Hand Torn Chicken Noodle Soup (Sujebi)
User Reviews
5
6 reviews
Excellent
-
Servings
6 people
-
Course
Main Course, Lunch, Dinner
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Cuisine
Korean
Hand Torn Chicken Noodle Soup (Sujebi)
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Hand torn noodle soup (sujebi) is Korean version of chicken and dumpling. Potato is added to the simple dumpling and simmered in a savory chicken stock.
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Ingredients
- 2-1/2 lb chicken bone-in pieces
- 1 onion cut in half
- 1 garlic cut in half, whole
- 2 celery stalks
- 1/2 tablespoon salt
- 6 cups water
- 2 cups flour
- 1-1/2 cups potato mashed, plain
- 1 egg
- 1/2 teaspoon salt
- 1 carrot sliced into thick matchsticks, large
- 1 zucchini sliced
- salt to taste
- black pepper to taste
For the sauce
- 2 tablespoon Korean soup soy sauce also known as gukganjang
- 1 tablespoon gochugaru Korean chili flakes
- 1 garlic finely minced, clove
- 1 green onion finely chopped
- 1 teaspoon sesame seeds toasted
Instructions
- In a large pot, put chicken pieces, onion, garlic, celery, and pour 6 cups of water. Bring them to boil, and simmer for 40-45 minutes.
- Meanwhile make the dumpling. Combine flour, mashed potatoes, egg, and salt in a mixing bowl. Using a fork, break the egg yoke and start incorporating with the flour and potatoes. Knead with your hand until it turns into dough, about 2-3 minutes. Cover and chill in the fridge until ready to use.
- When the stock is done, remove the chicken and let it cool. Discard the vegetables reserving the stock in a pot. Shred the chicken and return to the stock pot. Add the carrot slices and bring them to boil. Add the zucchini slices.
- Take the dough out from the fridge. Take a chunk off the dough and slightly flatten it with your hand. Tear bit size pieces off from the chunk and drop them into the stock. The dumpling doesn't have to be uniform in shapes and sizes. Try to work fast. When they are done, they will float to the top.
- Season the soup with salt and pepper according to your taste if you want to serve as is.
- If you want to serve Korean style with the sauce, season the soup lightly with salt and pepper.
- Serve this soup warm with kimchi on the side.
- For the sauce, mix all the sauce ingredients in a small bowl. Add 1 teaspoonful of the sauce to the soup to season. Add more if needed.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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