If you go to the place that sell kalguksu, you probably find sujebi. Sujebi is similar to kalguksu, but it's not noodles. And it has more chewy texture than kalguksu. Just like kalguksu, many people like sujebi for its different charms.
Sujebi
T = Tablespoon
t = teaspoon
Ingredients
Ingredients (2 serving)
300g AP (3 cup)
180g water (1 cup)
1t salt
1/2 onion
1/2 zucchini
1/2 green onion
1/2 potato
2 cheong yang pepper (optional, for spicy flavor)
minced garlic
soy sauce
anchovy fish sauce (replaceable with fish sauce)
10 dried anchovy (for stock)
10 dried shrimp (for stock)
3 small piece kelp (for stock, replaceable with anchovy stock)
How to make
Sujebi
Put 300g AP flour, 1t salt, 180g water in a bowl and knead for 5 minutes
Put fridge for at least an hour
Slice onion, zucchini, green onion, cheong yang pepper and dice potato into 1cm
Put 2L water in pot and put dried anchovy, shrimp, kelp and simmer for 15 minutes
After 15 minutes, take them out from pot and put potato and 1T minced garlic, 1T soy sauce and 2T anchovy fish sauce
Tear dough into bite size (1cmx1cm) and drop it into a boiling pot
Boiling for 10 minutes (until the dough is cooked)
Put onion, green onion, cheong yang pepper and boil it for 1 minute
Taste the soup and season it with salt or anchovy sauce
Tips
It tastes better if you eat with seaweed powder (Kim ga ru)
you can use 'Korean anchovy stock bag' for stock
Score : 7/10
It's so good. but I think it's really hard to make to foreigner.
If you come in Korea, why don't you try sujebi :D
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