Korean Pasta Soup - 수제비

Introduction

Sujebi is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavour and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok.

The broth for sujebi is usually made dried anchovies, shellfish, and kelp. In order to obtain a rich, umami flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or kimchi, most often zucchini and potatoes.

Origin

Korean people began to eat sujebi and guksu (국수 noodles), both dishes made of wheat flou, from the early Goryeo period (935~1392), but the name sujebi (earlier sujeop-eo) dates from the mid Joseon period.
From the Joseon period, people started making various types of sujebi according to various purposes. Sujebi is today considered a typical commoner's food, but in the past, it was relatively rare and used for special occasions especially janchi (잔치 : feast, banquet) such as dol janchi (the celebration of a baby's first birthday).

Recipe

Ingredients (2-3 servings)

• 2 cups of all purpose flour
• 1/2 ts of salt
• 1 tbs of vegetable oil
• 12 large dried anchovies, remove the heads and guts
•  Dried kelp (about 4 or 5 inches on each side)
• 1 stalk of green onion, chopped
• 2 medium sized potatoes, peeled and cut into bite sized pieces
• 1/2 cup of onion, sliced
• 3 garlic cloves, minced
• 1 tbs of fish sauce
• 1 tbs of soup soy sauce (if it's not available, replace it with 1-2 ts of salt according to your taste)
• 1-2 ts of sesame oil
• water

Directions

1. Combine the flour, 3/4 cup water and vegetable oil in a large bowl. Knead by hand for 10-15 min. until the dough gets softer and sticks together firmly.
2. Put the dough into a plastic bag and keep it in the refrigerator. *tip: Using a food processor is very convenientand saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 min. until the dough sticks together and gets lumpy.

Make stocks:

1. Place 10 cups of water in a large pot. Add dried kelp and dried anchovies.
2. Bring it to a boil for 20 min. over medium high heat, then lower the heat to simmer for another 20 min.
3. Turn the heat off and take the anchovies and kelp out.
4. Add the potato, onion, and garlic to the pot and boil 10-15 min over medium high heat.
5. Cut the cooked kelp into bite sized pieces, set aside.
6. Open the pot and add fish sauce, soup soy sauce (or salt), and the kelp strips.

Make noodles

1. Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out.
2. Close the lid and cook for a couple of minutes to let the noodles cook. The noodles will float on the surface when cooked properly.
3. Add the green onion and sesame oil.
4. Transfer to a bowl and serve hot with kimchi.

Video

Source: Wikipedia, Maangchi, serious eats, Life is like a long journey, You eatin' nice