12.135

20 (Thu) May 2021

Gamja Sujebi

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

With leftover broth from the gamja tang a few days back (see 12.132 Some Pig Bones for a Stew).

The broth was beautifully thick, having been derived from boiled pork bones (not gamja) and potatoes (gamja), ideal for a rustic soup with sujebi (dough flakes).  I would’ve made the soup as a second course on the day of, but we were too full at the time.  Using store-bought sujebi, the dish took about 8 minutes to prepare.

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