SuJaeBi is a traditional Korean soup made with flour dough and vegetables. Since I posted many~~ spicy foods so far, I’ll show a non-spicy Korean dish. This dish shows that not all Korean foods are spicy. hehe… Today I will use kelp and anchovies for the broth, but you also use clams or kimchi (or other spicy seasonings.) I like SuJaeBi with clam the most, but I didn’t get the chance to make it this time. Maybe next time… 🙂 On a rainy day, cook SuJaeBi and eat it while watching the rain, it tastes better that way. 😉 (Sometimes Korean people want to eat certain Korean dishes on rainy days such as SuJaeBi or Jeon or BuChimGae.)
Yield: 3 Servings
Short Korean Lesson
- GamJa (감자) = Potato
- YangPa (양파) = Onion
- 1 Cup Potato
- 1 Cup Zucchini
- ½ Cup Carrot
- ½ Onion
- 1 Green Onion
- 2 Cups Flour
- 1 Egg
- ½ Cup Water
- ½ Tbsp Sea Salt
- 1 Tbsp Oil
In a bowl, mix 2 cups of flour, ½ cup of water, ½ Tbsp of sea salt, and 1 Tbsp of oil.
Add 1 egg and mix again.
Knead the dough for about 5 to 10 minutes, until it becomes soft as in the picture.
Cover the dough with plastic wrap and then set it aside for 30 minutes.
To make the broth, boil 6 cups of water, 6 pieces of kelp, and 1 dried anchovy pack for 10 minutes.
Meanwhile, cut the zucchini, onion, potato, carrot, and green onion.
After 10 minutes, remove the kelp, and anchovies from the broth.
Add the potato into the broth.
Squeeze and break off a piece of the dough and add it to the broth. 1-inch pieces will be good.
Once it starts to boil, cook for 5 minutes.
Add the onion, carrots, and zucchini.
Add ½ Tbsp of minced garlic, 1½ tsp of sea salt, and 1½ to 2 tsp of soup soy sauce.
When the dough is cooked, add the green onions. It took about 15 minutes for mine to cook. Continue cooking for one more minute, and then turn off the heat.
Before serving, add ½ Tbsp of sesame oil. Depending on your taste, you can adjust the amount of salt and sesame oil. If you don’t like sesame oil, you can skip it. 😉
Here is the delicous SuJaeBi in the pretty butterfly plate. I used a sliced dried hot pepper for garnishing. Thanks! Enjoy!