Korean hand-torn noodle soup with chicken (Sujebi) from Christopher Kimball's Milk Street Magazine, Mar/Apr 2024 (page 23)

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

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Notes about this recipe

  • TonyInSeattle on May 20, 2024

    Delicious. I gave this four out of five stars. There could be endless variations to this. Pick a good gochujiang, as that is the main flavor. I'll keep these noodles in mind for other soups, like chicken noodle soup!

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