Nutrient-Rich & Chewy Homemade Sujebi (Korean Hand-Pulled Dough Soup)
Delicious and Healthy Sujebi for a Rainy Day
On these rainy days, I’ve been craving a refreshing soup, so I decided to make this healthy Sujebi. It’s packed with nutrients and has a wonderful chewy texture that’s perfect for a cozy meal.
Sujebi Dough Ingredients
- 2 bowls of flour (approx. 2 cups)
- 40g spinach
- 30ml water (for blanching spinach)
- 1.5 Tbsp pumpkin powder
- 30ml water (for pumpkin dough)
- Pinch of salt (for dough)
Broth and Additional Ingredients
- 1 liter water
- 5 dried anchovies (deopri)
- 1/2 onion
- 1/2 green onion (for broth)
- 1 potato
- 1/5 zucchini
- 1/3 green onion (for garnish)
- 2 Cheongyang chili peppers (optional, for spiciness)
- 1 Tbsp minced garlic
- 1 liter water
- 5 dried anchovies (deopri)
- 1/2 onion
- 1/2 green onion (for broth)
- 1 potato
- 1/5 zucchini
- 1/3 green onion (for garnish)
- 2 Cheongyang chili peppers (optional, for spiciness)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
0. First, prepare all the ingredients needed to make delicious Sujebi. Wash and trim vegetables like potatoes, zucchini, and green onions.
Step 2
1. Now, let’s make the spinach dough. Take 40g of spinach and briefly blanch it in boiling water for about 30 seconds. Combine the blanched spinach with 30ml of water in a blender and blend until smooth. Pour this spinach water into 2 bowls of flour, adding a pinch of salt. Mix with a spatula or your hands until a cohesive dough forms. If the dough is too wet, add a little more flour; if too dry, add a bit more water, kneading until smooth.
Step 3
2. Next, prepare the pumpkin dough. In a separate bowl, mix 1.5 Tbsp of flour with 30ml of water until smooth. Then, add 1.5 Tbsp of pumpkin powder and mix thoroughly to create a lump-free batter.
Step 4
3. Combine the spinach dough and the pumpkin batter. Knead the combined dough thoroughly, folding and pressing it repeatedly until it becomes smooth and elastic. Kneading well also helps to release air, making the Sujebi chewier. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for about 30 minutes to an hour. This resting period helps the dough become more pliable.
Step 5
4. Now, prepare the vegetables that will go into the Sujebi. Peel the potato and slice it thinly. Slice the zucchini into half-moon shapes. Slice the green onion and Cheongyang chili peppers diagonally.
Step 6
5. It’s time to make a clear and flavorful broth. In a pot, combine 1 liter of water, 5 dried anchovies, half an onion cut into large pieces, and the white part of half a green onion. Bring to a boil, then reduce the heat to medium and simmer for about 10 minutes to extract the flavors from the anchovies and vegetables. Remove and discard the solids.
Step 7
6. Once the broth is ready, add the sliced potatoes first and bring it to a boil. When the potatoes are about halfway cooked, begin to tear off small, thin pieces of the rested Sujebi dough and drop them into the simmering broth. Tearing the dough thinly ensures it cooks quickly and becomes tender.
Step 8
7. Drop pieces of both spinach and pumpkin dough into the pot. Once the Sujebi pieces float to the surface and start to cook (about 3 minutes after adding the dough), add the sliced zucchini, minced garlic, and the diagonally sliced green onions. Continue to cook for another 3 minutes.
Step 9
8. Finally, season the soup with 2 Tbsp of soy sauce for soup (guk-ganjang) and 1 tsp of salt. Adjust the saltiness to your preference. If you like a bit of heat, add the chopped Cheongyang chili peppers now. Ladle the hearty Sujebi into bowls and garnish with a teaspoon of sesame seeds. Your delicious and healthy Sujebi is now ready to enjoy!
