Potato Sujebi, Korean Gnocchi Soup

Sujebi is likely one of the hottest, easy dishes all 12 months spherical in Korea, particularly on wet days and chilly days.  I take into account it a cousin of kalguksu (칼국수; knife-cut noodles), however its fast dough of white flour and water is torn with arms and dropped proper into boiling broth.  Primary sujebi broth is made with dried anchovies and dried kelp, that are additionally primary pantry gadgets in Korea.  Add sliced onion, potato and aehobak (애호박; much like zucchini, however lighter in shade and sweeter in style), and you’ve got a easy bowl of sujebi.  From this primary bowl of sujebi to in style variations of kimchi sujebi and haemul (해물; seafood) sujebi, you may simply create your personal sujebi by taking part in with dough (chewy or smooth?  Plumpy thick or wide-noodle skinny?), substances or broth.

This potato (감자; gam ja) sujebi comes from my sister whose model has change into the usual sujebi for us.  Potato sujebi often requires a small quantity of grated potato, which extends the chewy-starchy texture, folded into the flour dough.  Typically you’ll even see gamja sujebi that has simply a lot of potato slices within the soup together with your common flour sujebi.  My sister’s potato sujebi is generally grated potato with simply sufficient flour to maintain it collectively.  It’s a pleasant compromise between sujebi and gamja (감자) ong sim i (옹심이), soup with potato balls made solely with potato starch which is a regional specialty of Gangwon Province, well-known for its potatoes along with stunning seashores and mountains.

Should you take into account the standard sujebi on the chewy-elastic aspect in the entire texture spectrum, this potato sujebi recipe will present you a softer aspect of sujebi, possibly even remind you of Italian gnocchi.  Garlic chive specks in sujebi is optionally available, however good for brightening up the dish from its principally white-beige background.  The pure starch from potato will thicken the soup nearly proper, and makes it a bit heartier with none meat within the soup.  It’s nonetheless easy and straightforward to make with the identical rustic heat in a bowl.

KOREAN WORDS

potato            감자     (gam ja)

candy potato  고구마  (go gu ma)

Potato Sujebi, Korean Gnocchi Soup

February 22, 2011

Notes

* Dried anchovies (멸치; myeol chi) which might be about 2 inches are generally used to taste broth for soups and stews whereas tiny ones are toasted and blended in soy sauce and honey for banchan (반찬; aspect dish).

Substances

• 4 cups Water
• 1 piece Kelp (Dasima, or Kombu)
• 4 dried Anchovies
• 1 cup Onion, peeled and sliced
• 1 small Zucchini Squash (Aehobak), sliced
• 1 giant Potato, peeled and grated
• 1/3 cup All-purpose Flour
• 1/2 tsp Salt
• Pinch of Black Pepper
• 1 Tbsp Garlic Chives, finely chopped (optionally available)
• 2 Tbsp Soy Sauce
• 1 Tbsp Sesame Oil
• 2 tsp Scallion, finely chopped
• 1 tsp Pink Chili Flakes
• 1 tsp Sesame Seeds, toasted

Directions

1. Broth) Boil 4 C of water, 1 piece of kelp (다시마; da si ma) concerning the measurement of two fingers and 4 dried anchovies (멸치; myeol chi)* if obtainable. Be at liberty to substitute with ready-made inventory of your alternative if you do not have dried kelp or anchovies. As soon as it comes as much as a boil, add 1 C of peeled, sliced onion (about 1 small onion), 1 small sized aehobak or 3/4 C of sliced aehobak (애호박; much like zucchini, however lighter in shade and sweeter in style). Carry it to a boil. Take away and discard kelp and anchovies.
2. Sujebi) Peel and grate 1 giant potato to get about 1 cup. Add 1/3 C of all-purpose flour, 1/2 ts salt and a pinch of floor black pepper. Optionally, add 1 TBSP of finely chopped garlic chives (부추; bu chu). Combine to mix. The consistency needs to be free however maintain its form in a spoon (See ‘image – sujebi drop’ above).
3. Sauce) Combine collectively 2 TBSP of soy sauce, 1 TBSP sesame oil, 2 ts of finely chopped scallion (about 1 stem of scallion), 1 ts of pink chili flakes (고추가루; go chu ga ru) and 1 ts of toasted sesame seeds.
4. To place it collectively, cut back warmth in order that broth is gently simmering. Begin dropping a teaspoonful of sujebi combine within the broth. The combination will simply slide off from the spoon but when it does not, gently faucet the spoon on the underside of the pot. After rapidly including teaspoonfuls of the sujebi combine within the broth, flip the warmth as much as carry the soup to a boil. Cooked sujebi that float to the highest might be translucent. Serve with the sauce.