How to make (Hand-Torn) Sujebi Noodles

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.

Combine 1 cup flour and 1/3 cup water in a mixing bowl and mix until the dough starts to clump together.

Knead the dough with hands for about 2 minutes until it is sticky but can still come off.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Prepare the broth by adding a 2x2 inch piece of kombu and 15 dried anchovies to 5 cups of water in a pot.

Bring the water to a boil and remove the kombu after 5 minutes, then let the anchovies cook for another 5 minutes before turning off the heat.

Cut 2 medium potatoes in half and then into uneven squares and strips, and set aside.

Cut spring onions and set aside.

Bring the broth back to high heat and add the potato pieces once it boils.

Remove the dough from the refrigerator and tear off pieces to stretch them out thinly before adding them to the pot.

Cook until all pieces are fully cooked through, then add 1 teaspoon of salt, 1/2 teaspoon of minced garlic, and 1/2 teaspoon of soy sauce.

Check the thickness of the dough pieces; they should be thin enough to see light through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens