Sujebi is a traditional Korean soup that is made of hand-torn noodle flakes.
3 cups of flour
2 tsp potato starch
1 cup of water
3 tsp salt
4 cups of water
l/2 zucchini, med size, cut in lengthwise and about l/2” thick
1 med size potato, cut in half lengthwise and about l/2” thick
1 tsp garlic, minced
2 tbsp clear soy sauce (guk ganjang 국간장)
1 tbsp red pepper (optional)
2-3 stalks of green onion cut length wise, 2-3 inches long
Anchovy broth ingredients
1 sheet kelp, about 4-5" long (dashima 다시마)
2 cups of water
4-6 large dried, gutted anchovies (myulchi 멸치)
Mix and the flour and potato starch. In a separate bowl, mix 1 cup of water, egg and 1 tsp of salt. Add slowly to the flour mix, eventually kneading until the dough is very smooth. Cover and store in the refrigerator for 30 minutes.
Prepare the anchovy broth -- in a pot, add the kelp sheet and 2 cups of water. Boil for about 10 minutes, then add the 4-6 large dried, gutted anchovies (or alternatively, 2 tsp of myulchi powder). Boil on medium heat for about 20 minutes. Drain and save the stock.
Take the dough out of the refrigerator and stretch into thin, leafy shapes using your hands.
In a large pot, add 4 cups of water and the anchovy broth. Also add the zucchini, potatoes, garlic and 2 tbsp of clear soy sauce. Bring to a boil, and drop the flour dough flakes.
When the flakes start floating, add the in cut green onion and boil additional minutes. Add salt, red pepper to taste. Serve hot.