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.)

Short Korean Lesson: *^^*

• GamJa (감자) = Potato
• YangPa (양파) = Onion

Dough Ingredients:

• 2 Cups Flour
• 1 Egg
• ½ Cup Water
• ½ Tbsp Sea Salt
• 1 Tbsp Oil

Broth Ingredients:

• 6 Cups Water
• 6 Pieces Kelp (1 x 2 inch)
• 1 Dried Anchovy Pack (or 6 Dried Anchovies)

Main Ingredients:

• 1 Cup Potato
• 1 Cup Zucchini
• ½ Cup Carrot
• ½ Onion

Seasoning Ingredients:

• ½ Tbsp Minced Garlic
• 1 ½ tsp Sea Salt
• 1 ½ to 2 tsp Soup Soy Sauce
• ½ Tbsp Sesame Oil

Yield: About 3 Servings

In a bowl, mix 2 cups of flour, ½ cup of water, ½ Tbsp of sea salt, 1 Tbsp of oil.

Add 1 egg and mix well.

Knead the dough for about 5 to 10 minutes, until it becomes soft like this.

Cover the dough with plastic wrap, and set it aside for 30 minutes.

To make the broth, boil 6 cups of water, 6 pieces of kelp, 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.

Take some of the dough and squeeze it out thinly, then 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.

Then, 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. (Try a little bite of the dough to see if it’s cooked.) It took about 15 minutes for mine to cook.) Cook one more minute, and 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.

Hehe, yummy SuJaeBi in the pretty butterfly plate. I added “aeriskitchen.com” for all my pictures for testing, and I think it looks too messy. I’m sorry. Next time, I will only use it for my final pictures. Aha, I used sliced dried hot peppers for garnishing. Thanks!! Enjoy. D