Saturday, December 02, 2017


As a kid, one of my favorite means was sujebi. It's a Korean soup with hand-torn noodles. In addition to liking to eat it, I liked to make it. So I decided to try making it with the boys.

I largely followed the Maangchi recipe, with a few substitutions (medium dried anchovies instead of large; leeks and chives, not onions and green onions) based on what I had in the house. Here's the noodle dough:

Making broth.

For the soup.

I stretched the noodles along with Anders, Soren and Max.

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