수제비 Sujebi: How to make Korean Hand Torn Noodle Soup! Easy Recipe!

Description

I've been dreaming about the Sujebi I had in Korea for over a year now, and finally decided to try making it at home! I didn't have time to grab clams, but adding them into the broth would've been an amazing addition! Here's the recipe for it below:
Show More I've been dreaming about the Sujebi I had in Korea for over a year now, and finally decided to try making it at home! I didn't have time to grab clams, but adding them into the broth would've been an amazing addition! Here's the recipe for it below:

Dough:
All purpose flour: 2.5 cups
Salt: 3 pinches
Cooking oil: 1 tablespoon
water: 2/3 cups

Soup Base:
Water
Dried Kelp
Dried Anchovies (we used anchovy powder)

Seasoning:
Korean Soup Base Soy Sauce
Fish Sauce
Salt
Pepper
Mushroom Seasoning Powder

T
Zucchini
Carrot
Potato
Onion
Spring Onion
Garlic
Clams

Seaweed Flakes

Recipe:
Mix the Flour, salt
Add in the water bit by bit until fully mixed
Knead the dough until everything is smooth
Cover with a towel and let it rise for 30 minutes
Knead it more until it's the texture of your earlobe

For the soup base, boil kelp, anchovies for 30 minutes, and remove from soup.

Add in all seasoning to taste, we added in 1 teaspoon to begin with and added more to taste as the soup was boiling (salt only as necessary)

Add in onion, carrots, potato, garlic, clams and boil till soft

Add in spring onion, zucchini

Once zucchini is soft, it's ready to eat and you can top with some seaweed flakes and a side of kimchii!

Music by Cults - 2099 - https://thmatc.co/?l=5DA8F7

Hope you enjoy this as much as I did! Truly Mashisoyo!!!!

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