Cherry & Dennis Helper Habitat
Korean Sujebi Hand Torn Dough Soup
韓式手撕麵片湯
Recipe overview
Thin hand-torn dough cooks in potato and kombu broth.
01
Ingredients
Main ingredients
- 250 g plain flour
- 200 g potato
- 150 g zucchini
- 80 g onion
- 5 g dried kombu
- 2 cloves garlic
- 140 ml water (Dough)
- 0.25 tsp salt (Dough)
- 1 tsp cooking oil (Dough)
- 20 g plain flour (Dusting flour)
Broth
- 1.5 L water
- 1 tbsp light soy sauce
- 0.25 tsp salt
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring jug
- lidded pot
- spatula
- damp cloth
- serving soup bowl
- soup ladle
03
Steps
Step 1
Mix flour with dough salt
Mix flour with dough salt.
Step 2
Add 140 ml water and oil to form dough
Add 140 ml water and oil to form dough.
Step 3
Knead five minutes; cover with a damp cloth and rest twenty minutes
Knead five minutes; cover with a damp cloth and rest twenty minutes.
Step 4
Peel and thinly slice potato
Peel and thinly slice potato.
Step 5
Slice zucchini and onion; mince garlic
Slice zucchini and onion; mince garlic.
Step 6
Heat kombu in 1
Heat kombu in 1.5 litres water; remove just before boiling.
Step 7
Add potato, onion and garlic; simmer eight minutes
Add potato, onion and garlic; simmer eight minutes.
Step 8
Dust dough lightly and stretch thin with fingers
Dust dough lightly and stretch thin with fingers.
Step 9
Tear three-centimetre pieces into boiling broth; stir gently
Tear three-centimetre pieces into boiling broth; stir gently.
Step 10
After the last piece, add zucchini and cook five to seven minutes
After the last piece, add zucchini and cook five to seven minutes.
Step 11
Check the thickest dough has no raw flour centre; boil soup at least one minute
Check the thickest dough has no raw flour centre; boil soup at least one minute.
Step 12
Stir in soy and broth salt; serve hot
Stir in soy and broth salt; serve hot.
Common mistakes
- A whole dough lump stays raw inside.
Tips
Even thin dough cooks uniformly. Contains wheat and soy; do not taste raw dough.
