SoupsMedium
Gamja Sujebi-guk (Potato Hand-Torn Dough Soup)
A 4-serving potato sujebi soup with auto-scaled dough and broth ratios.
Prep 20minCook 25min4 servings
potato sujebi souphand torn dough soupanchovy broth soupcomfort Korean souprainy day recipeauto scaling
Instructions
- 1
Mix flour and water, knead for 5 minutes, then rest covered for 15 minutes.
- 2
Slice potato thinly and julienne zucchini and onion.
- 3
Bring stock to a boil, add potato and onion, and cook for 6 minutes.
- 4
Tear in small thin dough pieces while stirring so they do not stick together.
- 5
Add zucchini and garlic, then cook 5 more minutes until dough is fully cooked.
- 6
Season with soup soy sauce and salt, then top with seaweed flakes.
Tips
If dough is too wet, add flour 1 tablespoon at a time.
Thinner dough pieces cook faster and have better texture.
Nutrition (per serving)
Calories
320
kcal
Protein
9
g
Carbs
62
g
Fat
4
g
Adjust Servings
2servings
→
servings
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