Chewy and Spicy Gochujang Sujebi
Chewy and Spicy Gochujang Sujebi
Homemade Spicy Delight! Gochujang Sujebi with Chewy Dough Recipe
Inspired by a delicious Gochujang Sujebi recipe featured on a TV show, I’ve created this hearty and spicy Korean hand-pulled dough soup using ingredients from my fridge and fresh potatoes. The chewy texture of the dough combined with the savory and spicy broth makes for an unforgettable meal.
Main Ingredients- 1 medium potato
- 1/2 zucchini
- 1/2 onion
- 1/2 green onion stalk
Sujebi Dough- 2 cups all-purpose flour (or bread flour)
- 1/2 cup water (approx. 100ml)
- 0.3 Tbsp salt (approx. 5g)
Broth- 5 cups anchovy-kelp broth (approx. 1,000ml)
Seasoning Paste- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 4 Tbsp soup soy sauce (Guk-ganjang)
- A pinch of black pepper
- 2 cups all-purpose flour (or bread flour)
- 1/2 cup water (approx. 100ml)
- 0.3 Tbsp salt (approx. 5g)
Broth- 5 cups anchovy-kelp broth (approx. 1,000ml)
Seasoning Paste- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 4 Tbsp soup soy sauce (Guk-ganjang)
- A pinch of black pepper
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 4 Tbsp soup soy sauce (Guk-ganjang)
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s make the Sujebi dough. In a bowl, combine 2 cups of flour. Dissolve 0.3 Tbsp of salt in 1/2 cup of water, then gradually pour this saltwater into the flour while mixing.
Step 2
Initially, use chopsticks to gently mix until the flour is just combined and there are no dry spots. Once the mixture starts to clump together, set aside the chopsticks and move to the next step.
Step 3
Put on disposable gloves and knead the dough vigorously for about 10 minutes. Kneading until the dough is smooth and elastic is the key to chewy Sujebi.
Step 4
After kneading for 10 minutes, form the dough into a ball, place it in a plastic bag, and let it rest in the refrigerator for at least 30 minutes. This resting period will make the dough even softer and chewier.
Step 5
Now, let’s prepare the vegetables. Peel the potato and slice it into half-moon shapes. Slice the zucchini similarly. Slice the onion into thin strips and the green onion into diagonal pieces.
Step 6
Let’s make the delicious seasoning paste. In a small bowl, add 2 Tbsp of Gochujang and 2 Tbsp of Gochugaru.
Step 7
Add 0.5 Tbsp of minced garlic and 4 Tbsp of soup soy sauce. Mix everything well until the seasoning paste is smooth and evenly combined.
Step 8
In a large pot, pour in 5 cups of the prepared anchovy-kelp broth. Add the seasoning paste and stir to dissolve it completely. Bring the broth to a boil before proceeding.
Step 9
Once the seasoning paste is dissolved, add the sliced potatoes to the pot. Cook for about 5-7 minutes, or until the potatoes are halfway cooked. While the potatoes are cooking, prepare the Sujebi dough.
Step 10
Take the rested dough out of the refrigerator. Flatten it thinly and then, wetting your hands slightly, pinch off pieces of dough about bite-sized and drop them into the boiling broth. Stir gently occasionally to prevent the dough pieces from sticking to the bottom.
Step 11
As the Sujebi dough cooks and floats to the surface, add the sliced zucchini, onion, and green onion. Let it simmer for a few more minutes until the vegetables are tender.
Step 12
Once all the ingredients are cooked and the broth is flavorful, sprinkle a pinch of black pepper to enhance the aroma. Your warm and spicy Gochujang Sujebi is ready! Enjoy your delicious meal.
