hand torn noodles in anchovy broth

During the fall/winter season, it's nice to have something comforting and familiar. A dish my mum used to always make for us growing up is sujebi (수제비). Currently, I am visiting San Francisco and so the ladies and I have not been able to have any dinners so I thought I would post a recipe for this dish which reminds me of home, at my parent's home ;D

With a dried anchovy and kelp soup base, the "noodles" are hand-made by using a tearing technique and simmered with a few vegetables. The result is a light broth with some flavorful ingredients and still mild on the palate. This week I won't be pairing this dish with a drink as by doctor's orders, no alcohol with antibiotics.....boo!


Serving Size : 2


Ingredients
-Noodles
     1 cup flour
     3/8 cup water
     1/4 tsp salt
     1/2 tbs vegetable oil
-Vegetables
     1 large Russet potato
     2 medium green zucchini
     1/2 large white onion
     Bunch of green onions
-Sheet of dried kelp (5x7 in)
-10 large dried anchovies
-3 cloves of garlice
-1/2 tbs fish sauce
-1/2 tbs sesame seed oil

Mise en place
Cut the potato and zucchini into quarters

zucchini, potatoes

Slice the yellow onion and garlic

yellow onion, garlic

Base 
Place approximately 10-13 dried large anchovy known as myuruchi (멸치) in a steel-mesh ball strainer which can be found in most Asian markets

dried anchovy, steel-mesh strainer

Set aside the kelp

dried kelp

In a pot of 10 cups of water, place the anchovy filled mesh strainer in and the sheet of kelp
Boil on high heat for 20 min
Lower to simmer thereafter for 30 min

Turn off the heat and remove the mesh strainer and kelp so you are left with broth
Cut the kelp into bite size pieces

Main

Combine the flour, water, salt and vegetable oil in a mixing bowl

Knead by hand until the dough is soft and slightly sticky

Place in saran wrap and refriderate until ready to use



hand made dough



Add the cubed potatoes, zucchini, onions and garlic to the broth

Boil until potatoes are soft on medium heat for approximately 20-25 min

Take out the dough from the refriderator

Place in one hand and using the other hand, stretch until thin and begin tearing into pieces

Drop them into the boiling broth



hand torn noodles, place in boiling broth



Cook for several minutes until noodles float to the top

Garnish

Chop the green onion and set aside the sesame oil



green onion



sesame seed oil


Plating
Add the green onion and sesame seed oil to the pot
Simmer for 5 min
Serve in bowl