Sujebi is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables.
There are alot of way to create the different color and unique taste.
*Spinach (a handful spinach with 1/4 cup warter, then puree in the blender)
*Purple sweet potato ( cut into small pieces, mix with water, then puree in the blender)
* Kabocha squash ( steam or boil, then mash; mix with dough), or squash powder
*Gardenia (chija) fruit or powder, Korean Chive, Green tea powder, Artemisia........
- 6 cups Flour
- 2 1/2 Tbsp crown daisy powder
- 1/2 carrot, pureed with 1/4 cup water in blender
- 2 tsp salt
- vegetable oil
- Soup Base:
- 10 cups water
- 20 dried anchovies
- 2 dried kelp
- 1 green onion
- 2 potatoes, peeled, cut them into 6 chucks
- 1/2 onion, thinly sliced
- 1/2 zucchini ( Korean aehobak is better), cut 1/2 in lengh, then sliced
- 3 clove garlic, minced
- fish sauce
- Sesame oil
- Combine 2 cups of all purpose flour with 3/4 cup of water, 1/8 tsp salt, and 1 tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together. Set a side.
- Combine 2 cups of all purpose flour with 2 1/2 Tbsp of crown daisy powder; add 3/4 cup water, 1/8 tsp salt and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.Set a side.
- Combine 2 cups of all purpose flour with pureed carrot , 1/8 tsp salt, and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.
- Put the doughs into a plastic bag and keep it in the refrigerator.
- In mean time, place 10 cups of water in a large pot. Add dried kelp, and 20 dried anchovies (with the heads and guts removed).
- Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
- Turn the heat off and take the anchovies and kelp out.
- Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. Add a half cup of sliced onion, half-moon sliced zucchini and 3 cloves of minced garlic to the pot. Boil for 10 minutes over medium high heat.
- Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside.
- Open the pot and add 1 Tbsp fish sauce and the kelp strips.
- Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out. *tip: If you make more than 4 servingsâ worth, tearing the dough may take too long. So all family members should work together.
- Close the lid and cook for a couple of minutes to let the noodles cook. Open the lid and add the chopped green onion and some sesame oil.
- Transfer to a bowl and serve hot with kimchi.
|Amount Per Serving||%DV|
|Serving Size 461g|
|Recipe makes 8 servings|
|Calories from Fat 10||3%|
|Total Fat 1.14g||1%|
|Saturated Fat 0.21g||1%|
|Trans Fat 0.0g|
|Total Carbs 81.52g||22%|
|Dietary Fiber 3.9g||13%|