수제비 Sujebi (Hand shaped flat noodle soup)~

This is one of those Korean comfort food~

When it's cold, and you need something hot, and homey~

You gotta make this one~^^

One important ingredient is GOOD myuchi (dried anchovy).

If you have good quality andchovies, you will have a good broth.

Try to find one that is shiny, good smell, and the skin is not damaged. 

for the dough: 1 and 1/2 cups bread flour (plus more for kneading)

1/2 teaspoon salt

1/2 cup water

For the broth: 4 cups water

12-14 myulchi (dried anchovies)

2x2 inches piece dashima (dried kelp)

1/4 potato

1/4 zucchini

1-2 green onions

1 egg

1 and 1/2 teaspoon salt

1/2 teaspoon soy sauce

ground black pepper

 In a large bowl, add flour, water and salt, mix well and knead for 10-15 minutes until smooth.

Let rest for 30 minutes.

In a pot add water and kelp, let sit for 30 minutes.

Add anchovies, put the pot on a high heat and boil.

Just before it's boiling, discard kelp.

Once it's boiled, reduce the low, skimm off the foam and let simmer for 5-10 minutes, discard anchovies.

Add potato and cook halfway through.

Heat up to rolling boil just before you put the dough in.

Take the dough and take off a hanfull of it.

Hold it on one hand and take off a thin bite size piece with the other hand.

(Thinner the better~^^ need some practice~^^)

Add zucchini, green onion, salt, soy sauce and pepper.

Beat egg lightly, and drizzle over the soup.

Cook for another 1-2 minutes and serve.