Korean Sujebi

Welcome to a serene morning experience where we dive into making Korean Sujebi, a traditional hand-torn noodle soup. This heartwarming dish brings comfort and warmth, perfect for those chilly mornings. Immerse yourself in the soothing process of making this soulful soup that’s not only delicious but perfect for nurturing moments of peace and reflection.

Ingredients

🍂 2 cups Korean Market all-purpose flour
💧 3/4 cup Evian water
🧂 1 teaspoon Morton salt
🐔 8 cups Swanson chicken broth
🥔 1 medium potato, peeled and sliced
🥕 1 large carrot, sliced
🧅 1 onion, sliced
🥬 2 cups napa cabbage, chopped
🍄 1 cup shiitake mushrooms, sliced
🌱 2 tablespoons chopped green onions
🧄 2 cloves garlic, minced
🌶️ 1 tablespoon Korean red chili flakes, Gochugaru
🥄 1 tablespoon Kikkoman soy sauce
🥢 Mae Ploy fish sauce to taste, optional

Instructions

1- Prepare the Dough:

• In a mixing bowl, combine 2 cups of Korean Market all-purpose flour and 1 teaspoon of Morton salt.
• Gradually add 3/4 cup of Evian water, mixing until a dough forms. Knead for a few minutes until smooth. Cover and let the dough rest for at least 30 minutes.

2- Prepare the Broth:

• In a large pot, bring 8 cups of Swanson chicken broth to a simmer over medium heat.
• Add sliced potato, carrot, onion, and napa cabbage to the pot. Allow to cook until the vegetables are tender.

3- Make the Noodles:

• Once the dough has rested, tear small pieces of the dough and flatten them slightly with your fingers.
• Drop the pieces directly into the simmering broth.

4- Add Flavor:

• Add the sliced shiitake mushrooms, minced garlic, and Korean red chili flakes, Gochugaru, to the pot.
• Stir in 1 tablespoon of Kikkoman soy sauce and Mae Ploy fish sauce if desired.

5- Simmer and Serve:

• Allow the soup to simmer for 10-15 minutes, or until the noodles are cooked through and chewy.
• Stir in chopped green onions just before serving.

6- Enjoy:

• Taste and adjust seasoning as necessary, then serve hot in bowls.

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 70 minutes
Servings: 4
Calories: 250 kcal
Proteins: 8g
Fats: 3g
Carbohydrates: 45g
Equipment:

• 📷 Panasonic S5 + Sigma lens
• 🎬 Adobe Premiere Pro
• Large pot
• Mixing bowl
• Knife and cutting board

Cooking Tips

• Ensure the dough is well-rested for optimal noodle texture.
• Adjust the amount of Gochugaru to control the spice level.
• Feel free to add other vegetables like zucchini or bok choy for additional flavor.

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Korean Sujebi

Posted by Waivio guest: @waivio_hivecooking