Korean Hand-Torn Noodle Soup (Sujebi)

I'm a sucker for mostly all Korean flour-based dishes. It just tastes so good and it's very homey! All you really need are just flour, water, and salt. Below is the recipe for one of my fav Korean dishes, Sujebi or Hand-Torn Noodle Soup. Enjoy!

Recipe inspired by Maangchi

Hand-Torn Noodle

• 2 cups of flour

• 1 tbsp of oil (used grapeseed oil)

• 1/2 tsp of salt

• 3/4 cup of water

Broth (For 1 person):

• 4 cups of water

• 4 dried anchovies (guts removed)

• 4 inch dried kelp

• Optional: Use a pack from Hae Tongryeong Crab & Seafood Dashima Broth Pack sold at H-Mart

• Veggies (3 cloves of minced garlic, 1 onion, 1 potato, 2 carrots)

• 1-2 tbsp of fish sauce (depending on your taste!)

• 1-2 tbsp of soy sauce (depending on your taste!)

• Sesame Seed Oil

---

Directions:

1. In a bowl, combine flour, oil, water, and salt and slightly mix with a spoon

2. With cleanly washed damp hand, remove the mix on the spoon into the bowl, and knead the mixture by hand for ~5 mins. Dough should be soft and non-sticky

3. Tightly wrap the dough in plastic wrap and rest it in the refrigerator

4. Boil 4 cups of water

5. Add dried anchovies and kelp

6. Boil high and then turn the stove to medium-low to simmer for 10-15mins

7. Dice your veggies into bite sizes. I cut the potato in cubes for faster cooking.

8. Remove the dried anchovies and kelp with a strainer

9. Add your veggies, fish sauce, and soy sauce

10. Boil until potato cubes are soft

11. Take out your dough and knead it 5 times

12. Gently stretch your dough and break off long thin pieces of dough into the pot. Be careful, it may splash!

13. Add however much noodle you want - I usually add about 15 pieces because I really like it

14. Boil until the noodles float to the top. You can also cut a piece in half to see if it's cooked (no specs of dough!)

15. Drizzle sesame seed oil and sprinkle Korean red pepper flakes for a bit of spicy flavor

16. Pour it into a bowl and enjoy!

Left-Over Dough: Wrap remaining dough tightly in plastic wrap, put it in the refrigerator, and use it in 2 days

Korean Ramen - Enhanced Version

I love ramen. I'd eat it everyday if I could. I'm not too picky about which instant ramen I eat but my go-to has been Nongshim Shin Black Noodles. It has a lot of great umami flavor from the mushroom powder. See recipe below!

RECIPE - For 1 - Most ingredients below can be found at your local Asian market (H-Mart, Assi, etc)

• 1 pack of Nongshim Shin Black Noodles

• 1 cup of frozen Korean rice cakes

• 3 dried anchovies for enhanced broth flavor (Totally optional! Can use just water)

• 1 tbsp of Korean red pepper paste

• Assortments of vegetables (2 mushrooms, 1 carrot, and quarter of an onion, quarter of a cabbage)

• 1 clove of garlic or 1 tsp of minced garlic

• 2 stems of cilantro

• 1 tbsp of sesame seed oil

• Favorite cheese slice (Sliced Mozzarella is my fav)

DIRECTIONS:

1. Boil 2 1/2 cup of water or anchovies broth (optional)

2. Anchovies Broth: Add the anchovies into boiling water, let it boil for 5 mins, and then turn off the heat and place the lid on top. After 15 minutes, strain the anchovies and leave the broth in the pot.

3. Rinse/strain rice cakes and place them in a bowl of cold water for ~10mins

4. Slice veggies into bite sizes (I like to cut them into long strands so they're easy to eat with the ramen noodles)

5. Peel and mince the garlic

6. When water/broth boils, turn down the heat to medium-high

7. Add the powder mixes and the dried veggie pack that come with the instant ramen

8. Stir in the red pepper paste

9. Add your diced veggies and minced garlic. Let it slightly boil for 5 minutes

10. Add the ramen and rice cake

11. For al dente, turn off the heat, immediately put the lid on and let it be for 10 minutes

12. Sprinkle on the sesame seed oil

13. Top with sliced cheese

14. Sprinkle on diced cilantro (can use scissors!)

ENJOY!

Mini Pavlova's with Maple Vanilla Whipped Cream

My favorite dessert is pavlova! If I see it on a menu, I'm 99% going to order it. I love how it's crispy and light on the outside with a slight marshmallow experience inside. Check out the recipe below!

RECIPE - 6 mini pavlovas

Pavlova: Recipe by Chef John from Food Wishes

• 3/4 cup of sugar

• 2 tsp of cornstarch

• 3 eggs (yolk separated from whites)

• 3/4 tsp of vinegar

• 1 tsp of vanilla extract

• 1-2 cups of berries

• 1 tbsp of honey

Maple Vanilla Whipped Cream - Recipe by me :)

• 1 pint of cold heavy cream

• 2 tbsp of maple syrup (up to you!)

• 1 tsp of vanilla extract

DIRECTIONS:

1. Pre-heat the oven to 250 Fahrenheit

2. Mix the sugar and cornstarch in a bowl

3. Whisk the egg whites in a separate bowl until foamy/ribbony

4. Slowly add in the sugar and cornstarch into the egg whites

5. Whisk for about 2 minutes, until glossy

6. Add vinegar and vanilla extract

7. Whisk until glossy and stiff peak

8. Using 1/4 measuring cup, spoon on the meringue onto a lined baking sheet (no wax paper, it'll stick!). Should make 6 mini pavlovas

9. Create a well in the center of each pavlovas and wall around the side - That's where the cream will go

10. Bake at 250 degrees for 1 hour

11. After, crack open the door for 1 hour, letting the pavlovas cool. Do not touch!

12. In a small bowl, combine the berries and honey. Mix and set it aside.

13. 10 mins before serving - In a bowl, combine heavy cream, maple syrup, and vanilla extract

14. Whisk until thick - Do not over mix or it'll become butter

15. Top the cooled pavlovas with the whipped cream and honey berries

ENJOY!