It’s getting quite chilly in the morning and the evenings around here. Which makes it harder to get up in the morning when it’s still pitch dark outside. It’s also been difficult to wake up to bad news every morning hearing about recent incident in Las Vegas and devastating wild fire here in Northern California. My heart is broken hearing about affected friends and family so near to us. But this post is not to drown us in sorrow and despair but introduce you to this warm and comforting hand-pulled dough soup that I grew up eating. I know resorting to food for comfort isn’t always the best idea but but good food does have some healing powers by bringing people together. So I hope you enjoy this recipe.
Also I filmed myself making the dish. Below is a full video on it. If you are into quiet cooking videos, you might like it. Brownie points for you have the patience to watch the entire 5 min video.
CLAMS & POTATO SUJAEBI SOUP (바지락 감자 수제비) – 4-6 servings
INGREDIENT
15-20 fresh clams
1.5 cup sujaebi flour mix (wheat flour, potato starch, salt)
½ Korean zucchini (aka gray squash 애호박)
1 golden yellow potato
1 Korean green chili pepper (청양고추)
8 cups water
2-3 pieces dried kelp – optional
salt & pepper
PREPARATION
Soak the clams in cold water for at least 30 mins. If it’s not already clean, using the kitchen brush to gently take the dirt off of the clams. I used cleaned ready-to-use clams. Make Sujaebi dough by mixing it with 1.5 cup flour mix / ¾ cup water . I used the sujebi flour mix in a package that already comes with wheat flour, potato starch and salt. Adjust the dough consistency by adding more water or the flour to the mix. Wrap the dough in plastic wrap and let it sit in room temperature for at least 1 hr. Cut all vegetables in thin half moon shape, finely chop green chili pepper.
INSTRUCTION
Make clam broth by adding clean clams to water, boil it for at least 30 mins until clams open up and the broth becomes somewhat translucent. I like to add little bit of dried kelp to add little of bit of depth of flavor. Take the clams out on the side and lower the heat. Add prepared vegetables and start adding the dough pieces by pulling it by hand. I like to make mine in small thin pieces. Season with salt, all the clams back in and boil it altogether for another 5 mins.
PRO TIP
Mixing the potato starch in the dough mix makes sujaebi chewy and light texture. Not too doughy. 😀
