Heartwarming Vegan Samgye-Sujeubi (Ginseng Chicken Soup-Style Dumplings)
Heartwarming Vegan Samgye-Sujeubi (Ginseng Chicken Soup-Style Dumplings)
How to Make Vegan Samgye-Sujebi: A Comforting Korean Dumpling Soup
Inspired by the story of artist Lee Jung-seob, who felt apologetic to crabs for catching too many and consequently painted them often, this recipe honors the lives of animals. On a hot ‘Boknal’ (dog days of summer), while many chickens and ducks are consumed, this vegan version offers a comforting and nourishing alternative for those who abstain from meat. It’s crafted to evoke the essence of ‘Samgyetang’ (Ginseng Chicken Soup) with a rich broth infused with medicinal herbs and uniquely shaped dumplings resembling chickens. We’ll guide you through making a chewy sujebi dough, rolling it thinly for a delicate texture, and forming adorable chicken shapes. This recipe is perfect for a wholesome meal, especially when you want to create a fun cooking experience with children or offer a meat-free yet deeply satisfying dish.
Sujebi Dough Ingredients- 2 cups glutinous wheat flour
- 1/2 cup warm water (for scalded dough)
- 1/2 teaspoon salt
Rich Broth Ingredients for Samgyetang Flavor- 1 liter water
- 2 pieces dried kelp (rehydrated or ~5x5cm)
- 1 tablespoon dried anchovies (for broth)
- 2-3 pieces asterisk root (Molots)
- A small piece of Astragalus root
- Other Korean medicinal herbs (e.g., dried ginseng, jujubes) if available
Vegetables and Seasoning for a Satisfying Soup- 1 medium potato
- 1/5 onion
- 1/4 zucchini
- 1/6 green onion
- 2 cloves garlic
- 1 Korean chili pepper (optional, for heat)
- A small amount of red chili pepper (for color)
- 1 tablespoon soy sauce for soup (Guk-ganjang)
- 1 tablespoon fish sauce (for umami)
- A pinch of salt (for final seasoning)
- 1 liter water
- 2 pieces dried kelp (rehydrated or ~5x5cm)
- 1 tablespoon dried anchovies (for broth)
- 2-3 pieces asterisk root (Molots)
- A small piece of Astragalus root
- Other Korean medicinal herbs (e.g., dried ginseng, jujubes) if available
Vegetables and Seasoning for a Satisfying Soup- 1 medium potato
- 1/5 onion
- 1/4 zucchini
- 1/6 green onion
- 2 cloves garlic
- 1 Korean chili pepper (optional, for heat)
- A small amount of red chili pepper (for color)
- 1 tablespoon soy sauce for soup (Guk-ganjang)
- 1 tablespoon fish sauce (for umami)
- A pinch of salt (for final seasoning)
Cooking Instructions
Step 1
First, prepare the medicinal herbs for a deep and rich broth. Rinse ingredients like dried ginseng, asterisk root, and Astragalus root thoroughly.
Step 2
In a pot, combine 1 liter of water with the dried kelp, anchovies, and all the prepared medicinal herbs. Ensure the ingredients are submerged in the water.
Step 3
Once the water comes to a rolling boil, immediately remove the dried kelp to prevent a bitter taste. Reduce the heat to low and simmer for another 5 minutes to allow the flavors and aromas of the herbs to infuse. Then, turn off the heat and let it steep.
Step 4
Now, let’s make the chewy sujebi dough. In a bowl, combine 2 cups of glutinous wheat flour with 1/2 teaspoon of salt. Gradually add 1/2 cup of warm water, mixing to form a scalded dough (ikbanjuk). Using warm water helps develop gluten for a chewier texture.
Step 5
Once the dough comes together, knead it thoroughly with your hands. Continue kneading until the dough becomes smooth and elastic, which is key to making delicious sujebi.
Step 6
Wrap the well-kneaded dough tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 30 minutes to rest. The rested dough will be even chewier and easier to handle.
Step 7
Wash and prepare the vegetables for the soup. Peel the potato and cut it into 0.5cm thick half-moon shapes. Slice the zucchini similarly. Thinly slice the onion.
Step 8
Chop the green onion. Lightly smash the garlic cloves with the side of your knife or mince them. Finely chop the Korean chili and red chili peppers, if using, for garnish.
Step 9
Take the rested dough out and place it on a lightly floured cutting board. Roll the dough out as thinly as possible. Rolling it thinly ensures the dumplings won’t be too thick when cooked and will have a tender texture.
Step 10
Using a knife, cut the thinly rolled dough into rectangular pieces, approximately 2x3cm. These pieces will be transformed into cute chicken shapes.
Step 11
Roll each rectangular dough piece from both ends towards the center, folding about 2-3 times on each side, so the edges meet in the middle. This creates two cylindrical shapes next to each other.
Step 12
Turn the rolled dough over. Now, grasp the two left cylinders with your left hand and the two right cylinders with your right hand. Gently stretch the dough outwards horizontally. Be careful not to tear the dough as you lengthen it.
Step 13
As you stretch, one side will naturally form into ‘legs’ and the other into ‘wings’, creating an endearing chicken shape. This process elegantly forms the body, legs, and wings.
Step 14
The front of the formed dumpling resembles a chicken, but the back will look like two ‘U’ shapes joined together. It’s helpful to recognize this shape.
Step 15
Arrange the finished chicken-shaped dumplings on a plate or tray, making sure they don’t stick together. Lay them out in a single layer.
Step 16
Bring the broth back to a boil. Add the sliced potatoes first and let them cook. Season with 1 tablespoon of soup soy sauce and 1 tablespoon of fish sauce to establish the base flavor. Adjust with salt as needed.
Step 17
Add the prepared chicken-shaped sujebi to the boiling broth, along with the sliced zucchini and onion. Reduce the heat to medium. Once the dumplings float and the soup comes to a gentle boil, add the chopped green onion, garlic, and Korean chili peppers for aroma and flavor.
Step 18
Simmer for about 5 more minutes until all ingredients are tender. Finish with a sprinkle of black pepper for added depth. Your delicious Vegan Samgye-Sujebi is ready to be enjoyed warm!
