Chewy Potato Hand-Pulled Noodles: A Perfect Rainy Day Comfort Food
Chewy Potato Hand-Pulled Noodles: A Perfect Rainy Day Comfort Food
Elevate Your Rainy Day with Hearty and Delicious Potato Hand-Pulled Noodles
On those days when the rain pours down, there are certain dishes that just feel right. Hand-pulled noodles, or ‘Sujebi,’ are definitely one of them. This recipe is for the Potato Sujebi I made a few days ago when the rain was relentless. The combination of chewy dough, tender potatoes, and fragrant vegetables creates a deeply satisfying and comforting soup.
Dough Ingredients- All-purpose flour or bread flour 4 cups (approx. 400g)
- Cold water 1 cup (approx. 200ml)
- Salt 1/2 teaspoon
Soup Ingredients- 1 potato (medium-sized)
- 1/2 cup rehydrated dried seaweed (approx. 50g)
- 1/4 onion
- 1/2 stalk green onion
- 2 shiitake mushrooms (or your favorite mushrooms)
- 1 Tbsp minced garlic
- 1 potato (medium-sized)
- 1/2 cup rehydrated dried seaweed (approx. 50g)
- 1/4 onion
- 1/2 stalk green onion
- 2 shiitake mushrooms (or your favorite mushrooms)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the hand-pulled noodle dough. In a bowl, sift 4 cups of flour and mix in 1/2 teaspoon of salt. Gradually add about 1 cup of cold water while mixing with your hands until the dough comes together. It might seem dry at first, but keep kneading, and it will form a cohesive ball. If the dough is too wet, add a little more flour; if too dry, add a touch more water, until you achieve a smooth, elastic dough. Knead for about 10 minutes until it’s nice and smooth.
Step 2
Cover the kneaded dough with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes. Then, refrigerate it for at least 2 hours to let it rest and mature. This resting period makes the dough chewier and softer, ensuring the noodles hold their shape beautifully when cooked.
Step 3
While the dough is resting, let’s make the flavorful broth. In a pot, add 700ml of cold water (or your prepared ingredients like dried kelp, anchovies, etc.) and bring it to a boil. Once boiling, remove the dried kelp. Then, strain the anchovies and other dried ingredients using a sieve and add them back into the pot. Continue to boil for another 5-10 minutes to create a rich, savory broth. Skim off any foam that rises to the surface for a clearer soup.
Step 4
Once the broth is boiling, add the peeled and chopped potatoes and the rehydrated dried seaweed. Cook over medium heat for about 5 minutes. When the potatoes are about half cooked, the broth is ready for the Sujebi.
Step 5
Take the well-rested dough and either roll it out thinly or tear off small pieces by hand, flattening them slightly. The dough should be wonderfully elastic and soft to the touch, making it easy to shape.
Step 6
Add the hand-pulled noodle pieces to the boiling broth, dropping them in gradually. Stir occasionally to prevent them from sticking to the bottom of the pot. Once the noodle pieces float to the surface, they are almost cooked.
Step 7
As the noodles begin to cook, add the thinly sliced onion, mushrooms, diagonally cut green onion, and 1 tablespoon of minced garlic to the pot. Let it simmer for a little longer. The addition of vegetables will make the soup even more refreshing and complex in flavor.
Step 8
Finally, season the soup with 2 tablespoons of soy sauce for soup. You can also use salt to adjust the seasoning, or add a splash of fish sauce for extra umami. A pinch of black pepper can be added for a final touch, if desired. Your delicious Potato Sujebi is now ready! Serve hot and enjoy.
