My daughters love sujebi, a Korean hand-torn noodle soup. My mother makes a fantastic soup and I have not encountered it at a restaurant (yet). Supposedly, sujebi goes back to the Goryeo period (935 – 1392) and was a dish served on special occasions. The inexpensive nature of it (veggies and wheat flour) have made it more of a common comfort food these days.
Mandu is Korean for potsticker. Here is a picture of Maangchi’s sujebi using mandu. I am NOT nearly as industrious and I’m not so sure my daughters would like it anyway, so I made the traditional kind:
I have made sujebi for my daughters before. They just love the soft dumplings in spicy broth. It’s very lame, the way I have made it and this blog post has led to some research which produced much better sujebi on my part. They wanted it tonight and I didn’t have all the ingredients so I substituted a few things. Instead of anchovies (which I didn’t have), I used the seafood packet from this:
I also used some sesame oil in the broth (never did that before) and added a bit of vegetable oil to the wheat flour for the dumplings (another first). I also added diced carrots and squash this time. You might be wondering….what did you used to do? I’m ashamed to tell you. So I won’t. Suffice it to say, it was quite lame.
One thing that bothers me about this dish is the lack of protein. I am going to add shrimp next time – Josie gave three cheers and Ava gave me a frown. You can’t please everyone!
You ought to check out Maangchi’s recipe. It’s fantastic: Maangchi’s sujebi recipe.
The girls LOVED my sujebi tonight! And I felt good serving it. Thank you, readers, for inspiring me to learn and share.