Chewy Potato Sujebi with Anchovy Broth: A Complete Guide from Dough to Finish
Chewy Potato Sujebi with Anchovy Broth: A Complete Guide from Dough to Finish
How to Make Delicious Potato Sujebi (Korean Hand-Pulled Dough Soup) Easily with Rich Anchovy Broth, Without Getting Flour on Your Hands!
Craving chewy sujebi at home? This recipe makes it easy to prepare a soft, pliable dough without messy hands. Learn how to create a flavorful anchovy broth and combine it with fresh vegetables, tender potatoes, and perfectly chewy sujebi. This step-by-step guide, filled with helpful tips, is perfect for beginners to achieve a delicious and satisfying meal.
Sujebi Dough Ingredients- 2 cups all-purpose flour
- 1 Tbsp cooking oil (for dough)
- 1/2 tsp salt (for dough)
- 12 Tbsp cold water (for dough)
Cooking Instructions
Step 1
Let’s start with the foundation of delicious sujebi: the dough. Prepare 2 cups of all-purpose flour in a wide bowl. This quantity should yield about 3 servings.
Step 2
To the 2 cups of flour, add 1 tablespoon of cooking oil, 1/2 teaspoon of salt, and gradually add 12 tablespoons of cold water. Adding oil helps make the dough smoother and chewier.
Step 3
Initially, use a spatula or scraper to gently mix the ingredients until no dry flour remains. This prevents the flour from clumping and ensures a more uniform dough.
Step 4
Once the mixture starts to come together, put on a plastic glove or cling wrap over your hand. Then, gather the dough into a single mass and knead it vigorously. This method is incredibly convenient as it keeps your hands clean! Knead for at least 5 minutes to develop a nicely chewy texture.
Step 5
Once the dough is smooth and elastic, place it into a plastic bag, and then wrap it again with plastic wrap. Refrigerate for at least 30 minutes to 1 hour to let it rest. This resting period will result in a chewier and more delicious sujebi. The longer it rests, the better the texture!
Step 6
Now, let’s prepare the ingredients for the broth. Peel 2 medium potatoes and slice them thinly, about 0.3 cm thick, into half-moon shapes. Thin slices cook faster and absorb more flavor from the broth.
Step 7
Slice the 1/3 zucchini, removing the seeds if desired. Cut it into pieces similar in thickness or shape to the potatoes. Half-moon or fan shapes look appealing.
Step 8
Prepare 3g of dried seaweed by cutting it into short pieces with scissors. There’s no need to soak it beforehand; it will be added directly to the soup. This method helps impart a refreshing sea flavor to the broth.
Step 9
Take about a handful of dried pollack (Bugeo) and cut it into lengths of 4-5 cm. Dried pollack adds a wonderful depth of flavor to the soup.
Step 10
To make a rich anchovy broth, combine 8 cups of water in a pot with dried anchovies, kelp, dried shrimp (or dried anchovy heads for extra flavor), the white parts of green onions, and onion skins. Simmer over medium-low heat for 15-20 minutes until a concentrated broth is achieved. Strain out all solids for a clear broth.
Step 11
Season the prepared anchovy broth with 2 tablespoons of soy sauce or fish sauce. You can also add salt to taste if needed. It’s best to start with less seasoning and adjust later.
Step 12
Once the broth is simmering, add the prepared dried seaweed and dried pollack. Let it boil for about 2-3 minutes. This process infuses the broth with delicious flavors from the seaweed and pollack, making it richer.
Step 13
When the broth returns to a boil, add the thinly sliced potatoes. Immediately reduce the heat to medium. Adding potatoes and then lowering the heat allows them to cook partially while you add the sujebi, preventing them from becoming too mushy.
Step 14
Take the rested sujebi dough from the refrigerator. Using your palms or fingertips, stretch it out as thinly and widely as possible. Thinner sujebi cooks faster and results in a softer texture.
Step 15
Tear the thinly stretched dough into bite-sized pieces using your fingers and drop them into the simmering broth. Crucially, maintain medium heat while you are tearing and adding the sujebi. If the heat is too high, the sujebi added earlier might become soggy. Continue this process until all the dough is added.
Step 16
Once all the sujebi dough pieces have been added, increase the heat to high. Boil for about 2-3 minutes, or until the sujebi floats to the surface, indicating it’s cooked through.
Step 17
When the sujebi is fully cooked and floating, add the sliced zucchini. Cook for another short period, just about 1 minute, to retain its slight crunch.
Step 18
Your delicious potato sujebi is ready! Garnish with finely chopped green onions, toasted sesame seeds, and dried seaweed flakes. The combination of warm anchovy broth, chewy sujebi, and tender potatoes is simply delightful. (Optional: I enjoyed this with some pan-fried chive pancakes lightly coated in flour.)
