Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 4 cups all-purpose flour
- 1 1/2 cups water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, water, salt, and black pepper. Mix until a dough forms.
2. Knead the dough for 5-10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. Roll out the dough on a floured surface until it is about 1/4 inch thick. Cut the dough into small, irregular pieces.
4. In a large pot, heat the pork belly over medium-high heat until it is browned and crispy. Remove the pork from the pot and set it aside.
5. In the same pot, sauté the onion and garlic until they are soft and fragrant.
6. Add the chicken broth, soy sauce, and sesame oil to the pot. Bring the mixture to a boil.
7. Add the dough pieces to the pot and stir gently. Cook for 10-15 minutes until the dough is cooked through.
8. Add the pork belly back to the pot and cook for an additional 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 25g
Carbohydrates: 50g
Protein: 22g
Sodium: 1200mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Chicken broth can be substituted with vegetable broth.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add vegetables such as carrots, mushrooms, or spinach to the soup.
- Use different types of meat such as chicken or beef.
- Add chili flakes or gochujang for a spicy kick.
Tips and tricks:
- Make sure to knead the dough well to ensure a smooth and elastic texture.
- Cut the dough into small, irregular pieces for a rustic look.
- Cook the dough pieces until they float to the surface of the soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions, chili flakes, sesame seeds
Pairings:
Kimchi, pickled vegetables, steamed rice
Suggested side dishes:
Japchae, bibimbap, Korean fried chicken
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the soup is too thick, add more broth or water.
Food safety advice:
Make sure to cook the pork belly thoroughly to avoid any risk of foodborne illness.
Food history:
Sujebi is a traditional Korean soup made with handmade dough pieces and a variety of meats and vegetables.
Flavor profiles:
Savory, salty, umami
Serving suggestions:
Serve the soup hot with a side of steamed rice and pickled vegetables.
Related Categories
Cooking Method: N/A
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Region: Korean
Taste: Savory, Tangy, Umami, Spicy, Comforting