Sujebi (Hand-Torn Noodle Soup) 수제비 Recipe by Maangchi

maangchi.com

arodenha

subheading: For the dough:

2 cups all-purpose flour

¾ cup water

½ teaspoon kosher salt

1 tablespoon vegetable oil

subheading: For the soup:

10 cups water

12 large dried anchovies (mareun-myeolchi), with the heads and guts removed

½ ounces (14 grams) dried kelp (dasima)

2 medium russet or Yukon Gold potatoes (about 8 ounces), peeled and cut into chunks

1 medium onion, sliced

6 garlic cloves, minced

2 green onions, sliced

1 small zucchini, cut into matchsticks

¼ cup carrot matchsticks

2 tablespoon fish sauce or Korean soup soy sauce

1 tablespoon toasted sesame oil

Directions at maangchi.com

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