Tested Recipe with Slight Adjustment Adapted from www.beyondkimchee.com
1.2kg skinless but bone-in chicken pieces
1 onion (cut in half)
1 whole garlic (cut in half)
2 celery stalks
6 cups water
1 cup all-purpose flour
¾ cup mashed potatoes
¼ tsp salt
½ carrot (sliced into thick matchsticks)
½ zucchini (sliced)
1 tsp salt
¼ tsp ground white pepper
Sauce: (mixed well)
2 tbsp Korean soy sauce for soup
1 tsbp Korean hot pepper flakes
1 clove garlic (finely minced)
1 stalk spring onion (finely chopped)
1 tsp toasted white sesame seeds
1 stalk spring onion (chopped)
- In a large pot, put chicken pieces, onion, garlic, celery, and pour 6 cups of water. Bring them to boil, turn heat to low and simmer for 45 minutes.
- Meanwhile, make the dumpling. Combine all-purpose flour, mashed potatoes, egg, and salt in a mixing bowl. Knead with your hand until it turns into dough. Cover and chill in the fridge until ready to use.
- When the stock is done, remove the chicken and let it cool. Discard the vegetables reserving the stock in a pot. Remove the excess fat. Shred the chicken and return to the stock pan. Add the carrot slices and bring them to boil. Add the zucchini slices.
- Take the dough out from the fridge. Take a chunk off the dough and slightly flatten it with your hand. Tear bite size pieces off the chunk and drop them into the stock. The dumpling doesn’t have to be uniform in shapes and sizes. Try to work fast. When they are done, they will float to the top.
- Season the soup with 1 tsp of sauce, 1 tsp salt and ¼ tsp of ground white pepper.
- Ladle the piping hot soojebi into individual serving bowl, garnish with chopped spring onion. Serve with sauce.