Homemade Sujebi with Hand-Torn Noodles
Craft a comforting bowl of Sujebi, a traditional Korean noodle soup made with hand-torn noodles and a flavorful vegetable medley. Delight in the process of creating tender, chewy noodles from scratch and savor the rich, savory broth infused with the essence of seafood and aromatic scallions. Finish with a touch of Korean spice for a truly authentic experience.
Ingredients
| 180 | grams all-purpose flour, plus more for dusting |
|---|---|
| 1 | large egg |
| 1 | teaspoon neutral oil, like vegetable or canola |
| 3⁄4 | teaspoon kosher salt, divided |
| 1⁄4 | cup lukewarm water, plus more as needed |
| 2 | scallions, ends trimmed |
| 1⁄4 | medium yellow onion |
| 1⁄2 | small russet potato |
| 1⁄2 | small zucchini |
| 1 | (16-gram) dried seafood pack |
| 1 | tablespoon Korean soup soy sauce |
| Chile oil or kimchi, for topping (optional) |
Instructions
Prepare the Dough | |
|---|---|
| 1. | In a medium bowl, combine the all-purpose flour, egg, neutral oil, ¼ teaspoon kosher salt, and lukewarm water. Mix with a fork until a rough dough forms. |
| 2. | Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and elastic. Add more water, if needed. Wrap the dough in plastic wrap and let it rest while preparing the soup. |
Make the Soup | |
| 1. | Slice the scallions, onion, potato, and zucchini as instructed. Bring 5 cups of water and the dried seafood pack to a boil in a large pot. |
| 2. | Add the zucchini, onion, potato, Korean soup soy sauce, and ½ teaspoon salt. Boil for 10 minutes until vegetables are softened. |
| 3. | Tear off small pieces of dough and drop them into the soup. Boil for 4 minutes, then remove the seafood pack and add scallions. Boil for an additional 2-4 minutes until noodles are translucent. |
| 4. | Adjust seasoning to taste. Serve hot, topped with chile oil or kimchi if desired. |
Published on Aug 12, 2024 by Luminița