Homemade Chewy Sujebi with Savory Broth
How to Make Delicious Sujebi with a Warm, Comforting Broth
Craving some comforting sujebi all of a sudden? This recipe is for a mild and savory version, perfect for enjoying with family, including children. The deep umami of the anchovy broth combined with the delightfully chewy dough makes for a satisfying meal for everyone. Create a warm, homemade dish with simple ingredients!
Main Ingredients
- 4 ladles of flour (approx. 400g)
- 2 medium potatoes
- A small amount of carrot
- 1/2 onion
- 2 handfuls of green onions
Cooking Instructions
Step 1
First, let’s make the anchovy-kelp broth, the foundation of delicious sujebi. In a pot, combine 2L of water, 10 dried anchovies, and 1 piece of kelp. Simmer for 10-15 minutes. Remove the anchovies and kelp to yield a flavorful broth. (Tip: For an even deeper flavor, you can use pre-ground anchovies and mushrooms.)
Step 2
Once the broth is boiling, add 2 Tbsp of soy sauce for soup and 1 Tbsp of minced garlic. Adjust the seasoning with salt if needed. It’s best to taste as you go and avoid making it too salty initially.
Step 3
Peel the potatoes and slice them thinly or into half-moons. Since the sujebi takes time to cook, it’s good to add the potatoes first so they can cook through. Add the sliced potatoes to the pot.
Step 4
Now, let’s make the sujebi dough! In a bowl, place 4 ladles of flour and gradually add water while mixing. It’s important to knead the dough until it’s smooth. The dough shouldn’t be too sticky or too stiff; it should be slightly tacky to the touch. (Tip: When making the dough, don’t add all the water at once. Add it little by little to achieve the right consistency.)
Step 5
Once the dough is ready, wrap it tightly with plastic wrap and refrigerate for 30 minutes to rest. This resting period will make the dough chewier and easier to tear.
Step 6
While the dough is resting, thinly slice the carrot and onion. If you have zucchini, it’s a great addition for more flavor and texture. Add the sliced carrot and onion to the boiling broth.
Step 7
Take the rested dough out of the refrigerator. Tear off thin pieces of dough with your hands and drop them into the rapidly boiling broth. Try to space them out so they don’t stick together. The sujebi is cooked when the pieces float to the surface!
Step 8
When all the sujebi pieces are floating, add the 2 handfuls of chopped green onions and bring to a gentle boil. The aroma of the green onions will enhance the flavor. Behold your warm and delicious sujebi, looking appetizing already!
