Korea

Sujebi

Name: Sujebi
Total time: 45 min
Yield: 3
Cuisine: Korea
Ingredients: 300 g Wheat flour; for the broth Dried anchovies & kelp; 1 each Potato & courgette; some of each Onion & garlic; 2 tbsp Soy sauce; some Spring onion

Korean soup with hand-torn dough flakes

Sujebi is a rustic Korean soup of hand-torn, irregular dough flakes in a clear anchovy-kelp broth.

Once a humble dish of lean times, it is now a nostalgic comfort food for rainy days.

Servings3

Time45 min

LevelMedium

Ingredients

Wheat flour300 g
Dried anchovies & kelpfor the broth
Potato & courgette1 each
Onion & garlicsome of each
Soy sauce2 tbsp
Spring onionsome

★ = available authentic in the Asia Boutique

Preparation

Knead flour with water and a little salt into a dough, let rest.
Simmer the anchovy-kelp broth and strain.
Cook potato, courgette and onion in the broth.
Tear thin flakes from the dough into the broth.
Season with soy sauce, serve with spring onion.

Make it original

Dried anchovies and kelp for sujebi are in the Asia Boutique.

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