Kim Dae-seok's Sujebi
A chewy sujebi soup made by simply breaking off portions with a spoon—no need to tear by hand
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding potato starch and egg to the dough ensures the sujebi pieces stay chewy and don’t break apart when spooned out.
- Heating anchovies and dried shrimp in the microwave for 40 seconds effectively removes any off-flavors and fishy odors.
- The dough should be slightly runny so it easily drops off the spoon—adjust the water amount as needed to achieve the right consistency.
Recommended for
- Those who have hesitated to make sujebi due to the difficulty of kneading or tearing the dough by hand.
- People craving a warm, refreshing soup on rainy or cold days.
- Those wanting to create a bowl of extra-chewy noodles using potato starch.
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