Suje-what? Sujebi!

Living at home definitely has it’s ups and downs. The positives are that the rent is super cheap, I don’t usually have to do my own laundry, and I get to eat delicious home cooked meals. I do cook for myself sometimes but usually no one in my family really wants to try my food. So, it was pretty annoying when my mother asked me why I never cook for my dad (she’s almost never home cause of working late nights). However, I did cook a meal for him this past Labor Day weekend since I was planning on cooking anyway. There!

Thank you again to Ms. Robin Ha and her cookbook, Cook Korean! I picked another recipe from her book to try out and I picked one that wasn’t spicy because my dad doesn’t like to eat spicy foods. The reason I picked this dish is because there is this Hot Pot buffet place in Flushing called Spring Shabu Shabu and I love their Sujebi there and it inspired me to make my own.

Sujebi is basically hand torn noodles, they aren’t uniform and each little nugget have it’s own shape and size that gives the dish some personality. My cousin helped me with this dish again and she was also my photographer as per usual.  It was also my very first time kneading dough! It was super fun and I thought my little dough ball came out adorable and awesome. 🙂

The recipe was super easy to make and very easy to customize to your own preferences. Oh! Before I get into what we decided to put into our Sujebi broth, the base of the soup requires Anchovies- which I still haven’t handled. So I went to H-Mart to try and find myself some dried Anchovies but found something even better!!!! They had… prepackaged dried Anchovies+dried kelp in those tea bags JUST FOR MAKING BROTH!!!!

Okay, okay- back to the broth. We added some napa cabbage, bacon (the recipe was all veggies), onions, scallions, and some potatoes. IMG_4329

The funnest part would be adding the noodles to the broth. I split the dough ball in half so that my cousin and I could add them into the pot. We basically tore small pieces of the dough and tossed them in. They don’t look like the ones I ate at Spring Shabu Shabu but it does look more authentic. Since my cousin and I like spicy foods, we served my dad first before adding some gochugang (red chilli paste- I believe) and some red chilli flakes into the wok.

My dad enjoyed it and i’m super happy about that! He did think the noodles were a bit tough-which I agree with since the noodle pieces were a bit thick. I’m not entirely sure if I did that noodle tearing thing correctly though but maybe next time i’ll try to make the flakes a bit thinner. 🙂

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