(닭 수제비, Korean chicken and dumpling)
makes 4 servings
For the stock
2 lb chicken split breast with bones, skin removed
4" piece Korean radish or daikon radish, cut up
1/2 large onion, cut up
3 garlic cloves
8 cup water
For the dumpling and soup
2 small carrot, peeled and juiced with 1/2 cup water, filtered if possible
1 bunch parsley, juiced with 1/2 cup water
1/2 beet, peeled and juice with 1/2 cup water
3 cups flour, divided
3 pinches salt, divided
1 zucchini, sliced into 1/4"
1 medium potato, peeled and sliced into 1/4"
For the sauce
4 Tbsp Korean soy sauce
1 Tbsp Korean chili flakes
1 tsp garlic chopped
1 tsp sesame oil
1 tsp sesame seeds
1-2 green onion chopped
1 green chili chopped (optional)
For the stock put all the ingredients in the pot, boil and simmer for 20-30 minutes. Strain the stock and reserve the chicken. Shred chicken and set aside.
Meanwhile make dumplings. In 3 medium mixing bowls, place each bowl with 1 cup of flour and pinch salt. Pour 1/3 cup of each vegetable juice into each bowl separately. Mix with a folk until moistened and knead with hand for 1 minute in the bowl. Form a ball shape dough (you will get 3 different colored dough) and cover with plastic. Chill for 30 minutes if possible so the gluten can rest.
Make sauce with given ingredients and set aside.
Return the stock to the pot and let it boil over medium heat. Add the reserved chicken, potato and zucchini slices and let it boil. Stretch the dough thinly with hand and tear off into bite sizes and drop into the pot. You need to work fast on this part. Cook for 1-2 minutes. Ladle soojaebi into the individual bowls and drizzle the sauce over. Serve warm with radish Kimchee salad or cabbage Kimchee as side dish.
Note: You can tear the dough and place on a platter in advance before you boil the soup.