I think it’s about time I start showing you how to make some Korean dishes, since this is a blog for Korea.
Sure, pasta and western food is nice, but while you’re in Korea, why not eat like the Koreans?
Soo-jae-bi (수제비) is one of my favorite little soups. It’s easy to make and the left overs will last you a good little while. The Soo-jae-bi itself is essentially bread dough. You can make your own dough for the soup a head of time, or you can go to the store and buy a package of potato soo-jae-bi (수제비).
Prep-time: 5 minutes (if you don’t make the dough yourself)
Cook time: 5 minutes
Yield: 1 person (plus left overs)
What you’ll need (필요한 것):
- a medium pot.
- 250g soo-jae-bi (수제비)
- 8g seafood or myulchi dashida (해물다시다 / 멸치다시다)
- 2 shiitake mushrooms, sliced (표고버섯)
- a small bunch of enokitake mushrooms (느타리버섯)
- 1/4 white Korean squash, diced (백호박)
- 1 chili pepper, sliced (고추)
- 1/2 small onion, sliced (양파)
- 1/4 cup green onions, sliced (파)
- 2 cloves garlic, minced or sliced (마늘)
- chili pepper powder (고추가루) (optional). see also : Pisto Manchego recipe (토마토야채볶음)
- Pour about 6 cups of water into a medium pot and bring to a boil.
- Add the dashida, shiitake mushrooms, garlic, and onions and boil for two minutes.
- Add the remainder of the ingredients, minus the chili pepper powder, and boil until the soo-jae-bi begins to change color. About 5-7 minutes. **Some packaged brands wont change color if loaded with preservatives.
- Serve and garnish with the chili pepper powder.
- This is a tasty and easy meal to have on a night your stuck home doing nothing. There’s very little preparation, but your Korean friends will be blown away by the fact you know how to make this.
- If you want to make your own soo-jae-bi, just mix 4 cups of flour with an egg and 1 cup of water. knead the dough and wait a half hour for it to rise. If you want to buy it pre-made look for a package in the frozen food section of your grocery store.
- Leftovers will last about a week, but be careful. The soo-jae-bi is very absorbent and will begin to absorb the broth. It grows and mutates and eventually will sprout legs and start eating everything else in your fridge. Seriously! Don’t leave it in there for too long!
- The veggies and mushrooms I listed above are just suggestions. It’s traditional to have the Korean squash and green onions, but you’ll never meet two people who put the same thing in. Many people like to put an egg in too!
- Going a long with that last statement. The chili pepper powder is a mere suggestion as well. Many of my foreign friends garnish with pepper (후추) instead. Do your own thing.
Words to know:
멸치 다시다: “Myulchi dashida” is anchovy stock. It’s ground anchovies. “Dashida” (다시다) comes in several varieties, and the idea is similar to stock cubes, except dashida can be added directly to the soup.
느타리버섯: “Neugh-Tah-Lee Beo-Seot” are also known as enokitake mushrooms. They’re stringy white mushrooms that grow in bunches. You’ll also see varieties in full bloom with grey tops and slightly larger stems. That’s what I use in this recipe. Sorry for the lack of pictures. see also : Korean Chorizo recipe (초리조)