Sujebi

About the dish

Sujebi is made by tearing soft dough by hand into a simmering broth, and in the days when even flour was precious it stood in for many a meal. It is comfort food steeped in nostalgia — the taste of mother's hands, remembered most keenly on rainy days.

Key ingredient

Wheat flour — an energy source rich in carbohydrate and plant protein (gluten), with B vitamins and dietary fiber; the base of noodles, dumplings, pancakes and countless flour dishes. Early-summer harvest, grown nationwide.

Ingredients

Potatoes 300 g (2), flour 220 g (2 cups), egg 50 g (1), scallion 10 g (1/4 stalk), minced garlic 1 Tbsp, salt 1/2 Tbsp, water for the dough 150 mL (3/4 cup) <Anchovy broth> dried anchovies 20 g (10), water 1.6 L (8 cups)

Simple recipe

1. Knead the flour with the water and salt, then rest the dough under a damp cloth or in plastic wrap.
2. Peel and wash the potatoes and cut into half-moons.
3. Beat the egg and slice the scallion diagonally (0.3 cm).
4. Bring the anchovies and water to a boil to make the anchovy broth.
5. Boil the potatoes in the broth, and once they begin to soften tear the dough into flakes and drop them in.
6. After one more boil, add the beaten egg, sliced scallion and minced garlic and season with salt.

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