Sujebi (Korean Hand-Pulled Dough Soup)

Name: Sujebi (Korean Hand-Pulled Dough Soup)
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: All-purpose flour, 180 g; Water, 850 ml; potatoes, 150 g; zucchini, 100 g; Soup Anchovy, 15 g; Korean soup soy sauce, 15 ml; salt, 2 g

Sujebi — Batter or dough is easy to tear thinly if you wet your hands.

50 min · 2 servings

Sujebi (Korean Hand-Pulled Dough Soup) — Reference photo; presentation may differ. Photo: Steve Longus · CC BY 2.0

Ingredients

All-purpose flour, 180 g Water, 850 ml potatoes, 150 g zucchini, 100 g Soup Anchovy, 15 g Korean soup soy sauce, 15 ml salt, 2 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Add 100 ml of water and 1 g of salt to wheat flour, knead, cover, and let sit for 20 minutes.
Boil Korean dried anchovies in the remaining water for 10 minutes, drain, add thinly sliced potatoes, and boil for 5 minutes.
Stretch Batter or dough thinly, tear off bite-sized pieces, and put them in the broth.
Add zucchini, Korean soup soy sauce, and remaining salt, then simmer for 5 minutes until the inside of Batter or dough is cooked through.

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