If you have never had a sujebi before, you should give it a try. It is an old Korean noodle dish served with warm broth. Great luxury food. Learn how to make it and add it to your cooking today!
What a SUJEBI
Sujebi (수제비) is a Korean-style noodle soup that can be warm and filling. Noodles are soft and chewy, the broth is rich in my mother, and is often served as small as kimchi.
Sujebi uses a few basic and inexpensive ingredients, which is why it became popular after the Korean War. This is because some Koreans who lived in poverty at the time could not afford to buy rice. For this it was considered a medicine, because wheat was expensive and scarce.
The dish also resembles calguxu (knife cutting knife). The main difference between this is that sujebi soup uses cracked dough instead of sliced noodles, so each dough is different in the same way. For this reason, Suzebi is also called “handmade noodle soup”, “hand-drawn noodle soup” or “batter dough”.
There are many different types of suzhebi – such as Gamja Sujebi (potato centric dough soup), Kimchi Sujebi (kimchi flake soup), Haemul Sujebi (seafood soup soup) and Deulggae Sujebi (soup of perilla flake dough).
Sujebi is a favorite meal among Koreans in winter and for good reason. Delicious and light meal, sujebi is perfect for rainy days and cold nights
Cooking tips
As the main ingredient of sujebi soups and noodles, to make the right will be very important to make a delicious suzhebi at home.
Korean soup stock
This Korean soup stock is the backbone of a delicious Korean soup. It is usually made with dried anchovies and dried kelp, but you can use one or the other. You can make the taste even harder by adding daikon radish, green onions, etc.
You can also buy pre-packaged dash or yuxu packet (bag version) at a Korean grocery store, which will make cooking faster and easier.
Korean homemade soup stock can be made early and not easy to freeze.
Hand nodes
The highlight of this is the hand-drawn noodle noodle soup. Most people do this at home, though this can be quite a chore. It can damage your wrists and hands as you pull too much dough, especially if you make too much of it.
To give the noodles a nice texture and elasticity, it is important to mix well (give a lot of massages!) And then throw the dough in the fridge for 2 hours.
Also, try to soften and make the dough as thin as possible, so that it does not give you texture when you eat it. Thick dough flakes are not fun to chew and are not bad in taste and small.
Easy home decoration
If you do not want to do the extra work needed to make homemade noodles or have a short time, you can buy ready-made dough, ready for use in a Korean grocery store. It works well, tastes the same, and can be found in the refrigerator or refrigerator compartment.
Some Korean Noodle Shopping You Would Like
If you like noodle soup with Korean flavor, you should check this out. They all taste amazing in different ways.
Jjampong (Bitter Seafood Noodle Soup)
Janchi Guksu (Feast of Noodle)
Calguxu (soup cut)
Mul Naengmieon (Korean Cold Noodle Soup)
SUJEBI INGREDIENTS
Hand nodes
1.5 cups of plain flour
1/2 tbsp corn or potato starch
1/4 tsp fine salt
1/2 cup water
SOPHO
4.5 cups Korean soup stock (hole stock)
200 g (7 ounces) potatoes, peeled and cut into small bite pieces (about 0.5 to 1 cm / 0.2 to 0.4 inches in diameter)
50 g (1.8 ounces) onion, peeled and finely chopped
75 g (2.6 ounces) carrots, peeled and julienned
100 g zucchini (3.5 ounces), finely chopped (about 0.5 to 1 cm / 0.2 to 0.4 inches in diameter)
100 g (3.5 ounces) oyster mushrooms or shiitake mushrooms, sliced or finely chopped
1 tbsp Korean soup (Guggangjang) or kickoman soy sauce
1/2 tsp fine salt
1 tsp minced garlic
Decorate
20 g (0.7 ounces) green onions, finely chopped
* 1 tbsp = 15 ml, 1 cup = 250 ml
** If you want to learn more about Korean ingredients, check out the list of basic Korean ingredients.
How to make SUJEBI
1. Prepare a medium bowl, then add the flour, corn and salt. Slightly add water to it while mixing with a spatula in the middle. (That is, insert half enemy
Repeat this until the dough is applied. This step can be time consuming and requires considerable patience. It took me about 8 minutes to complete this step.
5. Reduce heat to medium and add soy sauce, salt, minced garlic, carrots, zucchini and mushrooms. Stir occasionally, cook for 5 minutes or until vegetables are tender, but not too sweet. The cooked dough pieces should look fluffy and float in the soup. Garnish with green onions.
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