Sujebi
Sujebi, from above
Non vegKorea

Sujebi

Hand torn dough flakes in anchovy broth. Rustic, slurpable and better on a rainy day.

40 minTime
15 gProtein each
mildSpice
Torn by hand2 chapters · 1 min read

Make it your way

Grandma's wayHand torn wheat dough in anchovy and kelp broth.
The original
428kcalsame
15 gproteinsame
6 gfibresame
40minutessame

Sujebi.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Maida (all-purpose flour, plain flour)2 cups
Water1½ litres plus 120 ml for the dough
Salt1 tsp
Cooking oil (vegetable oil)1 tsp
Dried salted fish10 large dried anchovies, gutted
Kombua 10 cm piece
Potato1 large, sliced
Onion1, sliced
Carrot1 small, sliced
Zucchini (courgette, baby marrow)1 small, half moons
Garlic3 cloves, minced
Soy sauce1 tbsp
Spring onion (green onion, scallion)1 stalk, sliced

Method

6 steps
  1. 1Mix the maida with 120 ml water, the oil and a pinch of salt; knead 5 minutes. Cover and rest 30 minutes, or chill.
  2. 2Simmer the anchovies and kombu in the water for 15 minutes, then strain.
  3. 3Add the potato, onion and carrot and boil 5 minutes.
  4. 4With wet fingers, stretch thin pieces of dough and tear them into the simmering broth.
  5. 5Add the zucchini, garlic, soy and remaining salt and cook 5 minutes until the flakes float.
  6. 6Finish with spring onion and serve hot.
Serve it like this

Ladle into wide bowls with the flakes piled up and spring onion on top. Kimchi on the side; a spoon of yangnyeom soy for those who want heat.

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Make it a meal

What goes with Sujebi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kimchi fried rice20 min
Bread or rice Methi thepla40 min
On the side Napa cabbage kimchi90 min
On the side Kkakdugi40 min
A little snack Pajeon25 min
To drink Boricha25 min
Something sweet Kkwabaegi120 min
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