Hand-torn noodle soup (Sujebi) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 66) by Emily "Maangchi" Kim and Lauren Chattman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Korean soup soy sauce" for fish sauce.

  • Delys77 on October 22, 2024

    This one wasn't a winner for us. The soup itself is nice but the hand torn noodles just didn't work. She suggests resting the dough, which we did in the fridge fro 2 hours and still it was impossible to manipulate to get thin noodles. We ended with some serious clunkers. Might be user error but I think given how essential the dough is to this recipe she needs more specific instructions on kneeding, resting, and stretching.

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