Green Buchu (Garlic Chives) Hand-Pulled Noodles Soup
How to Make Delicious Green Buchu Hand-Pulled Noodles Soup
Experience the delightful chewy texture and fresh aroma of ‘Green Buchu Hand-Pulled Noodles Soup’! This recipe boasts a more vibrant green hue than typical green tea noodles, offering visual appeal as well. By blending garlic chives directly into the dough, you’ll infuse the noodles with a subtle, enticing aroma. We share a helpful tip for achieving the right dough consistency: gradually add the chive juice while mixing, rather than all at once. Learn the perfect ratio of glutinous flour to chive juice (approximately 4:1) and the technique for kneading the dough until it becomes wonderfully chewy and soft, never gummy. This soup features a refreshing broth made with anchovy and kelp stock, generously filled with hearty vegetables like potatoes, zucchini, and carrots. A final flourish of fresh chives, minced garlic, and scallions enhances its fragrant finish. On a rainy or cool day, a warm bowl of Buchu Sujebi is a comforting and nourishing meal.
Noodle Dough Ingredients- 2.5 cups glutinous rice flour
- 1/2 tsp salt
Chive Juice Ingredients- 100g fresh garlic chives (buchu)
- 1/3 cup water
Soup Ingredients- 1 liter anchovy and kelp broth
- 1 medium potato
- 1/4 zucchini
- A little carrot (for garnish)
- 5-6 cm leek (white and green parts)
- 3-4 stalks fresh garlic chives (for topping)
- 2 cloves garlic, minced
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce
- 1 pinch salt (to adjust seasoning)
- A little black pepper
- 100g fresh garlic chives (buchu)
- 1/3 cup water
Soup Ingredients- 1 liter anchovy and kelp broth
- 1 medium potato
- 1/4 zucchini
- A little carrot (for garnish)
- 5-6 cm leek (white and green parts)
- 3-4 stalks fresh garlic chives (for topping)
- 2 cloves garlic, minced
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce
- 1 pinch salt (to adjust seasoning)
- A little black pepper
Cooking Instructions
Step 1
First, wash the fresh garlic chives thoroughly and drain them well on a sieve. Draining them properly will make it easier to adjust the dough consistency.
Step 2
Finely chop the drained garlic chives. Chopping them small will help when you blend them into juice.
Step 3
In a blender, combine the finely chopped garlic chives and 1/3 cup of water. You can adjust the amount of water depending on the chives’ moisture content.
Step 4
Blend the mixture until you achieve a smooth and fine chive juice. Blending completely without any chunks will ensure an even green color in your dough.
Step 5
In a large bowl, add 2.5 cups of glutinous rice flour and 1/2 tsp of salt. Begin adding the chive juice gradually, a little at a time, while mixing. Don’t pour all the juice at once; this is key to controlling the dough’s consistency.
Step 6
Initially, the dough might seem quite wet and sticky due to the chive juice. Don’t be discouraged! Continue to knead the dough vigorously with your hands. It’s crucial to knead until it develops elasticity.
Step 7
As you keep kneading, the dough will gradually become smoother and less sticky. Knead until the dough has a good amount of chewiness and softness, and it no longer sticks to your hands. Having a slightly wetter dough at the start helps create chewy, not gummy, noodles. Aim for a smooth, elastic texture.
Step 8
Place the prepared noodle dough in a plastic bag or cover it with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period allows the dough to become firmer and easier to handle.
Step 9
In a pot, bring 1 liter of anchovy and kelp broth to a boil. Once boiling, remove the kelp, let it simmer for another 5 minutes, then remove the anchovies to create a clear broth.
Step 10
While the broth is simmering, cut the potato, zucchini, and carrot into bite-sized pieces. It’s best to cut the potato and zucchini a bit thicker so they maintain a pleasant texture when cooked.
Step 11
Add the prepared potato, zucchini, and carrot to the clear broth. Cook until the vegetables are tender.
Step 12
Once the vegetables are partially cooked, thinly stretch and tear pieces of the rested noodle dough directly into the pot. After adding the dough, season the soup with 1 Tbsp of soup soy sauce, 1 Tbsp of fish sauce, and 1 pinch of salt. You can adjust the amount of soy sauce and fish sauce to your preference.
Step 13
Add the 2 minced garlic cloves. Slice the leek diagonally. If you prefer a bit of heat, you can also add sliced chili peppers.
Step 14
Finally, add the sliced leeks and the 3-4 stalks of garlic chives for topping. Sprinkle with a little black pepper for extra flavor. Your delicious Green Buchu Hand-Pulled Noodles Soup is now ready! Enjoy it while it’s warm.
