Plato principal
Sujebi (Korean Hand-Torn Noodle Soup)
1 hPara 4Nutri-Score B€€
B
1 h
1 hSujebi (Korean Hand-Torn Noodle Soup)
lo que necesita
Ingredientes
all-purpose flourCereales250 g
waterOtro130 ml
saltEspecias5 g
sesame oilDespensa15 ml
potatoes (peeled and cubed)Frutas y verduras2 piezas
zucchini (cubed)Frutas y verduras1 pieza
onion (diced)Frutas y verduras1 pieza
green onions (sliced)Frutas y verduras3 piezas
garlic (minced)Frutas y verduras3 piezas
soy sauceDespensa30 ml
gochugaruEspecias10 g- anchovy stockDespensa1,5 litros
por ración
Nutrición
317kcal
- Carbohidratos
- 59 g
- Proteínas
- 8 g
- Grasas
- 6 g
lo que usará
Utensilios
Bol
Olla- Placa de cocina
paso a paso
Preparación
- Paso 1
Make the dough
- Combine the flour, water and salt in a bowl
- Knead until a smooth dough forms
- Cover and rest the dough
- Paso 2
Prepare the vegetables
- Peel and cube the potatoes
- Cube the zucchini and dice the onion
- Slice the green onions and mince the garlic
- Paso 3
Build the broth
- Bring the anchovy stock to a boil
- Add the potatoes, onion and garlic
- Season with soy sauce and gochugaru
- Paso 4
Tear in the noodles
- Pinch off pieces of dough and tear them into the boiling broth
- Add the zucchini
- Simmer until the noodles float and are cooked through
- Paso 5
Finish and serve
- Scatter the green onions over the soup
- Drizzle with sesame oil
- Ladle into bowls and serve hot
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