Sujebi (Hand-Torn Dough Soup)

Method

1. In a bowl, mix the flour and salt, add the oil and pour in the water a little at a time, stirring with a spoon until shaggy clumps form. Knead by hand for 5 min until the dough is smooth and as soft as an earlobe; if it sticks to your hands, dust with a little flour. Wrap it in cling film and rest it in the fridge for 30 minutes so it stretches thin without tearing.

   Add in this stepAll-purpose flour 200 gSalt (for the dough) 1 pinchVegetable oil (for the dough) 1 tspCold water (for the dough) 110 ml

2. Pull the heads off the anchovies and remove the dark guts from the belly; they make the broth bitter. Put the anchovies in a dry 20 cm pot and toast them over medium heat for 1 min, stirring, until they smell nutty rather than fishy.

   Add in this stepLarge dried anchovies (for stock) 15 g

   medium heat

3. Add the water and kombu and bring to the boil over high heat, about 8 min. As soon as it boils, take out the kombu (it turns slimy if boiled), turn down to medium-low heat and simmer gently for 10 min. Lift out the anchovies with a slotted spoon, or pour the broth through a sieve and return it to the pot.

   Add in this stepWater (for the broth) 1,100 mlDried kelp (kombu), 5×5 cm pieces 1

   high heat→medium-low heat

4. While the broth simmers, cut the potato and zucchini into 5 mm half-moons, slice the onion and cut the leek diagonally. Add the potato and onion to the broth and boil over medium-high heat for 5 min, until the potato edges start to turn translucent.

   Add in this stepPotato, medium 1Onion ½

   medium-high heat

5. Keep the broth at a rolling boil over high heat. Wet your hands, take a walnut-sized piece of dough, stretch it with your thumbs until it is almost see-through (2–3 mm) and tear off bite-sized pieces straight into the pot. Work quickly and stir now and then so they don't stick together. Add the zucchini and garlic, and once the last piece is in, boil for 4 min more, until the dough floats and looks glossy and slightly translucent.

   Add in this stepKorean zucchini (or regular zucchini) ½Garlic, minced 1 tsp

   high heat

6. Season with the soup soy sauce, then taste and add salt as needed. Add the leek and pepper, boil over medium heat for 1 min and ladle into bowls straight away; the dough keeps soaking up broth as it sits.

   Add in this stepSoup soy sauce (guk-ganjang) 1 tbspSalt to tasteGround black pepper 1 pinchKorean leek (daepa) or thick spring onion 30 g

   medium heat