KOREAN: Sujaebi

I love, love, loved this dish when I was in Korea. It's usually made with shellfish in it, but I got the cook at my favorite restaurant to give me her recipe which was made without the little creatures. I finally got around to trying it out this week, and it was fabulous. This recipe is not suited to leftovers though. I apologize to you, Inyoung. When I sampled the leftovers for myself, they didn't even compare to the fresh bowl I had on Tuesday.


7 cups anchovy or beef broth
1 pound of store-bought sujaebi flakes or torn-up pieces of homemade dough (mix flour and water and make a dough out of it)
1/2 tsp salt
1/8 tsp black pepper
1 carrot, sliced
1 small onion, sliced
1 small zucchini, sliced
2 cloves of garlic, sliced
1 medium potato, sliced
2 green onions, chopped
2 eggs
kim OR nori flakes (seaweed)
sesame seeds

1. Bring the broth to a boil. Drop in your flakes of dough if you're using homemade ones. If you're using store-bought flakes, add them after the vegetables have cooked for 10 minutes.
2. Add all of the vegetables and simmer until cooked.
3. Whip two eggs in a small bowl and gently mix them into the soup, not breaking them up too much. Cook until firm.
4. Top with seaweed flakes and sesame seeds and serve.