Korean soup with dough [Su Je Bi]
Winter is fast approaching so today we will learn how to make a great korean soup to keep you warm The soup is called ‘Su Je Bi’ and it consists of chewy dough and tasty soup… Be careful when eating with glasses though, they may get foggy
Su Je Bi is very interesting to make. You use both hands to tear the dough off then drop it into the soup. The soup is mainly made from anchovy or clam stock so its color is clear and has a very light flavor. The soup is traditionally eaten on rainy or cold days, just like the Korean pancake we made recently.
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Ingredients (serves 2)
For the dough:
- Flour 220g
- Potato starch powder 30g
- 1 Tbs salt
- 1 Ts oil
- Water (180-200ml)
For the soup:
- 1 potato
- 1/4 carrot
- 1/2 zucchini
- 1 onion
- 1 spring onion
- 5 clams
- handful of dried anchovies
- dried kelp
- soy sauce
- crushed garlic
1. Mix all the dough ingredients into a bowl.
2. When it’s sticky enough, knead the dough with your hands.
4. In the meantime we will prepare the anchovy stock. Start by removing the anchovy’s head and black parts from the inside.
5. Put the anchovies into a saucepan of 6 cups of water with the dried kelp. Simmer for 10 minutes.
6. While it’s boiling, cut the potato and the onion into big slices. Cut the other vegetables (zucchini, carrot and spring onion) into thin slices.
7. Remove the anchovies and the kelp from the stock.
8. Add the clams to the saucepan.
9. Once the clams have opened, add the potato, carrot and onion
10. Take the dough out of the fridge and knead it lightly.
11. Stretch the dough with your fingers and tear off pieces about a half the size of your palm. Add it to the soup whilst stirring.
12. Finally add the spring onion, zucchini, salt, soy sauce and crushed garlic.
Finished! Enjoy your Su Je Bi
- Add a little bit of olive oil to the dough to make it more chewy and smooth.
- When you tear the dough off, put some water on your hand so that it doesn’t stick to your hand easily.
I hope you enjoyed this recipe! Do you have a favourite korean dish that you would like to learn? Leave your request in the comments below!