Sujebi || Hand-pulled Dough Soup, Hand-torn noodle soup, 面片汤, 麵疙瘩, すいとん, 수제비 2

Sujebi is a beloved Korean comfort food that involves tearing pieces of dough directly into a boiling broth. This simple yet satisfying dish is often enjoyed on chilly days or as a quick and easy meal.

Ingredients:

For the Broth:

• Dried anchovies
• Dried kelp
• Onion, sliced
• Garlic cloves, minced
• Soy sauce
• Salt

For the Dough:

• All-purpose flour
• Water
• Salt

Instructions:

1. Prepare the Broth:
   • In a large pot, add dried anchovies, dried kelp, onion, and garlic to water. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
   • Strain the broth, discarding the solids. Season with soy sauce and salt to taste.
2. Make the Dough:
   • In a bowl, combine flour, water, and salt. Knead until smooth and elastic.
   • Divide the dough into smaller pieces.
3. Cook the Sujebi:
   • Bring the broth to a boil.
   • Tear off small pieces of dough and drop them into the boiling broth.
   • Cook until the dough floats to the surface and becomes tender.
4. Serve:
   • Ladle the sujebi and broth into bowls.
   • Optionally, garnish with chopped green onions or other vegetables.

Tips:

• For a richer broth, consider adding vegetables like zucchini, carrots, or potatoes.
• To add a spicy kick, include some chili flakes or a sliced chili pepper.
• Serve sujebi with kimchi or other side dishes for a complete meal.