Chewy Homemade Potato Hand-Pulled Noodles (Gamja Sujebi)
Chewy Homemade Potato Hand-Pulled Noodles (Gamja Sujebi)
Experience the Delightful Chewiness of Homemade Potato Sujebi with Perfectly Crafted Dough
I often buy store-bought sujebi, but this Friday night felt special, so I decided to make the dough from scratch at home! To my surprise, it was much easier than I expected and resulted in incredibly chewy and delicious noodles. I’m sharing my personal recipe, including tips for making chewy sujebi dough and how to properly rest it – perfect for beginner cooks!
Chewy Sujebi Dough- 2 cups All-purpose flour
- 1/2 cup Water (approx. 100ml)
- 1/2 Tbsp Salt
- 1 Egg
- 1 Tbsp Cooking oil
Sujebi Broth and Toppings- 1 medium Potato
- 1/3 Zucchini
- 1/2 Onion
- 2 Korean chili peppers (adjust to your spice preference)
- 1 Tbsp Minced garlic
- 1 stalk Green onion
- Soy sauce or Salt (for seasoning)
- Pinch of Black pepper
- 1 medium Potato
- 1/3 Zucchini
- 1/2 Onion
- 2 Korean chili peppers (adjust to your spice preference)
- 1 Tbsp Minced garlic
- 1 stalk Green onion
- Soy sauce or Salt (for seasoning)
- Pinch of Black pepper
Cooking Instructions
Step 1
First, let’s make the chewy sujebi dough. In a zip-top bag or plastic bag, combine 2 cups of flour, 1 egg, 1 tablespoon of cooking oil, 1/2 cup of water, and 1/2 tablespoon of salt. Adding cooking oil will make the dough softer and chewier, and it prevents the dough from sticking to your hands, making it easier to knead. Seal the bag tightly and knead vigorously for about 10 minutes. Kneading directly in the bag is super convenient and hygienic, as it reduces the number of dishes to wash!
Step 2
Once the dough is well-kneaded, shape it into a ball and refrigerate for at least 30 minutes to rest. The longer you let the dough rest, the chewier your sujebi will be. If you prepare the dough the day before, you’ll have incredibly chewy sujebi the next day! I used mine after resting it for about an hour.
Step 3
While the sujebi dough is resting, let’s prepare a flavorful broth. I only used anchovies as I didn’t have dried kelp at home, but you can use ingredients like dried kelp, shiitake mushrooms, or dried shrimp from your fridge to create an even richer broth. Boil water with anchovies and kelp to extract a delicious broth.
Step 4
Now, let’s prepare the vegetables for the sujebi. Chop the Korean chili peppers (1-2, depending on your spice preference), zucchini, and onion into bite-sized pieces. If you like it spicier, feel free to add more chili peppers. Adding mushrooms or carrots would also be great for color and flavor.
Step 5
Peel the potato, cut it into thick julienne strips, and soak them in cold water for a bit to remove excess starch. If the starch remains, the broth can become cloudy, so soaking the potatoes is a key step for a clear broth. Now, all the preparation is complete!
Step 6
Your well-rested sujebi dough should now be delightfully chewy and smooth. Thanks to the zip-top bag method, I didn’t get any dough on my hands, making the process incredibly clean. I highly recommend this method! Shall we start cooking the delicious sujebi now?
Step 7
Add the julienned potatoes to the anchovy broth and bring it to a boil. The potatoes will cook and add a touch of sweetness to the broth.
Step 8
Take pieces of the rested sujebi dough and thinly stretch or tear them with your hands, dropping them into the boiling broth. Speed is key here! To ensure even cooking, you need to quickly tear and add the dough pieces. The dough is elastic, so try to tear off thin pieces rather than thick ones for the best texture.
Step 9
Once the sujebi floats to the surface after adding the dough, add the remaining vegetables (zucchini, onion, chili peppers, minced garlic) and boil once more. Season with soy sauce or salt to taste, and add a pinch of black pepper for extra flavor. If you prefer, you can also use soy sauce or salted fermented shrimp (saeu-jeot) instead of salt. Simmer until everything is cooked through, and your delicious homemade potato sujebi is ready to enjoy!
