Sujebi Hand-Torn Noodle Soup
Hand-torn dough in anchovy broth. Tapioca starch is what makes it chewy instead of soft — flour alone will not do it.
Ingredients // 2 servings
Select ingredients as you prepare them.
Dough
Broth
Steps //
- 01 Whisk 1 cup tapioca starch, 0.5 cup water, 0.5 tsp salt and 2 tbsp oil in a bowl until smooth and free of starch lumps.
- 02 Add 1 cup flour and 1 egg, and knead until no dry flour remains.
- 03 Place the dough in a bowl, cover with plastic wrap, and rest in the refrigerator for half a day to one day. Cooking tip The video shows the covered bowl going into the refrigerator for half a day. The description gives a range of half a day to one day.
- 04 Bring 1500 ml water, 2 anchovy stock cubes, 1.5 chicken stock cubes (2 tbsp), 3 tbsp fish sauce and 1 tbsp minced garlic to a boil. Cooking tip If using prepared broth instead of water, you can leave out the anchovy stock cubes.
- 05 When the broth boils, tear off pieces of dough, stretch them thin, and add to the pot. Cooking tip Keep the dough pieces thin. Potato, green onion, onion or mushrooms can be added if desired.
- 06 Once the dough pieces float, finish with pepper. Add water if too salty, or a little seasoned salt if it needs more seasoning.
