Chewy Homemade Hand-Pulled Dough Soup (Sujebi)
Incredibly Chewy and Delicious Hand-Pulled Dough Soup Recipe
On a chilly winter day, we’re introducing a recipe that allows you to quickly and easily prepare a warm and hearty meal to melt away the cold. Discover the secret to achieving that irresistibly chewy texture in Sujebi that fills your mouth with happiness!
Dough Ingredients
- 4 cups All-purpose flour
- 1 tsp Salt
- 1 cup Water
- 4 Tbsp Arrowroot starch (or Kudzu starch)
Cooking Instructions
Step 1
In a mixing bowl, combine the flour, salt, and arrowroot starch. Gradually add the 1 cup of water, 2-3 tablespoons at a time, while starting to mix. Begin by stirring with a spatula, and once it starts to clump together, knead with your hands until a dough forms.
Step 2
The consistency of the dough can vary depending on the type and dryness of the flour. Therefore, it’s crucial to add water little by little to adjust the texture. Adding all the water at once can result in a sticky dough, so be mindful. The ideal dough should be slightly sticky to the touch but still form a smooth ball.
Step 3
If you don’t have arrowroot starch, potato starch or corn starch can be used in the same proportion. However, arrowroot starch (or kudzu starch) significantly enhances the chewiness of the sujebi and offers better nutritional value.
Step 4
Once the dough is smoothly combined into a single mass, place it in a plastic bag, press out as much air as possible, and seal it tightly. Refrigerate and let it rest for at least 1 hour. This resting period allows the dough to become more pliable and chewier.
Step 5
While the dough is resting, prepare a flavorful broth using dried anchovies or kelp. In a pot, add water, dried anchovies, and kelp, and bring to a boil. Once the broth has steeped, remove the solids. When the clear broth begins to boil, add the potatoes, onion, and zucchini, cut into bite-sized pieces. Let it simmer gently until the vegetables are tender.
Step 6
Once the broth is boiling and the vegetables are somewhat cooked, take the rested dough and thinly pull pieces off with your hands, dropping them into the simmering broth. When the dough pieces float to the surface, indicating they are cooked, season the soup with soy sauce for soup and fish sauce. Stir in the minced garlic, sliced Cheongyang chili pepper, chopped green onion, and a pinch of black pepper to enhance the flavor. Simmer for another minute to allow the flavors to meld together. Your delicious Sujebi is now ready to be enjoyed!
