Sujebi (Korean Hand-Torn Noodle Soup)

Ingredients

• All-purpose flour (2 cups)
• Water (3/4 cup)
• Salt (1/2 teaspoon)
• Potato (1 medium, peeled and diced)
• Carrot (1 medium, peeled and sliced)
• Zucchini (1 medium, sliced)
• Onion (1 medium, sliced)
• Garlic (3 cloves, minced)
• Green onions (2, chopped)
• Soy sauce (3 tablespoons)
• Sesame oil (1 tablespoon)
• Black pepper (to taste)
• Water (for broth) (6 cups)

Instructions

1. In a large mixing bowl, combine the all-purpose flour, 3/4 cup of water, and salt. Stir until a rough dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 10 minutes.
3. After resting, roll out the dough into a thin sheet. Tear irregular pieces from the sheet to create the hand-torn noodles.
4. In a large pot, bring 6 cups of water to a boil. Add the diced potato, sliced carrot, zucchini, onion, and minced garlic. Cook for about 10 minutes, or until the vegetables are tender.
5. Gently add the hand-torn dough pieces into the pot. Cook for an additional 10 minutes, or until the dough is fully cooked through and floats to the surface.
6. Stir in the soy sauce, sesame oil, chopped green onions, and season with black pepper to taste. Allow the soup to simmer for another 5 minutes to meld the flavors.
7. Serve hot in bowls, garnished with extra green onions if desired. Enjoy this heartwarming dish with a side of kimchi for an authentic Korean experience.