Korean
Korean - Noodles
Sujebi
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups plain flour
- • 3/4 cup water
- • 8 cups anchovy-kelp broth
- • 1 courgette, quartered and sliced
- • 1 potato, sliced
- • 3 cloves garlic, minced
- • 2 tablespoons soup soy sauce
- • 2 spring onions, chopped
- • 1/2 teaspoon salt
Preparation Steps
1
Phase 1
Knead the flour, water, and salt into a soft dough, cover, and rest for 30 minutes.
2
Phase 2
Bring the anchovy-kelp broth to a boil and add the potato and garlic; simmer for 8 minutes.
3
Phase 3
Pull the dough with your fingers into thin, rough flakes and drop them straight into the boiling broth.
4
Phase 4
Boil the flakes for 5 minutes, stirring gently so they do not stick together.
5
Phase 5
Add the courgette and cook for 2 more minutes.
6
Phase 6
Season with soup soy sauce and salt, finish with spring onions, and serve hot.