Savory Miso and Zucchini Hand-Pulled Noodles
Savory Miso and Zucchini Hand-Pulled Noodles
A Classic Home-Style Dish: Miso and Zucchini Sujebi
Experience the wonderful harmony of zucchini and savory miso in this classic Sujebi dish! Enjoy the chewy texture of homemade noodles and the rich broth in the comfort of your own home.
Noodle Dough- 1/2 medium zucchini
- 3 ladles (sujebi-sized) of bread flour (or all-purpose flour)
- 1/2 Tbsp perilla oil (for the dough)
Broth Ingredients- Water (adjust to pot size, approx. 1.5L)
- 1.5 Tbsp soybean paste (Doenjang)
- 1 Tbsp Dasida (or MSG/flavor enhancer)
- Water (adjust to pot size, approx. 1.5L)
- 1.5 Tbsp soybean paste (Doenjang)
- 1 Tbsp Dasida (or MSG/flavor enhancer)
Cooking Instructions
Step 1
Prepare all the ingredients for the Sujebi. You’ll need half a zucchini for the dough, 3 ladles of flour, 1/2 Tbsp perilla oil for the dough, 1.5 Tbsp Doenjang, 1 Tbsp Dasida, 1-2 green onions, and enough water to make the broth.
Step 2
Finely chop half of the medium zucchini that will be used for the dough. This will help it blend smoothly.
Step 3
In a blender, combine the chopped zucchini (about half of what you chopped) with about 1/4 cup of water. Blend until smooth and well combined. This will extract the zucchini’s flavor and color.
Step 4
In a mixing bowl, add 3 ladles of bread flour. Pour the blended zucchini mixture over the flour.
Step 5
Using a spatula, mix the flour and zucchini mixture thoroughly until well combined. Once it starts to come together, gather the dough into a ball with your hands and flatten it slightly within the bowl.
Step 6
Add 1/2 Tbsp of perilla oil to the zucchini dough ball. Put on a pair of disposable gloves and knead the dough again until the perilla oil is evenly incorporated. Adding perilla oil makes the Sujebi softer and chewier.
Step 7
Knead the dough several times by hand until it becomes smooth and elastic. You should have a beautifully pale green zucchini dough. If the dough is too sticky, add a little more flour. If it’s too dry, add a tiny bit of water.
Step 8
Pour water into a pot, enough for about 4 servings (approximately 1.5 liters). Fill the pot slightly more than halfway full. Bring the water to a boil over medium-high heat. (Note: The water level in the reference photo may appear lower; adjust the water quantity as needed while cooking.)
Step 9
Once the water is boiling, stir in 1.5 Tbsp of Doenjang and 1 Tbsp of Dasida. Dissolve them completely in the water. Let the broth simmer over medium-high heat for about 5 minutes to develop the flavors. Taste the broth and adjust the amount of Doenjang or water if necessary.
Step 10
Just as the Doenjang broth starts to boil, begin to pinch off small pieces of the zucchini dough. Flatten each piece slightly with your fingers and drop them directly into the boiling broth.
Step 11
Julienne the remaining half of the zucchini. This will be added as a garnish and contribute to the broth’s flavor.
Step 12
Add the julienned zucchini to the pot along with the hand-pulled Sujebi pieces. Continue to boil for about 10 more minutes, or until the Sujebi floats to the surface and is cooked through.
Step 13
Place the washed green onions on a cutting board.
Step 14
Slice the green onions into pieces about 1 to 2 cm in length. These will be used as a fresh garnish.
Step 15
Prepare the minced garlic. About 5-6 small cloves minced should be sufficient. Adding garlic will make the Doenjang broth refreshingly clear and flavorful.
Step 16
The Sujebi is cooked when the pale green dough turns opaque white and floats to the surface. At this point, add the sliced green onions and minced garlic. Simmer for another 5 minutes over medium heat. During cooking, check the broth level and add more water if it becomes too concentrated. The Sujebi is ready when it has a chewy texture. Your delicious Miso and Zucchini Sujebi is complete! For best results, cook over medium heat until the Sujebi is chewy. Adjust broth consistency by adding water if needed.
Step 17
Prepare 1/2 Tbsp of sesame seeds for garnishing.
Step 18
Ladle the finished Miso and Zucchini Sujebi into serving bowls. Drizzle with 1/2 Tbsp of perilla oil and gently stir to combine, then sprinkle with 1/2 Tbsp of sesame seeds. The combination of the chewy Sujebi, made with zucchini and perilla oil, and the savory miso broth is truly delightful. The added richness from the perilla oil and sesame seeds makes this a wonderfully fragrant and flavorful dish. Great!
