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Dak Sujebi | Korean Chicken Soup with Hand-Torn Dough
(0)
35 min
Under an hour
Knuspr-Küche
Dak Sujebi ist eine herzhafte koreanische Hühnersuppe mit rustikalen, von Hand gerissenen Teigflecken, zartem Hähnchenbrustfilet, Zucchini und Kartoffeln in einer aromatischen Knoblauch-Sesam-Brühe. Wärmendes Seelenfutter für kühle Herbsttage!
Ingredients
Preparation method
Preparing Sujebi Dough
In a bowl, knead the wheat flour type 405 with 1/2 tsp salt and approx. 75–80 ml lukewarm water into a smooth, non-sticky dough (knead for approx. 5 minutes).
Shape the dough into a ball, wrap in cling film or cover, and let rest at room temperature for approx. 15 minutes so that it becomes elastic.
Preparing Ingredients & Making the Broth
Cut the skinless chicken breast fillet into bite-sized strips. Peel the potatoes and cut into approx. 1.5 cm cubes. Halve the zucchini lengthwise and slice into half-moons. Finely chop the garlic.
Chef's tip
For exceptionally tender and elastic sujebi dough flakes, it helps to lightly moisten your hands with cold water while stretching and tearing the dough.
In Korea, sujebi is a popular traditional dish for rainy days – the name literally translates to 'hand-folded dough'.
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