Potato Sujebi Soup
Sujebi is made by tearing dough into irregular flakes by hand. Rest the dough briefly and stretch it thin before tearing so the pieces cook evenly.
Ingredients & seasoning
Main ingredients
- All-purpose flour200g
- Water110ml
- Potato200g
- Onion80g
- Anchovy stock900ml
Seasoning
- Salt1/2 tsp
- Soup soy sauce1 tbsp
- Minced garlic1 tsp
To finish
- Green onion20g
Method
- 01
Mix flour, water and 1/4 tsp salt. Knead for 5 minutes, cover and rest for 20 minutes.
- 02
Cut potato into 5mm half-moons, slice onion and chop green onion. Bring stock, potato and onion to a boil, then simmer on medium for 5 minutes.
- 03
Stretch dough thin, tear into bite-size flakes and add to the simmering stock. Stir to separate and cook for 5 minutes.
- 04
Add soup soy sauce, garlic, green onion and remaining 1/4 tsp salt. Simmer 3 more minutes. Cut a thick flake to check for raw flour inside and ensure potatoes are tender.