Crab Hand-Torn Dough Soup (Sujebi)

Ingrédients

• Frozen hand-prepped crab 2crabs
• Onion 1ea
• potato starch 1tablespoon
• All-purpose flour 2cup
• Soy sauce 1tablespoon
• whole peperoncino 1ea
• zucchini 2slice
• Garlic 4ea

1. In a bowl, mix 2 cups of flour (medium strength), 1 tablespoon of potato starch (optional), 1/3 cup of water, and a pinch of salt to make the dough for sujebi. Cover the bowl with plastic wrap and let it rest in the refrigerator.
2. In a pot, add water (enough to make the soup), 1 tablespoon of soy sauce, and adjust the taste with salt or seasoning powder as desired.
3. While the broth is heating, slice the zucchini and onion, and mince the garlic.
4. Once the broth starts boiling, add the prepared crab and minced garlic. Boil for 5 minutes.
5. Tear the rested sujebi dough into bite-sized pieces (about one-third the size of a large spoon) and add to the boiling soup.
6. When the dough pieces rise to the surface, add the sliced zucchini, onion, and 1 crushed pepperoncino. Boil over medium heat for another 5 minutes.
7. Pour into a bowl and enjoy a warm, cozy meal!