Find The Recipe:
Sujebi
The noodles are so straightforward - just flour, water, salt, and oil - and the broth has such strongly Korean flavors, that it makes this soup such a classic, uncomplicated favorite. Koreans make sujebi on rainy days to keep themselves warm and cozy, and many of us have memories of helping tear the noodles ourselves. (I know I do!)
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
For the Soup:
- 8 cups anchovy or vegetable broth
- 1 onion, thinly sliced
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 potato, peeled and thinly sliced
- 1 cup cabbage, thinly sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the flour, salt, and water to make the dough. Knead until it forms a smooth ball. Let it rest for about 30 minutes.
- Roll out the dough on a floured surface until it's very thin. Fold it over itself a few times and then cut the folded dough into thin strips.
- In a pot, bring the broth to a boil. Add the sliced onion, carrot, zucchini, potato, and cabbage. Simmer until the vegetables are tender.
- Add the handmade dough strips to the pot, stirring gently. Cook for about 5-7 minutes until the noodles are cooked through.
- Season the soup with soy sauce, salt, and pepper. Add minced garlic and chopped green onions.
- Continue simmering for a few more minutes until the flavors meld together.
- Serve the Sujebi hot, and enjoy your delicious Korean hand-pulled noodle soup!
*Recipe on video and text may differ from each other!
How to cook Sujebi:
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