Single Vegetable Hand-Torn Sujebi | Supa

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🍱Lunch🟡Medium⏱65 minSoup

Single Vegetable Hand-Torn Sujebi

Name: Single Vegetable Hand-Torn Sujebi
Total time: 65 min
Yield: 1 portions
Cuisine: Korean
Ingredients: 60 g Potato Raw scrubbed potato, skin retained; 20 g Onion; 30 g Zucchini; 15 g Carrot; 5 g Green onion; 2 g Garlic; 2.5 tbsp Water 36 ml dough, 4 ml finger-wetting water; retain the remainder in the soup; 0.5 cup Flour; 1.25 cups Vegetable broth Ready vegetable broth; 1 tsp Soy Sauce; 0.5 tsp Canola Oil For dough; 1 ml Sesame Oil; To taste Salt; To taste Black Pepper

One Korean-style bowl of thin hand-torn wheat dough pieces, skin-on potato and vegetables in savory vegetable broth; no separate side dishes.

Ingredients

60 g

Potato

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20 g

Onion

30 g

Zucchini

15 g

Carrot

5 g

Green onion

2 g

Garlic

2.5 tbsp

Water

0.5 cup

Flour

1.25 cups

Vegetable broth

1 tsp

Soy Sauce

0.5 tsp

Canola Oil

1 ml

Sesame Oil

To taste

Salt

To taste

Black Pepper

Steps

30 min1

Mix all the flour with 36 ml water, all the canola oil and a tiny pinch of salt in a small bowl. Knead by hand for 10 minutes into a smooth soft dough. Cover and rest for 30 minutes. Put the remaining 4 ml water in a small saucer for wetting your fingertips later; do not add extra flour.

12 min2

Simmer

During the dough rest, scrub the potato and cut it with its skin into 2 cm pieces. Thinly slice all the onion and green onion, cut all the zucchini and carrot into thin matchsticks, and mince all the garlic. Bring all the broth, potato and onion to a gentle simmer in a small saucepan. Cover and cook for 10-12 minutes until the potato is nearly tender.

7 min3

Simmer

Bring the broth to a steady boil. With fingertips lightly wetted from the reserved water, stretch small pieces from all the dough into thin sheets about 2 mm thick and 3 cm wide, tear them off and drop them directly into the broth, working quickly and stirring to prevent sticking. Add any remaining finger-wetting water, all the zucchini, carrot, garlic, green onion and soy sauce. Simmer for 7 minutes after the last dough piece goes in, until the vegetables are tender and the floating noodles have no raw center when one is cut.

Take off the heat and stir in all the sesame oil. Taste before adding salt and black pepper. Ladle every noodle, vegetable and drop of broth into one bowl and eat immediately as one portion. Kimchi, rice and other side dishes are not included.