Homemade Sujebi Noodle Soup

Step-by-step recipe

Step 1:

Mix potato starch and salt in a bowl, add water and knead the dough.

Step 2:

Add vegetable oil and knead again.

Step 3:

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 4:

Place the bottom parts of the green onion stalks, cut in half, into a dry frying pan and lightly fry.

Step 5:

Place fried green onions, onions, daikon radish, dried seaweed, shiitake mushrooms, and garlic in a cooking bag, tie the bag, place in a saucepan, cover with water, and cook for 15 minutes, then remove the bag.

Step 6:

Add chopped garlic to the broth.

Step 7:

Cut the potatoes into small cubes and add to the soup.

Step 8:

Cut the zucchini into small pieces and the carrots into thin strips and add to the soup along with the soy sauce.

Step 9:

Tear the prepared dough into thin pieces and add to the boiling soup, stir and cook for 5 minutes under the lid.

Step 10:

Cut green onions into thin rings, add to the soup and stir.

Step 11:

Add salt, stir and remove the soup from heat.

Step 1 2:

Serve garnished with thinly sliced ​​green onions and chili rings.

Cooking tips

Add the sujebi noodles to the soup one piece at a time to prevent them from sticking together.

Use a special cooking bag for the broth, otherwise you will not be able to completely extract the unwanted ingredients later.