Thursday, April 26, 2012
Sujebi (Korean pronunciation: [sudʑebi], South Korea) or milgaru ddeudeo guk ([milɡaɾu t͈ɯːdʌɡuk], North Korea) is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok.
The broth for sujebi is usually made with dried anchovies, shellfish, and kelp. Added to this broth are soft noodles and various vegetables or kimchi, most often zucchini and potatoes
Korean people began to eat sujebi and guksu (국수 noodles), both dishes made of wheat flour, from the early Goryeo period (935~1392), but the name sujebi (earlier sujeop-eo) dates from the mid Joseon period. Sujeop-eo is a combined hanja word comprising the terms su (hanja: 手; hangul: 수; literally "hand") and jeop (hanja: 摺; hangul: 접어 or 접다; literally "folded" or "folding").
From the Joseon period, people started making various types of sujeobi according to various purposes. Sujebi is today considered a typical commoner's food, but in the past, it was relatively rare and used for special occasions especially janchi (잔치; feast, banquet) such as dol janchi (the celebration of a baby's first birthday).
In North Korea, sujebi is called milgaru ddeudeo guk (밀가루뜨더국), which is the words comprising three words: milgaru (밀가루; literally "wheat flour") + ddeudeo (뜯어; literally "tearing" or "torn") guk (국; literally "soup").
( sources: wikipedia)
"Sam-sek" means" three colour" ; "Nakji" means " octopus"
600g of all purpose flour ( divide it for 200g each )
10 cups of water for preparing the broth
8 dried anchovies
1 10cm-square dried kelp ( optional, if you can't get it)
1 tsp minced garlic
1 Tsp soy bean sauce ( In Korea , we call it "국간장 " Kuk-kan-jang, soy bean sauce for preparing the broth or soup )
salt to taste
cooking oil 1 1/2 Tsp ( 1/2 Tsp for each 200g of flour)
water or carrot, spinach juice 15 Tsp or more ( 5 Tsp or more for each 200g of flour). (Please don't pour all the water at the same time, adjust it accordingly; otherwise, the dough will become a runny dough)
coarsely chopped spring onion
1. Grate carrot and squeeze out carrot juice.
2. Blench spinach with water to obtain spinach juice.
3. Divide the flour into 3 bowls and add spinach and carrot juice to each flour bowl respectively, to make green, orange and white flour dough.
4. Add water/ juice, oil and a pinch of salt to the flour, to obtain the right elasticity. The dough should be kneaded thoroughly to get stretchy enough to tear out 2 mm thick pieces. Roughly form into a ball of dough and cover with a damp cloth or put in a plastic bag for at least 40 minutes.
5. Slice the potatoes into thin half-moon shaped pieces. Set aside.
6. Slice the onion. Set aside.
7. In a pot, make the Sujebi broth by boiling anchovies and dried kelp, boil it for about 15-20 minutes, season the broth with soy sauce and salt.
8. Add the sliced potatoes, onion to the broth and let it come to boil once again before putting in Sujebi pieces. Using your hand, first stretch out a portion of the dough and tear off small patches of it into the broth.
9. When the broth comes to boil once more, add octopus and minced garlic.
10. Place it in a bowl and garnish with chopped spring onion, sprinkle the pepper.
11. Serve it while it is hot.
P/s: If you think using vegetable juice is too much work for you, use only water to make the dough. You can also prepare the Sujebi without the octopus, in this case, you can't name this dish as " Sam-sek-nakiji-sujebi" because "Sam-sek" means " 3 colour"; "Nakji" means "Octopus". You can only call it " Sujebi"