The Korean Tri-color Gnocchi Soup (Samsaek-Sujebi) Recipe

click to rate
1 vote | 402 views


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........

Prep time:
Cook time:
Servings: 8
Tags:

Ingredients

Cost per serving $0.32 view details

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Put the doughs into a plastic bag and keep it in the refrigerator.
  5. 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).
  6. Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
  7. Turn the heat off and take the anchovies and kelp out.
  8. 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.
  9. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside.
  10. Open the pot and add 1 Tbsp fish sauce and the kelp strips.
  11. 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 servings’ worth, tearing the dough may take too long. So all family members should work together.
  12. 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.
  13. Transfer to a bowl and serve hot with kimchi.

Toolbox

Add the recipe to which day?
« Today - Aug 26 »
Today - Aug 26
Aug 27 - Sep 02
September 3 - 9
September 10 - 16
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 461g
Recipe makes 8 servings
Calories 387  
Calories from Fat 10 3%
Total Fat 1.14g 1%
Saturated Fat 0.21g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 613mg 26%
Potassium 330mg 9%
Total Carbs 81.52g 22%
Dietary Fiber 3.9g 13%
Sugars 1.25g 1%
Protein 11.0g 18%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment