Due to the simplicity of this soup, you might think this is a soup of common people of Korea. If you thought that, you’d be wrong. Korea for many generations has been a rice cultivating culture. This means the primary and most available crop is rice, not wheat for making flour. Also, Korea had a highly hierarchical class system. This means, like the nobility of Europe, the nobility in Korea owned most of the land. The farmers who farmed usually had to give portions of their harvest to the landowners.
If you think from that perspective, you will realize that this soup was not for an average person, but for people who had enough means to be in possession of something other than just simple rice and vegetables. Actually, most of the dishes I introduce would probably grace the tables of nobility. If you happened to be a commoner, you would only encounter them during harvest celebrations or other special occasions when noble houses would open up their home to commoners to treat them.
Serves 6 to 8
Prep time: 15 to 20 minutes
Cook time: 30 minutes
10 cups water
6 pieces of Pacific Kombu (1 piece is about 2- by 3-inches) (see note)
1 medium yellow potato, peeled
1 small zucchini
1 small onion
2 green onions
1 tablespoon sea salt.
1 tablespoon toasted sesame oil
1/4 teaspoon red pepper flakes
2 1/2 cups flour
1 teaspoon salt
1 egg, lightly beaten (optional)
7 tablespoons water
Put 10 cups of water into a stockpot or a large saucepan. Add the kombu and bring to a boil. While waiting, prepare the vegetables: Slice potato and zucchini into 1-inch by 1-inch by 1/4-inch pieces. Remove the skin from onion and cut into small pieces. Cut green onion into 1-inch long pieces.
Once the water reaches a boil, remove the kombu, if desired (it can be cut into smaller pieces and eaten with the soup). Add the potatoes, salt, sesame oil and red pepper and continue to boil.
Prepare the dough: Add flour, salt, egg and 7 tablespoons water into large mixing bowl (if preparing a vegan version, leave out the egg and add more water as needed). Knead for approximately 5 minutes or until the mixture is smooth and evenly distributed.
After about 10 minutes of boiling the soup, add the dough flakes. “Tear off” flat chucks of dough about the size of a half-dollar coin and add to the boiling stock. Boil the dough for 10 to 15 minutes or until the dough is fully cooked – usually they will start floating and change color – stirring occasionally to keep the flakes from sticking to each other. When the dough starts rising, add the remaining vegetables. Keep the soup at a medium boil for 15 to 20 minutes, stirring occasionally.
Note: Optionally, you can use other seafood or meat broth.