Sujebi (수제비)

Sujebi is similar to a Korean dumpling soup. A dough is made then pulled into sheets and torn to make "noodles". The soup is hearty and delicious, with potato, zucchini, egg, and mushrooms. It's a perfect way to warm up this winter!

Sujebi (수제비) (Serves 6)
2 cups Flour
1 cup Water
2 tbsp Oil
1 tsp Salt
8 cups Water
3 tbsp Dashima Powder
1 tbsp Salt
1/2 tsp Garlic Powder
2 tbsp Sesame Oil
2 tbsp Soy Sauce
4 cloves Garlic
2 Potatoes
1 Zucchini
2 Onion
2 Eggs
1 package Enoki Mushroom
2 Green Onion

1. In a bowl, bring flour, 1 cup of water, oil, and 1 tsp of salt together. Knead well with your hands until it forms a uniform dough ball.
2. Wrap the dough and place into the fridge.
3. In a large pot, boil water, dashima, garlic powder, salt, sesame oil, and soy sauce on medium-low heat.
4. While the water heats up, peel and julienne potatoes.
5. Add the potatoes, and then julienne the zucchini and onion. Mince the garlic cloves, and add the zucchini, onion, and garlic to the pot when the potatoes are cooked about halfway. They will still be firm in the center.
6. Allow the zucchini and onion to cook about halfway. Then, add the eggs. As soon as you add the egg, you want to stir them into the soup, so that they are evenly dispersed.
7. Clean the ends of the enoki mushroom, and then add them to the stew.
8. Take the dough from the fridge and cut it into quarters. Gently pull the dough into a very thin sheet, and then tear it and put it into the stew.
9. Repeat with each quarter, then cover the pot and cook for about 3-5 minutes.
10. Slice the green onion and stir into the soup.
11. Remove from heat and serve immediately.

This soup is perfect for anyone feeling under the weather, and is not a difficult process to make! Make this traditional Korean stew and share it with your friends! They'll be sure to thank you for the filling, hearty, and delicious soup!

Spicy Chicken Stew (닭도리탕)

Happy Mother's Day! This recipe is another one of my mom's.When I was making this dish, it reminded me of home- the scent of the stew filled my kitchen and brought back memories of watching my mom make this exact dish. When I was little, I wouldn't ever want to eat this dish, because it was spicy. My mom would always make a separate, non-spicy one for me. This is one example of my mom's selflessness. She wanted to make food that I enjoyed, even if it was inconvenient for her. She was always willing to sacrifice time or anything else to care for her children. This day, this post celebrates all the things that our mothers do for us, and the love they share with us.

Spicy Chicken Stew (닭도리탕- Dak Doh Ri Tang)
6 Chicken Drumsticks
1 Onion
1 Carrot, peeled
1 Green Bell Pepper
2 Potatoes, peeled
1 tbsp Salt
1 cup Water
4 tbsp Soy Sauce
1 tbsp Sesame Oil
2 tbsp Red Chili Flakes (고추가루- Go Chu Ga Ru)
2 tbsp Sugar
3 cloves Garlic, minced
1 tbsp Ginger, minced 

1. In a large pot, place chicken drumsticks. 
2. Large-dice the onion, carrot, pepper, and potatoes, and add them to the pot. 
3. Add the remaining ingredients to the pot, and stir gently to incorporate. 
4. Cover the pot, and bring to a boil on high heat. 
5. Reduce to medium, and continue to cook about 30 minutes.
6. As the chicken cooks, use a heat-resistant serving spoon or ladle to pour sauce over the chicken as it cooks. You should do this every few minutes, to ensure that the chicken gets coated with sauce as it cooks. 
7. After about 30 minutes, the sauce will begin to thicken from the starch of the potatoes. When the potatoes are tender, the sauce has thickened, and the chicken is cooked, remove from heat and serve immediately. 

This dish is best served with short grain rice- the sticky rice. You can separate them as pictured, or you can enjoy the stew over the rice, like curry. This dish is homey, delicious, and simple to make. You only need one pot and it takes less than an hour start to finish! Make this for your friends and family, especially for mom :)