Sujebi (hand-torn noodle soup:수제비)

How to make sujebi, both spicy and mild versions.

Full recipe, photos, and ingredients are on my website: http://www.maangchi.com/recipe/sujebi


Sujebi (mild version): 2 servings
Ingredients:
Flour, salt, vegetable oil, water, dried anchovies, dried kelp, green onion, potatoes, onion, fish sauce, sesame oil.
Directions:
1.Combine 2 cups of all purpose flour with ¾ cup water, ½ ts salt, and 1 TBS of vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.

2.Put the dough into a plastic bag and keep it in the refrigerator.
*tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy.

Let's make stock:
1.Place 10 cups of water in a large pot. Add about 4×6 inch square of dried kelp, and 10 dried anchovies (with the heads and guts removed).

2. Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
3. Turn the heat off and take the anchovies and kelp out.
4. Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot.
5. Add a half cup of sliced onion and 3 cloves of minced garlic to the pot.
6. Boil for 10 minutes over medium high heat.
7. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside.
8. Open the pot and add 1 TBS fish sauce and the kelp strips.

Now it's time to make noodles!
1. 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.
2. Close the lid and cook for a couple of minutes to let the noodles cook.
3. Open the lid and add the chopped green onion and some sesame oil.
4. Transfer to a bowl and serve hot with kimchi.

Hot spicy kimchi sujebi: 1 serving
Ingredients:
Flour, salt, water, vegetable oil, dried anchovies, potato, onion, green onion, kimchi, garlic, hot pepper paste, sesame oil.
Directions:
1. Combine 2 cups of all purpose flour with ¾ cup water, ½ ts salt, and 1 TBS of vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.
2. Put the dough into a plastic bag and keep it in the refrigerator.
*tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy.

Let's make stock:
1. In a shallow pot, place 3 ½ cup water, ½ cup chopped kimchi, 2 TBS kimchi juice, 1 medium sized potato (peeled and cut into chunks), ¼ cup amount of sliced onion, and 5 large dried anchovies (after removing the heads and guts).
2. Close the lid and bring to a boil for 10 minutes over medium high heat. Lower the heat and simmer another 10 minutes.
3. Chop 1 stalk of green onion and set aside.
4. Take out the dough from the refrigerator and knead a few more minutes until the dough gets smooth and silky.
5. Put the dough back into the plastic bag.
6. Open the lid of the boiling pot and take out the anchovies and add 1-2 TBS hot pepper paste. Stir it with a spoon.

Now it's time to make noodles!
1. 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.
2. Close the lid and boil it for a few more minutes to cook the dough
3. Turn the heat off and add the chopped green onion and a few drops of sesame oil.
4. Serve hot!

If you want to, you can add an egg when it's still hot: