This is the perfect recipe for leftovers from a roast chicken or our Korean Chicken Soup! If you're making it from a roast chicken, put aside some chicken meat and the bones for broth. This recipe needs some prep work for the hand-torn noodles and if you are making it, the broth. Store bought broth is of course perfectly fine.
Whilst instructions are a bit long, it's easy when you break it down to 3 stages: Making the Dough, Chopping and bringing it all together Making Sujebi.
Serves 3-4
What you need:Chicken broth: 2 litres (can also use other broth)Chicken cooked: 2 cups Potato: 1 med Carrot: 1 med Courgette: 1 med
The Dough (*for 3 people):Flour: 1 1/2 cupsWater: 1/2 cup Olive Oil: 1 1/2 Tbsp *Dough measurements per person: 1/2 cup flour, 1/2 Tbsp Olive Oil and 3 Tbsp water.
The Sauce:Soy Sauce: 3 TbspSesame oil: 1 tsp Garlic: 1 clove Spring Onion: 1 sprig
Cooking tools: 1 large bowl and cling film for dough, 1 big pot for cooking, 1 small bowl for sauce
What to do: 1 .First make the dough. This needs to chill for at least 2 hrs in the fridge to have a chewy texture. Dough is fine to be in the fridge for longer up to a day or two.Get a large bowl. Measure out the flour, olive oil and water. I've used Spelt flour but you can use any type of flour. Note that the amount of water may need to be adjusted depending on the flour. We recommend adding the water last to the dough and start with less, adding more as you knead if needed.Knead dough for 10-15 minutes, it should start dry and come together in a smooth dough that is a little bouncy. Shape the dough into a ball. Wrap the dough tightly in cling film and put in the fridge.
About 30 min pre-meal:Take the dough out of the fridge and rest it at room temperature.Put the broth in a large pot and heat it up.
2. Chopping: Chop the Potato into thin slices, the Carrots and Courgettes into thin batons. Set these aside.For the Sauce: Thinly chop the Spring onions and mince the Garlic. Set aside in a small bowl. Add Soy sauce, Sesame oil and mix.
3. Making the Sujebi:
Add the Potatoes, Carrots to the broth and let boil for 10 minutes. When the vegetables are softened, add the Chicken and Courgettes to the broth. Turn down the heat to medium. Grab the dough, take a medium pinch and tear off a piece of dough, making sure you stretch and flatten. Each dough flake should be about 1-2 inches wide and tall. It's important that each piece is flat and not too thick.
Serve with the sauce.
Enjoy!
