Sujebi

What to get ready

• Flour 520 g
• Dried anchovies 60 g
• Kombu seaweed 20 g
• Potato 400 g
• Zucchini 240 g
• Spring onion 80 g
• Soy sauce 80 ml
• Gochugaru Korean chilli flakes 20 g

Method

1. 1 Knead the flour with salt water and a little oil until it forms a pliable dough, then let it rest for 1 hour; the longer it rests, the more elastic the dough will be.
2. 2 Simmer dried anchovies with kombu for 15 minutes to make a broth, then strain to remove the solids.
3. 3 Add the sliced potatoes and cook for 8 minutes until tender and the broth thickens.
4. 4 Stretch the dough into a thin sheet, then break it into small pieces and drop them directly into the boiling pot.
5. 5 Cook for 5 minutes until the dough pieces float and become translucent, season with soy sauce, then sprinkle with chopped scallions and chili powder.

With an appliance

• Microwave 45 min

  Replace step 3: toss the sliced potatoes with a ladle of broth in a loosely covered container at 800 W for 5 minutes, then transfer to the pot. Keep steps 4 and 5 as they cook in the broth.