Sujebi is a traditional soup in Korea consisting of
dough flakes that are roughly torn by hand as opposed to being extruded
or spun. The flavor and recipe resemble kalguksu
but its noodles are made with all purpose flour rather than wheat. It
contains hearty vegetables such as zucchini, potatoes, onions, chili
peppers and scallions and it's favored on rainy days especially at
home. The broth for this soup is usually made with dried anchovies,
shellfish and kelp which are all simmered for many hours in order to
obtain its rich flavors.
In the past, sujebi was relatively rare and eaten
during special occasions such as the celebration of a baby's first
birthday. But nowadays, it is considered a typical commoner's food for
its simplicity in incredients as well as cost. The name of this dish
varies according to regions in Korea and different content variations
does exist, containing seafood such as clams and/or shrimps.
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