Chewy and Spicy Homemade Hand-Pulled Noodles (Sujebi)
Chewy and Spicy Homemade Hand-Pulled Noodles (Sujebi)
Spicy and Hearty Sujebi: Perfect for a Chilly Day
A comforting bowl of Sujebi featuring a vibrant, gochujang-based broth that’s both spicy and savory, packed with chewy noodles, fresh seafood, and a medley of vegetables. Guaranteed to awaken your appetite!
Dough Ingredients- 1 cup buckwheat flour
- 1 cup all-purpose flour (you can use only all-purpose flour if buckwheat is unavailable)
- 1/2 tsp salt
- About 2/3 cup lukewarm water (adjust as needed for dough consistency)
Cooking Instructions
Step 1
First, let’s prepare the Sujebi dough and let it rest. In a large bowl, combine equal parts buckwheat flour and all-purpose flour. Add 1/2 tsp of salt and mix lightly. Gradually add lukewarm water while kneading until a cohesive dough forms. Be careful not to make it too sticky or too stiff; adjust the water accordingly. Once the dough is ready, place it in a plastic wrap and refrigerate for at least 30 minutes. This resting period helps the dough become chewier. (If you don’t have buckwheat flour, using only all-purpose flour is perfectly fine.)
Step 2
Soak the dried kelp in cold water for about 10 minutes until it softens. Once rehydrated, squeeze out excess water and set aside.
Step 3
Now, let’s make the broth. In a large pot, pour 2 liters of water and add 2 stock packs. Many convenient stock packs are available these days, making broth preparation very easy. Bring to a boil over medium heat and simmer for about 40 minutes to extract a rich, savory flavor. Remove the stock packs. Add the soaked kelp to the broth. Stir in 2 Tbsp of gochujang, 2 Tbsp of gochugaru, 3-4 Tbsp of soy sauce, and a pinch of black pepper. Once the broth comes to a rolling boil, thinly tear pieces of the rested dough and drop them into the pot. Make sure to separate the pieces so they don’t stick together.
Step 4
While the dough is cooking, prepare your vegetables and seafood. Chop your preferred vegetables like potatoes, zucchini, and onions, and clean the mushrooms. Potatoes take longer to cook, so add them to the pot right after the dough pieces. If you have pre-frozen clam meat, take it out of the freezer and let it thaw slightly at room temperature. In a separate bowl, whisk the 2 eggs until well beaten.
Step 5
Once all the dough pieces are in and the potatoes have started to soften, add the rest of the prepared vegetables and mushrooms. Continue to boil until the Sujebi pieces float to the surface and are cooked through. When the Sujebi looks translucent, add the thawed clam meat generously. Clams can become tough if overcooked, so add them just before moving to the next step.
Step 6
Finally, it’s time to season. Taste the broth and add salt as needed to reach your desired flavor. Ladle the solid ingredients into serving bowls first. Then, slowly pour the beaten egg in a circular motion over the hot broth. Let it cook gently until the egg forms fluffy curds. Turn off the heat and ladle plenty of the flavorful broth over the ingredients in the bowls. Your delicious Spicy Sujebi is ready!
Step 7
Here you have it – a delightful bowl of Spicy Sujebi with its chewy buckwheat noodles, refreshing kelp, and a perfectly spiced broth! The buckwheat flour lends a subtle nutty flavor and pleasant chew, different from pure wheat dough. The addition of kelp makes the broth exceptionally refreshing and adds another layer of depth. Enjoying a bowl of this Sujebi is incredibly satisfying, even warming you up on a cold winter day and melting away stress. It pairs wonderfully with kimchi!
