Korean Hand-Torn Noodle Soup (Sujebi)

I am back! Aloha everyone! How's your day?

It is another day of Korean food craving, so I tried to make something else this time. Back in my home country, I have always and still love to eat hand-torn noodle in simple soup. It was economically cheap and it never failed to make me happy (we called it mee-hun-kueh). So, as I was searching online using keywords like: Korean, hand-torn noodle, soup etc - I found a recipe from Maangchi! :) It really got me excited and I started preparing it for my lunch. 

Sujebi is the mild version (which is not spicy) if compared to hot spicy kimchi Sujebi (a little spicy). I will try the normal Sujebi for today, and introduce you to the spicy version another time. :) 

Preparation time: 10-15 minutes (time included to make the flour dough)
Cooking time: 60 minutes
Sujebi will be ready in 70 minutes

Ingredients for the Sujebi (non-spicy version):

1. 2 cups of multi-purpose flour
2. 3/4 cups of water
3. 1 tablespoon of cooking oil
4. 1/2 teaspoon of salt
5. 12-15 large anchovies (remove the heads)
6. 1 dried kelp (cut them into 4 inches on each side)
7. 1 or 2 medium sized potato (cut them into bite size)
8. 1/2 cup of onion (sliced)
9. 4 garlic cloves (minced)
10. 1 tablespoon of fish sauce
11. 1 tablespoon of soy sauce/ 2 teaspoons of salt
12. 2 teaspoons of sesame oil
13. 1 stalk of scallion (cut into small pieces)

How to get started?

1. Make the flour dough by mixing the flour, cooking oil, water and salt in a big bowl. Knead the dough by hand until it becomes soft. (you can refrigerate it while the soup is being cooked)

To make the soup/ stock: 

1. In a large pot, add 8 cups of water with the dried kelp and anchovies. Bring them to boil for 20 minutes under medium-high heat.
2. Then, on low heat, let it sit for another 20 minutes.
3. Once done, turn off the heat and remove the kelp and anchovies. Add potatoes, onion and garlic to the stock. 
4. Boil them for 15 minutes under medium-high heat.
5. While the stock is boiling, cut the kelp into bite size and put them aside. 
6. After 15 minutes, add the fish sauce, soy sauce/ salt and kelp back to the pot. 
7. Now, take the dough and roll it and stretch it to make thin pieces. Drop the pieces into the boiling pot until the dough finishes. 
8. Close the lid and let the hand-torn noodle cook for 3-5 minutes (the noodle will float once it is cooked).
9. Lastly, add the sesame oil and cut scallion - you are ready to serve.

It's a bowl of super delicious Korean dish! Let's sit back and enjoy. 

You can always serve this bowl of Sujebi with some kimchi as side dish. Cannot wait to make this again!