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Sujebi (Korean Hand-Pulled Noodle Soup)
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Ingredients
- all-purpose flour2 cups (240g)
- sea salt1 tsp
- Water160 ml (add 1-2 tsp more if you didn't exact weigh your flour)
- Water6 cups
- dried large anchovies1/2 oz
- dried kelp (Dasima)1 piece
- Korean sea salt1.5 tsp (use less if it's not Korean sea salt, also use 1 tsp if using yangnyeomjang later)
- Korean soup soy sauce (guk ganjang)1.25 tsp (reduce to 1 tsp if using yangnyeomjang)
- russet potato1 medium russet potato
- yellow onion1/2 onion
- Korean aehobak or Italian zucchini1/2
- green onions2 each
- minced garlic1 tsp
- Regular Soy Sauce (Jin Ganjang)1 Tbsp
- Korean red chili powder (Gochukaru)1 tsp
- red chili pepper (chopped)2 tsp (substitute shishito peppers (double amount) if you want mild sauce, adjust to your spice level)
- rice vinegar1 tsp (or white vinegar)
- chopped green onion1 Tbsp
- sesame oil1/2 tsp
- minced garlic1 tsp
- Sugar1/8 tsp
- Black pepper1/8 tsp
- sesame seeds1/2 tsp
Allergens (inferred from ingredient names): cereals_gluten, fish, sesame, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 230, protein 7, fat 1, carbs 48, fiber 3, sugar 3
Original steps
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This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: kimchimari.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed