Homemade Chewy Sujebi (Hand-Torn Dough Soup)
Homemade Chewy Sujebi (Hand-Torn Dough Soup)
Delicious Homemade Sujebi: The Perfect Guide to Making Chewy Dough
Warm and chewy sujebi made at home tastes so much better than store-bought! Create a satisfying meal with this heartfelt sujebi recipe.
Sujebi Dough Ingredients- 2 cups All-purpose flour (approx. 200g)
- 100ml Lukewarm water
- 1 tsp Salt
- 1 Tbsp Cooking oil
Broth and Topping Ingredients- 1 handful Dried anchovies for broth
- 1 sheet Kombu (approx. 10cm x 10cm)
- 2 Korean green chilies
- 6 cups Water (approx. 1.2L)
- 2 Potatoes (medium-sized)
- 1 Green onion
- A pinch of sesame seeds
- A little sea salt or soy sauce (for seasoning)
- 1 handful Dried anchovies for broth
- 1 sheet Kombu (approx. 10cm x 10cm)
- 2 Korean green chilies
- 6 cups Water (approx. 1.2L)
- 2 Potatoes (medium-sized)
- 1 Green onion
- A pinch of sesame seeds
- A little sea salt or soy sauce (for seasoning)
Cooking Instructions
Step 1
First, let’s make the sujebi dough. In a large bowl or a resealable plastic bag, combine 2 cups of all-purpose flour, 100ml of lukewarm water, and 1 tsp of salt.
Step 2
If using a bowl, mix with a spatula or your hands. If using a plastic bag, seal it well and knead the ingredients by squeezing and mixing until a dough forms. It will start as scattered flour and gradually come together into a cohesive ball.
Step 3
Now, for the secret to making the dough extra chewy! Add 1 Tbsp of cooking oil. Kneading the dough with cooking oil helps develop gluten, making the dough much more elastic and chewy. It also prevents the dough from sticking too much to your hands or the bowl, making it easier to work with.
Step 4
Once the dough is smooth and formed into a ball, place it in a resealable plastic bag and let it rest at room temperature for at least 30 minutes, or in the refrigerator for 1-2 hours for an even chewier texture. While it’s fine to use immediately, resting the dough significantly improves its flavor and texture.
Step 5
Let’s make the delicious sujebi broth. In a pot, pour 6 cups of water. Add the dried anchovies (with innards removed) and the sheet of kombu, along with 1 whole Korean green chili. Bring to a boil over high heat. Once boiling, remove the kombu, then reduce the heat to medium-low and simmer for about 10 minutes to create the anchovy broth. Be careful not to over-boil the anchovies and kombu, as it can result in a bitter taste.
Step 6
Peel the potatoes and slice them into 0.5cm thick rounds. Slicing them too thinly might cause them to break apart while cooking, so aim for a moderate thickness.
Step 7
Slice the green onion diagonally, and slice the remaining Korean green chili diagonally as well. If you have an onion, slicing and adding it would also be delicious.
Step 8
Add the sliced potatoes to the prepared anchovy and kombu broth and bring to a boil. Since potatoes take a bit longer to cook, let them boil over high heat initially, then reduce to medium-low once the potatoes are about halfway cooked.
Step 9
When the potatoes are somewhat tender, add the sliced onion (if using) and continue to simmer. The natural sweetness from the potatoes and onions will infuse into the broth, making it even more refreshing.
Step 10
Now it’s time to add the sujebi! Lightly moisten your hands with water and thinly tear pieces of the rested dough directly into the boiling broth. Tearing the dough thinly by hand results in a softer and tastier sujebi.
Step 11
After adding all the sujebi pieces, let it simmer for a bit longer. Skim off any foam that rises to the surface for a clearer broth. Finally, taste and adjust the seasoning with sea salt or soy sauce as needed. (Fish sauce can also be used.)
Step 12
Check if the sujebi and potatoes are fully cooked. Then, add the diagonally sliced green onion and Korean green chili, and boil once more. Your delicious sujebi is ready! Adding Korean green chilies provides a pleasant spicy kick, making the dish refreshing without being heavy.
Step 13
Serve generously in a bowl and sprinkle with the prepared sesame seeds. If you have any homemade sauces (like perilla leaf sauce or seasoned soy sauce), serving them alongside will enhance the meal even further. Enjoy your warm, homemade sujebi!
