Sujebi (Hand-torn Noodle Soup)

A bowl of hot noodle soup on a rainy day? Sounds yum! ^^
Sujebi, it's one kind of noodle soup where the noodle is made from homemade dough and torn by hand into pieces.  The broth is simple and easy to make and it taste delicious too!  I feel that this dish is a bit similar to our "mi hun kueh 面粉糕" (in Hokkien) or "pan mee 板面" (in Cantonese) :)
*If you are making this dish in big portion, get someone to help you when pulling and torn the dough into pieces as this require some speed while the soup is boiling hot and can be quite labour intensive too ;p

 

Serving size: 2 person



Ingredients:
Noodle Dough
All purpose flour                                                      200g
Salt                                                                           1/2 tsp
Cooking oil (I use Olive oil)                                    1 tbsp
Water                                                                        120 ml

Broth
Kelp (3cm x 3cm)                                                    5 piece
Anchovy                                                                  10-12 piece
Water                                                                       1.8 liter

Potato (Medium size)                                              2
Onion (Small)                                                          1
Garlic (Minced)                                                       1 tbsp                                                                      
Leek (abouth 15cm long)                                        1
Fish sauce (Anchovy)                                              1 tbsp
Soy sauce                                                                 1 tbsp

 

 

1. Peel and cut potatoes, onion and leek into bite size pieces.
2. Prepare a bowl, combine the flour, salt, oil and water into the bowl.  Mix with a wooden spoon and then knead by hand for 10-15 minutes until the dough is soft and stick together firmly.
3. Put into a plastic bag and keep in the fridge.
4. Make the broth by preparing a large pot.  Add in water and put in the kelp and anchovies, boil over medium heat for 20 minutes (lid close). Then, boil over low heat for another 10 minutes (lid close).
5. Turn the heat off and remove the kelp and anchovies.
6. Add cut potatoes, onion, leek and miced garlic into the broth and bring to boil for 15-20 minutes over medium heat.
7. Add in fish sauce and soy sauce into the boiling broth.
8. Take the dough out from the fridge and knead for a few more minutes until the dough is smooth, firm and silky.
9. Put the dough in one of your hand and pull it with another hand until it's thin like a paper and tear it into bite size, drop it into the broth.  Keep repeating until the dough finished.
10. Let the noodles boil for another few minutes until they are cooked.  Once cooked, the noodles will float to the surface.
11. Add in some chopped leek or spring onion for garnish.
12. Serve hot in a bowl and it taste great too if eat with kimchi! (The cold sourish and spicy kimchi not only taste yummy with the noodle but it also helps to cool down the noodle a bit to swallow)  ^^

Jjajangmyeon (Black Bean Sauce Noodle 炸醬麵)

Jyajangmyeon is a Korean-Chinese dish.  I was interested in this dish because it's often appear in Korean drama, and the way they enjoy eating it makes me really eager to try out this noodle.  The first time I tried jyajangmyeon, I found that the bean taste was quite strong to me...but after having this noodle for a couple of time, I kind of fall in love with it.  I like to eat my jyajangmyeon with kimchi, how about you?
The main ingredient for this noodle is the sauce.  It's called Korean black bean sauce (chunjang 春醬).  Nowadays, it's selling in paste form or powder form.  I am going to use powder form in my recipe today.
p.s: I do not have jyajangmyeon noodle in my kitchen when I make this dish and subsitute with ramyeon (instant noodle), taste great too! You can actually use any type of noodle or just eat it with rice~

 

Serving size: 2 person

 

Ingredients:



Pork belly                                                                   100g     
Onion (medium size)                                                  1
Potato (medium size)                                                  1
Zucchini                                                                      about 4 inch long
Garlic (minced)                                                           4 clove
Cooking oil                                                                 2 tbsp
Ramyeon (instant noodle)                                          2 pack
Sesame oil                                                                  1 tsp                                                                   
Jyajang powder                                                          3 tbsp
Water                                                                          300 ml
Sliced cucumber                                                        for garnish

Step by step photos:

 

1. Diced pork belly, potato, onion and zucchini into bite size.
2. Mix jyajang powder with water, stir to dissolve.
3. Prepare a non-stick pan, add in cooking oil over low heat.
4. Add garlic and pork belly.  Stir-fry for 1 minute over low heat.
5. Add in onion, potato and zucchini.  Keep stir frying over medium heat until the veggies are cooked and soft, approximately 5-8 minutes.
6. Add in the jyajang mix and keep stiring over low heat.
7. Close the lid and let it simmer for 1 minute over low heat.
8. Open the lid and keep stiring to prevent the sauce from stick onto the bottom of the pan.  Off the fire, and drizzle sesame oil over the sauce.
9. Prepare a pot of water and cook the ramyeon.  Once water is boiled, add in the noodle. Drain the water once the noodles are cooked.  Set aside.
10. Prepare a plate, put the noodle and jyajang sauce on top of the noodle.  Garnish with some sliced cucumber and enjoy!

* I use pork tenderloin instead of pork belly for today recipe.