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.

Boil 10 cups of water in a pot.

Prepare 12 large dried anchovies by removing heads and guts and cut them for better flavor extraction.

Add the anchovies and dried kelp to the boiling water to make stock.

In a large bowl, combine 3/4 cup water, 1/2 teaspoon salt, and 1 tablespoon grape seed oil.

Add 2 cups of all-purpose flour to the mixture and blend until a dough forms.

Knead the dough for about 10-15 minutes until smooth, or use a food processor for 1-2 minutes.

Let the dough rest in a plastic bag for 30 minutes.

Chop 1 large potato, 1 onion, 1 zucchini, and 1 carrot into bite-sized pieces.

After 20 minutes of boiling the stock, add the chopped potato and onion to the pot.

Cook for an additional 15 minutes without removing the anchovies and kelp.

Add the chopped zucchini and carrot to the pot.

Add 6 minced garlic cloves and a desired amount of homemade soup soy sauce to the pot.

Turn the heat to medium-high and cook for 5 minutes until noodles and vegetables are cooked through.

Finish with a drizzle of sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens