-Soojebi -Korean flat dough soup _ 수제비 _ Cafe Yooky.

Hi! Today is sujebi. It's not a very internationally well-known dish like bulgogi or japchae, but every Korean knows sujebi. The warm soup with the chewy dumplings is soothing and comforting. So, let's get started. First, measure the ingredients. Today, I'm making the dough for two servings, so the recipe is 1 cup of flour and 1 third cup of water. But you can always double it. Just remember the ratio, 3 parts of flour and 1 part of water. Also, use bread flour. It will make the texture way better than regular all-purpose flour. Add half teaspoon of salt, then knead the dough of your preferred method. I'm using my stand mixer, but you can also use the kneading course of your bread machine, or you can just use your hands. If you're using a stand mixer, don't forget to use the dough hook. Now, knead it for 7 to 8 minutes. The dough will be slightly tacky, but not too sticky. Wrap it in a plastic wrap and put it in the refrigerator for at least 30 minutes. Best is to leave it overnight, but if you're in a hurry, 30 minutes still works. Peel off the skin of the potatoes and cut them in large bite-sized pieces. This zucchini is called Mexican zucchini, but it's also popular in Korean recipes and you can always find them in Korean grocery stores. It has a mild taste and much less bitter than regular zucchini. Cut them in large bite-sized pieces as well. Okay, real quick fish stock recap. Add kelp and dried anchovies in 4 cups of cold water. When it comes to a boil, fish out the kelp and reduce the heat. Simmer for an additional 5 minutes and your fish stock is ready. Remove all the anchovies before using. Now, in the fish stock, add the potatoes, minced garlic, and a teaspoon of Korean soy sauce. I'll talk more about Korean soy sauce in my blog post, so check it out if you're interested. Check your potatoes with a knife and when the potatoes are half cooked through, add the zucchinis. Then pull out your dough from the refrigerator and make thin flakes and toss them in the soup. I prefer to make them bigger than bite-size because I think it's more visually appealing. And thinner the better. While the dough is cooking, cut the spring onions. Taste the soup for seasoning, add spring onions, and that's it. Enjoy! Hope you enjoyed this recipe and thank you for watching. Bye!