Sujebi Hand Torn Noodle Soup
Instructions
Combine 2 cups of all purpose flour with cup water, ts salt, and 1 TBS of vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.
Put the dough into a plastic bag and keep it in the refrigerator.
*tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy.
Lets make stock:
Place 10 cups of water in a large pot. Add about 46 inch square of dried kelp, and 10 dried anchovies (with the heads and guts removed).
Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
Turn the heat off and take the anchovies and kelp out.
Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot.
Add a half cup of sliced onion and 3 cloves of minced garlic to the pot.
Boil for 10 minutes over medium high heat.
Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside.
Open the pot and add 1 TBS fish sauce and the kelp strips.
Now its time to make noodles!
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.
*tip: If you make more than 4 servings worth, tearing the dough may take too long. So all family members should work together.
Close the lid and cook for a couple of minutes to let the noodles cook.
Open the lid and add the chopped green onion and some sesame oil.
Transfer to a bowl and serve hot with kimchi.
