Photograph of the finished Sujebi

Korea · Canh bánh bột ngắt Sujebi

Sujebi

50 min Hands-on time + 1 hr waiting
EasyDifficulty
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 14.1 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 Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.7 oz

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.

Start cooking