Saturday, 8 May 2010

How to cook Korean style pasta soup (Sujebi)

Sometimes, my friends ask me ' What do you (Korean) eat normally'? Simple question, but difficult to answer. Of course, we can say that Korean people eat rice and soup as their meal. The stereotype like as 'Japanese eat Sushi and Chinese eat Dumplings'.

(cooking time!!!)

However, there are various foods in Asia and different recipes in every single local area. Here, What I am going to show is also one of variety and one of recipes: Korean Style Pasta Soup (Sujebi-in Korean language).

The name, "Korean style pasta soup" could sound funny to English natives. Some name it as "Korean dumpling soup" and some call it as "Clear wheat flake soup". Whatever it is called, Sujebi is one of traditional Korean cuisine.

Sujebi in Korean: 수제비
Sujebi in Japanese: すいとん(水団)
Sujebi in Chinese: 疙瘩汤 or 片儿汤
(Sujebi is also Asian soup or Asian style soup)

I will show you my basic recipe with which my readers can add other ingredients according to individual taste.

(Ingredients to serve 3 people)
  • Plain flour 160g
  • Wholemeal flour 50g
  • Corn flour 10g
  • Onion 1/2
  • Sunflower oil 1 teaspoon
  • Dried anchovies 20g
  • Dried kelp 1 side
  • Salt 1/2 teaspoon
  • Water 200ml (for dough), 4 pints (for cook)
  • Potato 1 or 2 (option: I did not include potato for this recipe)
  • Kimchi (Korean traditional pickled cabbage with varied seasonings) (option: for spicy taste)

[All the Asian ingredients are available in Asian food shop or Chinese food shop]

(How to Cook Sujebi)

  1. Mix the flours and water to make dough
  2. Pack the dough in vinyl wrap and put it in the fridge to ripen for 30 minutes
  3. Meanwhile, boil water with dried anchovies and dried kelp over high heat (after 10 minutes, remove the anchovies and kelp from a pot) (However, I use anchovy powder and kelp powder-->one of easy ways to cook Asian food^^ )
  4. After removing them, boil the water over medium heat
  5. Take out the dough from the fridge, roll dough into a thin rectangle, take off small portions, and put them in the pot. (Be careful of the boiling water!!!)
  6. Also put sliced onions in the pot
  7. After putting all portions of the dough, boil the soup five minutes more
  8. Finally, season with some salt to taste (if you like spicy one and Kimchi, put Kimchi before 5 minutes you turn off the heat)

Hope you enjoy the one of Korean traditional soup, Sujebi.

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