Since I can't bring my family to Korea, I shall bring Korea to them. So today, I am making Sujebi 수제비 (hand torn noodle soup).
Who can I rely on for Korea food? Maangchi of course! Her recipes are so reliable! Don't you agree?
Findings: The broth is really tasty. I added in more potatoes as my girl loves them. She also finds it a little spicy so I shall attempt the non spicy some day.
This is something like our Min Hoon Kueh noodle soup. Only thing is that kimchi and potato are added to it. I shall try the non spicy version and see the difference between the korean and chinese.
Source
What you need:
Dough
280g plain flour½ tsp salt1 tbsp oil¾ cup water
Method:
Combine all ingredients together and knead until smooth.
(I used thermomix 3 min/knead)
Wrapped in a plastic bag and chill for ½ hour.
Stock
3½ cup of water20g dried anchovies, head and gut removed100g kimchi, chopped2 tbsp kimchi juice2 med potato, skinned and cut to chunk½ onion, sliced3 clove garlic, minced2 tbsp hot pepper paste
1 stalk green onion, sliced finely1 tsp sesame oil
Method:
Combine water, dried anchovies, kimchi, kimchi juice, potato, onion and garlic. Boil for 10 mins.
Add in hot ppepper paste, sesame oil.
Stretch and tear dough in while it is boiling.
Remove anchovies and add in green onion. Let it cook for 2 – 3 mins, cover.
Add in sesame oil and serve.
Enjoy!
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