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Potato Sujebi

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Servings 2 people

Ingredients
  

Dough

  • 5 tbsp all-purpose flour
  • 2 tbsp water
  • 1 pinch salt

Broth

  • 2/3 cup water
  • 1 anchovy soup stock tablet or a handful of dried anchovies
  • 1 piece dried kelp dashima, about 5 cm square

Vegetables

  • 2 small potato
  • 1/4 zucchini
  • 1 stalk green onion

Seasoning

  • 1/2 tbsp soup soy sauce guk-ganjang
  • salt to taste
  • 1/2 tsp minced garlic

Instructions
 

  • In a bowl, mix the flour, water, and a pinch of salt. Knead until it forms a smooth, firm dough. Cover and place in the fridge to rest while you prep the other ingredients.
  • In a pot, add water, the anchovy stock tablet (or dried anchovies), and dried kelp. Bring to a boil over medium heat, then lower and simmer for 10 minutes.
  • While the broth simmers, slice the potato and zucchini into bite-sized pieces. Slice green onion and set it aside separately.
  • Remove the kelp (and dried anchovies, if used) from the pot. Increase heat to high, and add the potato and zucchini. Season with soup soy sauce, a bit of salt, and minced garlic.
  • Take the rested dough out of the fridge. Using your fingers, stretch and tear small flat pieces of dough and drop them directly into the boiling broth. Repeat until all the dough is used.
  • Let the soup boil for about 5 minutes, or until the dough pieces are fully cooked and slightly translucent.
  • Add chopped green onions and give it one final stir. Adjust seasoning if needed.
  • Ladle into bowls and serve hot. Enjoy it with a side of kimchi for the perfect balance.