Sujebi (Hand-Torn Noodle Soup) with Carrot Juice and Anchovy Broth

Ingredients

• Steep the dried kelp in cold water for about 1 hour.
• Resting the gathered dough in the refrigerator for about 1 hour makes it chewier and more delicious.
• You can also add potatoes, onions, or mushrooms to taste as additional ingredients.

Steps

1. 
   
   

   To prepare the broth, first steep the dried kelp (dasima) in cold water for about 1 hour.

   I poured in 7 cups of water using a paper cup. This is an amount for 2 servings.

2. 

   Toast the dried anchovies in a skillet without oil, add them to the water steeped with dried kelp for an hour, and boil for about 10 minutes. Remove the dried kelp before it boils.

3. 

   For the dough, combine 2 cups of flour with a little salt, then gradually pour in 2/3 cup of carrot juice while gathering the flour together with a spatula.

   Making hot-water dough makes it chewy and delicious, so it is great to knead with warm or boiling liquid. I just used regular juice today.

4. 

   Letting the dough gathered like this rest in the refrigerator for about 1 hour makes it chewier and more delicious.

5. 

   If you tear and drop the dough directly into the broth, the pieces cook at different speeds, leaving some soggy and some chewy, so I tore them all in advance.

   I dusted them with a little flour so they would not stick together.

6. 

   For the vegetables, prepare squash, carrot, large green onion (daepa), and any leftover shrimp meat.

   If you like potatoes, potatoes are great, and onions or mushrooms work nicely too.

   My husband really dislikes potatoes in noodles.

7. 

   Once the broth comes to a boil, add the carrot and squash, and wait until it boils again.

8. 

   Meanwhile, bring plain water to a boil in another pot and blanch the torn dough once.

9. 

   Drain through a strainer.

   Because there is flour dusted on the dough, boiling it directly in the broth would make it thick and pasty; doing it this way gives you a clean broth.

10. 

    Add the blanched dough, large green onion, and shrimp meat to the boiling broth with the squash and carrot.

    Season with garlic and salt, and once it comes to a boil, it is ready.

11. 

    Ladle into a bowl and top with shredded dried seaweed sheets (gim) to finish.

    The color of the dough kneaded with fresh carrot juice is truly lovely.

    Making the dough is not difficult at all, so it would be even nicer to use various vegetable juices to create colorful dumpling wrappers or make kalguksu.

    

Ppunwife's tips

• Hot-water dough makes it chewy and delicious, so it is great to knead the dough with warm or boiling liquid.
• Because there is flour dusted on the dough, boiling it directly in the broth makes it thick and pasty; blanching it once in another pot of boiling water lets you enjoy a clean broth.
• Tearing dough directly into the broth makes it cook at different rates, so tear it all out ahead of time and dust lightly with flour so the pieces do not stick together.

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