Korea’s Best Seafood in Jeju!! (And One I Don’t Like)

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour is gluten-free.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without additives.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal provides a vegan alternative with binding properties.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more affordable.

Mix wheat flour and water in a bowl until a dough forms.

Knead the dough on a floured surface until smooth, about 10 minutes.

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

Roll out the rested dough to a thin sheet, about 1/8 inch thick.

Cut the dough into thin strips to form noodles.

Bring vegetable broth to a boil in a large pot.

Add the noodles to the boiling broth and cook until tender, about 5-7 minutes.

Add sliced zucchini, potato, and carrot to the pot and simmer until vegetables are cooked, about 5 minutes.

Stir in minced garlic, soy sauce, and sesame oil to the soup.

Season with pepper and garnish with chopped green onion and seaweed before serving.

Cooking Techniques

Spice Level:

Allergens