Chewy and Spicy Handmade Sujebi
Chewy and Spicy Handmade Sujebi
Chewy and Spicy Sujebi Made with Homemade Dough
This recipe introduces a delicious handmade sujebi (Korean hand-pulled dough soup) featuring chewy dough made from scratch and a refreshing, spicy broth. Create a satisfying meal with simple ingredients.
Dough Ingredients- 2 cups all-purpose flour or sujebi flour (approx. 200g)
- 1/4 cup water (approx. 50ml, adjust as needed for dough consistency)
- 1 pinch of salt (approx. 1g)
Broth and Other Ingredients- 2 coin-shaped anchovy broth cubes (or use store-bought broth)
- 1/3 zucchini (thinly sliced for broth)
- 1/4 onion (thinly sliced for broth)
- A small amount of carrot (thinly sliced for color)
- 1/3 Tbsp minced garlic (approx. 5g)
- 1 green chili pepper (finely chopped for spiciness)
- 1 Tbsp shrimp paste brine (can substitute with soup soy sauce or fish sauce for seasoning)
- 2 coin-shaped anchovy broth cubes (or use store-bought broth)
- 1/3 zucchini (thinly sliced for broth)
- 1/4 onion (thinly sliced for broth)
- A small amount of carrot (thinly sliced for color)
- 1/3 Tbsp minced garlic (approx. 5g)
- 1 green chili pepper (finely chopped for spiciness)
- 1 Tbsp shrimp paste brine (can substitute with soup soy sauce or fish sauce for seasoning)
Cooking Instructions
Step 1
Let’s start by making the sujebi dough. Place 2 cups of flour in a bowl and sift it to achieve a smoother texture. Add a pinch of salt along with the flour as you sift.
Step 2
We’ll start with 1/4 cup of water, but the exact amount may vary depending on the flour’s condition. Gradually add water while mixing until the dough reaches the desired consistency. It should be smooth and not stick to your hands. Once the dough is ready, cover it with plastic wrap and let it rest in the refrigerator for at least 4-5 hours, or preferably overnight. This resting period will make the dough extra chewy.
Step 3
The dough has rested sufficiently. It was made this morning and will be used for lunch, so it has rested for about 4-5 hours. The preparation for chewy sujebi is now complete.
Step 4
Now, let’s make the delicious broth. Pour water into a pot and add 2 coin-shaped broth cubes to create a rich stock. Once the broth starts boiling, add the prepared zucchini, onion, and carrot, and boil until the vegetables are tender.
Step 5
Once the vegetables are somewhat cooked, reduce the heat to medium. Thinly tear pieces of the rested dough and add them to the pot. When adding the dough pieces, stretching them thinly with your fingers will result in a softer texture. Stir occasionally to prevent the dough pieces from sticking together, and cook until the sujebi floats to the surface, indicating it’s cooked.
Step 6
When all the sujebi has floated, add the minced garlic and chopped green chili pepper. Finally, season the soup with the shrimp paste brine. If you don’t have shrimp paste, you can use a little soup soy sauce or fish sauce to season. Taste and adjust the seasoning as needed.
Step 7
Your delicious sujebi, with its chewy dough and refreshing, spicy broth, is now ready! It’s best enjoyed warm.
