forms.

Knead the dough a little more by hand if necessary, then place it in a plastic bag and refrigerate.

Prepare the stock by using dried anchovies; remove the insides and heads, then place them in a tea strainer.

Boil the anchovies in a large pot of water for 15-20 minutes, then lower the heat and simmer for an additional 20 minutes.

Peel and chop the potato into chunks and add it to the simmering stock along with 1/2 cup of chopped onion and 3 cloves of garlic.

Boil for another 10 minutes until the potato is tender.

Stretch the refrigerated dough into thin sheets, then tear it into noodle shapes.

Add the torn noodles to the boiling stock and cook for 2-3 minutes until they are cooked through.

Season the soup with fish sauce and sesame oil to taste, and garnish with green onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens