Hand-torn Noodle Soup(Kimchi-Sujebi)

….Sujebi is a traditional Korean noodle soup and popular among Koreans. The noodles are made with homemade dough. These noodles are unique in that each flat noodle is torn by hand. The ingredients are very simple. It’s raining today, so JOHN wants to eat Kimchi Sujebi for dinner. The weather is perfect for eating Sujebi….haha… Sometimes, ANNE stood next to me and helped me tear the dough and put it into the boiling soup. JOHN will sip the broth today. ANNE loves mama’s Kimchi Sujebi.

Serving: 2–3

Time: 40 min plus 3 hr for the dough maturing

Ingredients:

For dough:

1. 2 cup flour
2. 3/4 cup water
3. 2 Ts avocado oil
4. 1/2 ts sea salt

For Soup:

1. 1 1/4 cup kimchi, cut
2. 6 cup anchovy broth
3. 1 Ts garlic, minced
4. 3 Ts gukganjang
5. 1/4 onion, sliced
6. 1/4 zucchini, sliced
7. 1 Ts chili peppers
8. 3 stems green onion, cut into 1 inch
9. 2 jalapeño, sliced(this is optional)
10. 1 Ts fish sauce

Cooking Instructions:

1. Combine the flour, water, avocado oil and sea salt in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.

2. Put the dough into a plastic bag and keep it in the refrigerator for 3 hours.

3. To make the soup, heat up with high heat in a pot and add the anchovy broth, kimchi, onion, garlic, chili pepper and gukganjang to boil them about 5–8 minutes.

4. Make noodles just before serving. Put the dough in your left hand and pull and stretch it with your right. Get it as thin as you can. Then tear it into the boiling soup. Repeat this until the dough runs out.

5. Close a lid to cook for a couple of minutes. The noodles will float on the surface when cooked properly. Add the green onion and zucchini to boil them 1–2 more minutes. Add some fish sauce if it is too bland.

6. Serve it.