This is my first return on the request from Stacy. :)
It is a mystery why we crave for hot noodle soup on rainy days. Is it just us Asian or universal?
In a severe snow storm in Nothern Virgina, I was stuck home making Soo Jae Bee ;). The broth is the basic anchovy + kelp combination, but you can throw some vegetables from your fridge to make it more flavorful. Consider throwing radish, carrot, onion, and shitake mushrooms. I added radish and onion and then dipped red pepper for 5 minutes for a nice kick.
“Soo” refers “hands” in Korean, and the pasta is handmade. I found it frustrating and labor-intensive at first, but it can be a fun exercise on a rainy day. It’s definitely easier than kneading bread. The labor-intensive-patience-required part is when you tear off the dough into boiling broth one by one. My photographer offered to help. I suspect that some dough flakes were thicker than others, but they were all ugly unique dough flakes in their own special ways :D.
If you would rather save time/labor and be high-tech, you can utilize pastry roller and tear off with hands or knife. Why not, go ahead and use the cookie cutters!
Serving Size: 2 people
Total Time: 20 minutes prep time + 1 hour proofing time + 20 minute cooking time
1 cup flour
1/3 cup corn starch or sweet rice flour (찹쌀가루)
½ tablespoon salt
6 cups water
10 dried anchovies (myul-chee 멸치)
1 piece (business card size) dried kelp (dah-shi-ma 다시마)
1 red or jalapeno pepper
1-2 tablespoon fish sauce
or 2-4 tablespoon light soy sauce (guk-gan-jang 국간장)
(optional) 1/3 radish
(optional) egg to thicken the broth
(optional) kimchi to make the broth spicier and kimchi flavor
Dough – sift and mix flour, starch and salt in a bowl. Add water little by little (important!) and knead the dough until desired texture. I needed about 1/3 cup of water. Don’t forget the food processor can knead it for you. Leave the dough in fridge at least for an hour to proof.
Potato – Cut into thin small slices.
Zucchini – Julienne into thick sticks (“pencil” thickness).
Onion – The picture shows small pieces, but cutting it half is fine for making broth.
Radish – 1/3 size is fine as it is.
Kelp – rinse with running cold water to remove white powder outside.
1. In a pot, add 6 cups of cold water, anchovies, kelp and vegetables to boil in medium high heat. Remove kelp within 2 minutes before it starts boiling. Add red pepper and remove it within 5 minutes. Let it boil for another 5 minutes.
2. Discard anchovies and vegetables.
3. Add potatoes and let them cook for 5 minutes. The broth is also getting reduced. (optional) egg to thicken the broth. (optional) kimchi to make the broth spicier and kimchi flavor
4. Start adding dough flakes by tearing it off with your hands. By the time you are done, the potatoes should be cooked.
5. Taste the broth and season with fish sauce or light soy sauce as needed. Add pepper and salt.
6. Add zucchini and bring it boil until zucchini and all dough flakes are fully cooked.
7. Garnish and serve!