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Sujebi

Korean Hand-Torn Dough Soup
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Soup
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 2 cups flour all-purpose
  • 3/4 cup water
  • A pinch of salt
  • 1 L water
  • 1/2 onion sliced
  • 1 potato sliced
  • 1/3 zucchini sliced
  • 2–3 tbsp carrot
  • 1–1.5 tbsp soy sauce
  • chicken stock Optional
  • 1 tbsp garlic minced

Method
 

  1. Mix flour, water, and salt. Knead lightly.
  2. Rest dough in fridge for 30 minutes.
  3. Boil water with garlic, onion, potato, zucchini, and carrot.
  4. Season with soy sauce and salt.
  5. Roll dough thin (2–3 mm), tear by hand.
  6. Add to broth and cook 3–4 minutes.