Sujebi, Hand-pulled Dough Soup, 面片汤, 麵片湯, , すいとん, 수제비

Sujebi, Hand-pulled Dough Soup, 面片汤, 麵片湯, , すいとん, 수제비 Leave a comment

Soft pieces of flour dough hand-torn and dropped into boiling stock. The stock is usually made with dried anchovies, but sliced potatoes or squash can be added according to preference.




Ingredients (serve 4)
Hand-pulled dough (3 cups flour, ½ cup water, ⅓ teaspoon salt), 2 potatoes, 3 oz (90g) Korean young squash, 1 oz (30g) oyster mushroom, 1 large green onion (1 oz, 30g)

 Anchovy broth 20 medium dried anchovies, 10 cups water (2.5L), 2 tablespoons soy sauce for soup, 1 green onion, 1 tablespoon minced garlic, 1 tablespoon rice wine, salt as needed
– Seasoning 4 tablespoons soy sauce, 2 tablespoons soy sauce for soup, 2 minced green chili pepper, 1 tablespoon gochut-garu (red chili pepper powder), 1 tablespoon sesame seeds, crushed

1. In a large bowl, mix the flour, salt and ½ cup of water. Knead the dough until soft and smooth. Place the dough in a plastic bag and rest it for 30 minutes.
2. Remove the head and insides of dried anchovies and put clean anchovies into a large saucepan. Pour 16 cups water and bring to a boil for 15 minutes. Strain the broth in a colander with cheesecloth and remove anchovies. Season the broth to taste with soy sauce for soup and salt.
3. Halve the potato and young squash. Cut them into ½-inch (1-cm) thick slices.
4. Shred the oyster mushroom. Cut green onion diagonally.
5. In a small bowl, combine the soy sauce, minced green chili pepper and the rest of the ingredients for sauce.

1. Bring the anchovy broth to a boil on medium heat and add potatoes. When it became transparent, add the dough as pulled bite-size hoodle and boil them.
2. Put the young squash, mushroom, green onion in the prepared broth and boil them until the young squash becomes soft.
3. Serve with sauce.

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