Photograph of the finished Kalguksu sujebi

Korea · Mì cắt tay nấu bánh bột Kalguksu sujebi

Kalguksu sujebi

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Dried anchovies Dried anchovies 2.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Zucchini Zucchini 8.5 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Garlic Garlic 8 cloves

Method

  1. 1 Knead the flour with salt water until it forms a firm dough, then wrap it tightly and let it rest for 1 hour until the dough is elastic.
  2. 2 Simmer the broth with dried anchovies and kombu for 15 minutes, then remove the solids.
  3. 3 Divide the dough in half: roll one half thinly, fold it, and cut it into noodles; leave the other half as a whole block.
  4. 4 Add the sliced potatoes to the pot first to slightly thicken the broth.
  5. 5 Add the noodles, and at the same time, break the remaining dough into thin pieces and drop them directly into the pot. Cook for 6 minutes, then season with soy sauce.

With an appliance

  • Microwave 55 min

    Replace step 4: swirl the sliced potatoes with a ladle of broth in a loosely covered container at 800 W for 5 minutes, then transfer both the potatoes and broth to the pot. Keep step 5 as is so that the noodles and tortillas cook simultaneously.

Start cooking