Seonkyoung Longest's Potato Sujebi
Hand-torn noodle soup with a chewy potato dough and a clean vegetable broth
Ingredients needed 4 servings
Recipe
Cooking tips
- Let the potato liquid sit undisturbed for at least 30 minutes so the starch sediment properly separates at the bottom.
- The broth must be boiling when you add the dough pieces to prevent them from sticking together.
- For a chewier texture, you can substitute potato starch for the flour according to your preference.
Recommended for
- Those who want to enjoy a chewy, unique sujebi while reducing flour intake.
- Those looking for a clean and mild soup dish with a vegetable broth base.
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