Hand-Torn Korean Noodle Soup

A rich and comforting Korean soup built upon a profound broth of dried anchovies and kelp, imparting delicate and complex oceanic notes. This dish features hand-torn dough pieces with a signature bite, complemented by a bounty of fresh vegetables and potatoes for a warming, wholesome experience that captures the essence of traditional Far Eastern cuisine.

Prep: 15 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1In a large bowl, combine flour, water, salt and vegetable oil. Knead until the dough is smooth, about 10 to 15 minutes.
2Alternatively, use a food processor to mix water, salt, oil, and flour until the dough comes together into a ball, about 1 to 2 minutes.
3Shape the dough into a smooth ball and place it in a plastic bag. Let it rest for at least 30 minutes.
4Bring water to a boil and add the anchovy and fertilizer. Cover and cook for 20 minutes.
5Add potatoes and onions, and cook until the potatoes are soft, about 15 minutes. Remove the fertilizer and anchovies.
6Have a bowl of cold water ready nearby. Turn the flame to medium-high.
7With one hand, lift the dough. Use wet fingers to stretch a thin 8cm piece of dough, then tear it off and place it in the boiling soup.
8Repeat with the rest of the dough, mixing to prevent sticking.
9Add garlic, zucchini, carrot, green onion and fish sauce. Mix gently.
10Cover and cook for 5 minutes until the noodles are tender. Stir in sesame oil before serving.

Ingredients

2 green onions, sliced; 1 small zucchini, julienned; 1/4 cup julienned carrot; 2 tablespoons fish sauce or Korean soy sauce (check label for allergens); 1 tablespoon toasted sesame oil; 12 large dried anchovies, heads and guts removed; 1/2 ounce seaweed (check label for allergens); 2 medium potatoes, peeled and cubed; 1 medium onion, sliced; 6 cloves garlic, minced

Nutrition

Calories: 50
Protein: 0.7g
Carbs: 2.9g

Chef tips

For a vegetarian version, substitute fish sauce with soy sauce. Add a pinch of chili flakes for a spicy kick.

Recommended Equipment & Products

Nutrition

Calories: 50
Protein: 0.7g
Carbs: 2.9g

Recommended Equipment & Products

Food processor
Amazon

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Chef tips

For a vegetarian version, substitute fish sauce with soy sauce. Add a pinch of chili flakes for a spicy kick.

Culinary reasoning

A rich and comforting Korean soup built upon a profound broth of dried anchovies and kelp, imparting delicate and complex oceanic notes. This dish features hand-torn dough pieces with a signature bite, complemented by a bounty of fresh vegetables and potatoes for a warming, wholesome experience that captures the essence of traditional Far Eastern cuisine.

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Food processor

Amazon

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