Main
Sujebi (Korean Hand-Torn Noodle Soup)
1 hServes 4Nutri-Score B€€
B
1 h
1 hSujebi (Korean Hand-Torn Noodle Soup)
what you need
Ingredients
all-purpose flourGrains250 g
waterOther130 ml
saltSpices5 g
sesame oilPantry15 ml
potatoes (peeled and cubed)Produce2 pieces
zucchini (cubed)Produce1 piece
onion (diced)Produce1 piece
green onions (sliced)Produce3 pieces
garlic (minced)Produce3 pieces
soy saucePantry30 ml
gochugaruSpices10 g- anchovy stockPantry1.5 litres
per serving
Nutrition
317kcal
- Carbs
- 59 g
- Proteins
- 8 g
- Fat
- 6 g
what you’ll use
Tools
Mixing bowl
Stockpot- Stovetop
step by step
Method
- Step 1
Make the dough
- Combine the flour, water and salt in a bowl
- Knead until a smooth dough forms
- Cover and rest the dough
- Step 2
Prepare the vegetables
- Peel and cube the potatoes
- Cube the zucchini and dice the onion
- Slice the green onions and mince the garlic
- Step 3
Build the broth
- Bring the anchovy stock to a boil
- Add the potatoes, onion and garlic
- Season with soy sauce and gochugaru
- Step 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
- Step 5
Finish and serve
- Scatter the green onions over the soup
- Drizzle with sesame oil
- Ladle into bowls and serve hot
most cooked first