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Name: Authentic Korean Sujebi (Hand-Pulled Dough Soup)
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: South Korea
Ingredients: *For the Dough:**; 2 cups all-purpose flour (plus extra for dusting); 1/2 teaspoon salt; 3/4 cup ice-cold water (plus 1-2 tablespoons if needed); *For the Broth and Soup:**; 8 cups anchovy broth (made from 1 liter water, 10g dried anchovies, and 1 sheet dried kelp, or 2 teaspoons of Korean soup soy sauce/dashima powder as a shortcut); 1 medium potato (about 150g), peeled and thinly sliced; 1/2 medium zucchini (about 100g), thinly sliced or julienned; 1/4 medium onion, thinly sliced; 2 cloves garlic, minced; 1 tablespoon soup soy sauce (Gukganjang) or regular soy sauce; 1/2 teaspoon minced ginger (optional); 1/2 teaspoon black pepper; 2 green onions, chopped

Sujebi

South Korea

Nationwide

Hand-pulled dough soup

soup

noodles

traditional

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