Jeremiah Stone and Laura Jung: Sujebi (Korean Dough Flake Soup)
Jeremiah, chef and co-owner of Contra and Wildair: "I'm not too familiar with Korean cooking, but I've eaten and traveled in Korea. So when I first started dating Laura, I wanted to cook her something that reminded her of home and let her know that I understood her culture a little. We went out once or twice before I made this dish for her from scratch and threw it together in, like, 30 minutes — she was impressed. It's one of my favorites and she's always so happy when I cook it, so it's a good one to have in my back pocket."
Laura, influencer, model, and entrepreneur: "This is one of those dishes that, while very simple and beloved, is actually quite hard to find outside of Korea. It's all about the broth, which is made from anchovies and veggies but still needs to have a deep flavor that can hold dough. Jeremiah made this for me on our second date and I think it's what really made me think, Wow . . . this guy. I snapped a photo of it and sent it to my mom, and she was so happy that I was eating a dish that is so homey and familiar to me."
Sujebi (Korean Dough Flake Soup)
For the Soup:
3 liters filtered water
1 piece medium-size kombu (seaweed)
1 large Yukon potato
1 medium green zucchini squash
3 cloves garlic
6 stalks scallion or green onion
1 small yellow onion
1/4 cup myulchi (small anchovies)
Korean anchovy fish sauce
Gochugaru (Korean dried chili flakes)
Korean soy sauce
Perilla oil (optional)
For the Flour Noodles:
2 cups flour
3/4 cup water
1 tablespoon canola oil
- Add water to the flour and salt then mix with a stand mixer or by hand. Knead the dough until it's homogenous and form into a puck-like shape and wrap with plastic. Let the dough rest at room temperature for an hour prior to the soup being finished.
- Rinse the kombu in water and place it in a pot with the water cold. Bring the water to a gentle simmer for 45 to 50 minutes. You will see the water change color, and the taste will be of umami and seaweed. Take out the kombu and save it for another broth as flavoring. Add the onion, half the scallion, two cloves of garlic, and the potato, all sliced into small pieces. This all should cook for about 9 to 12 minutes and the potatoes will be close to cooked. Add in your fish sauce and soy sauce, and grate in one more clove of garlic. Add salt to taste.
- Add in thin half circles of the squash and add flour noodles into the boiling soup. Stretch out the dough with a rolling pin or by hand. When it gets thin enough, pull and toss one-inch pieces into the soup.
- Finish the soup with thin-cut scallion, perilla oil, and gochugaru.