Korean Hand Torn Noodle Soup: Sujebi (수제비 레시피)

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 1 cup of flour, 1/3 cup of water, and 1/2 teaspoon of salt in a bowl.

Knead the dough by pushing it down in your palm about 50 to 100 times.

Place the dough in a bag and refrigerate for about an hour.

In a pot, bring 8 cups of water to a boil.

Add 6 grams of dashima and 10 pieces of dried anchovies (remove heads) to the boiling water.

Add 300 grams of radish to the stock.

Strain the stock after cooking.

Chop onions, jalapenos, carrots, and zucchini; reserve half for garnish.

Cook 250 grams of potato and 30 grams of carrot until tender.

Add 100 grams of zucchini, onion, scallion, and pepper to the pot.

Season with 1/2 tablespoon of soy sauce, 1/2 teaspoon of salt, and black pepper.

Tear the dough into pieces and add to the soup.

Taste and adjust seasoning with more jalapeno and salt if desired.

Serve hot, garnished with scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens