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:

1. 2 cups all-purpose flour
2. 1/2 teaspoon salt
3. 3/4 cup water

For the Soup:

1. 8 cups anchovy or vegetable broth
2. 1 onion, thinly sliced
3. 1 carrot, julienned
4. 1 zucchini, julienned
5. 1 potato, peeled and thinly sliced
6. 1 cup cabbage, thinly sliced
7. 2 green onions, chopped
8. 2 cloves garlic, minced
9. 1 tablespoon soy sauce
10. Salt and pepper to taste

Instructions:

1. 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.
2. 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.
3. In a pot, bring the broth to a boil. Add the sliced onion, carrot, zucchini, potato, and cabbage. Simmer until the vegetables are tender.
4. Add the handmade dough strips to the pot, stirring gently. Cook for about 5-7 minutes until the noodles are cooked through.
5. Season the soup with soy sauce, salt, and pepper. Add minced garlic and chopped green onions.
6. Continue simmering for a few more minutes until the flavors meld together.
7. Serve the Sujebi hot, and enjoy your delicious Korean hand-pulled noodle soup!