Making Sujebi (수제비) / Hand-Torn Noodle Soup

This is what’s left of the kimchi I made last week:

It’s looking a little lonely, and I thought I might as well end its misery by making it into something and finishing it off. I didn’t really have any specific hankering for anything, nor was there anything specific that I wanted to add it into. I mean, I would’ve just eaten it straight out of the jar (or airtight container, in this case - actually, I did do just that, which explains the rapidly dwindling number of cabbage bundles), but making a meal out of it seemed like a better idea.

Then I remembered looking at a recipe by Maangchi (Goddess of Korean food, seriously) for Kimchi sujebi, and so I was all set to make a steaming bowl of that (and looking forward to it, since the weather turned gloomy all of a sudden), but I had a change of mind in the end. I wanted the broth to be pale and clear to make it easier for me to photograph in the dim lighting and so abandoned the kimchi and omitted it entirely. Sigh - another day, perhaps.

Note: Since I didn’t have dried kelp on hand, I added fish sauce in its place. I’m not sure if that’s an appropriate substitute, but I’ve searched for info on it and found no clear answer.

NOODLES (adapted from the recipe by Maangchi)

[ 2 cups of all purpose-flour + 3/4 cup water + 1 teaspoon salt + 1 tablespoon vegetable oil ]

Combine water, salt and vegetable oil in a large bowl.

Add in the flour and knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.

Wrap the dough in cling film and keep it in the refrigerator for about 30 minutes.

While you’re waiting, make the anchovy stock and soup.

ANCHOVY STOCK/SOUP:

[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water + 1-2 medium potatoes, peeled and cut into 1/2-inch pieces + 4 cloves of garlic, sliced + 1 green onion, sliced diagonally + sesame oil to taste ] OPTIONAL: Seafood of your choice

If you’ve never had dried anchovies before, then do try it. Unlike its canned or fresh counterpart, there is no nutty taste.

Just a pleasant, salty, rather umami sort of flavour. Really good to use for making stock.

Anyways, put the anchovies, fish sauce and water in a large pot.

Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies

Add the garlic and potato, and let cook for about 3 minutes.

Remove the dough from the refrigerator.

Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you do so.

Don’t worry about the shape being irregular- it’s part of the charm. Keep adding until you’ve used up all the dough.

Let cook until the dough pieces begin to float and become slightly translucent around the edges, 5 to 7 minutes (thicker pieces will take a bit longer). If you’re using fresh seafood, now is the time to add them.

Add the green onion and sesame oil to taste. Add a bit more salt if you like.

Serve nice and hot with seasoned soy sauce

SUJEBI (수제비) / HAND-TORN NOODLE SOUP:

NOODLES:

[ 2 cups of all purpose-flour + 3/4 cup water + 1 teaspoon salt + 1 tablespoon vegetable oil ]

Combine water, salt and vegetable oil in a large bowl.
Add in the flour and knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.
Wrap the dough in cling film and keep it in the refrigerator for about 30 minutes.

Meanwhile, make the anchovy stock/soup;

ANCHOVY STOCK/SOUP:

[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water + 1-2 medium potatoes + 4 cloves of garlic, sliced + 1 green onion, sliced diagonally + sesame oil to taste ] OPTIONAL: Seafood of your choice

Anyways, put the anchovies, fish sauce and water in a large pot.
Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies.
Add the garlic and potato, and let cook for about 3 minutes.

Now prepare the noodles:

Remove the dough from the refrigerator.
Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you do so.
Let cook until the dough pieces begin to float and become slightly translucent around the edges, 5 to 7 minutes (thicker pieces will take a bit longer). If you’re using fresh seafood, now is the time to add them.
Add the green onion and sesame oil to taste. Add a bit more salt if you like.
Serve nice and hot with seasoned soy sauce