Homemade ‘Sujebi’ (Hand-Torn Noodle Soup) – A Taste of Nostalgia
Homemade ‘Sujebi’ (Hand-Torn Noodle Soup) – A Taste of Nostalgia
A Comforting Bowl of ‘Sujebi’ Perfect for Rainy Days – Cherished Memories in Every Bite
This is a nostalgic dish of ‘Sujebi’ that my mother used to make whenever it rained lightly when I was young. She would pick fresh zucchini from her garden and quickly prepare this heartwarming noodle soup. The chewy, hand-torn dough paired with a deep, savory broth will warm your body and soul on a chilly day.
Main Ingredients- Store-bought Sujebi dough 100g (If making from scratch: 2 cups flour, 1 cup water, pinch of salt)
- 1 potato (medium-sized)
- 1/4 onion
- 1 green chili pepper (or 2 for extra spice)
- A small piece of carrot
- A small piece of zucchini
- 1 tbsp soy sauce or anchovy sauce
- 4 cups anchovy and kelp broth (approx. 800ml)
- Shredded seaweed for garnish
- Toasted sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare the vegetables for the Sujebi. Slice the potato, carrot, and zucchini into bite-sized pieces, about 0.5cm thick, or into half-moon shapes. Thinly slice the onion and finely chop the green chili pepper. (Tip: Rinsing the potatoes to remove excess starch can help keep the broth clear.)
Step 2
In a deep pot, add anchovies and kelp, then pour in about 5 cups of cold water to make the broth. Once it starts boiling, remove the kelp. Let the anchovies simmer for another 10 minutes, then strain to get a clear broth. Add the sliced potatoes and carrots to the broth and bring to a boil.
Step 3
Once the broth is boiling, add the Sujebi dough pieces one by one. If using store-bought dough, it’s often coated in flour. Briefly rinse it in boiling water to remove excess flour before adding it to the soup for a cleaner broth. Tearing the dough thinly by hand will help it cook faster and become more tender.
Step 4
When the Sujebi pieces float to the surface, add the onion, zucchini, and chopped green chili pepper, and let it simmer for a bit longer. Season the soup with soy sauce or anchovy sauce. Add salt if needed to adjust the taste. (Tip: Taste the broth at this stage and add more soy sauce or anchovy sauce if it’s not flavorful enough.)
Step 5
Ladle the delicious Sujebi into bowls. Garnish generously with shredded seaweed and a sprinkle of toasted sesame seeds to complete this nostalgic dish. Enjoy this comforting soup!
