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When I saw this soup, it immediately reminds me of Flour Cake Soup I’ve made before. It’s the same concept. Tearing pieces off the dough. It has always been a comfort food to me and gamja sujebi is also Korean comfort food. This is super easy to make and never fail to comfort me, especially in this Fall season. Absolutely love this simple clean dish.
Another recipe from Quick and Easy Korean cooking by Cecilia Hae-Jin Lee.
Ingredients
Method
- Combine the flour and 1/4 cup of the water. Stir in the remaining water a bit at a time, until the dough clumps together. Knead and form into a ball. Wrap tightly in plastic (or place in a sealed plastic bag) and refrigerate for about 1 hour (or overnight)
- In the meantime, prepare the Anchovy stock and cut the vegetables. If it's not simmering already, bring the stock to a boil, add the garlic and potato, and let cook for about 3 minutes. Add the zucchini and cook for another 2 to 3 minutes
- Remove the dough from the refrigerator. Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you do so. Don't worry about the shape being irregular- it's part of the charm. Keep adding until you've used up all the dough. Let cook until the dough pieces begin to float and become slightly translucent around the edges, 5 to 7 minutes (thicker pieces will take a bit longer)
- Add the green onion and egg without stirring. Add 1/4 tsp salt and taste. Add a bit more salt if you like but remember that you'll be eating this with a seasoned soy sauce
- Serve nice and hot with seasoned soy sauce
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