Simple and Delicious Doenjang Sujebi (Korean Dough Flakes Soup)
Quick and Easy Doenjang Sujebi using CJ Bibigo Doenjang Jjigae Kit!
Introducing a delicious Doenjang Sujebi recipe that’s quick and easy to make using readily available vegetables and the CJ Bibigo Doenjang Jjigae kit. The savory doenjang broth combined with chewy sujebi makes for a satisfying meal that you’ll finish in no time. Perfect for beginners!
Main Ingredients
- 1 pack CJ Bibigo Doenjang Jjigae (includes broth, ingredients, and seasoning paste)
- 1/2 Korean zucchini (aehobak)
- 1/4 head cabbage
- 1/2 eggplant
- 1 king oyster mushroom (saesongi mushroom)
Cooking Instructions
Step 1
Prepare the star ingredient for today’s dish: the CJ Bibigo Doenjang Jjigae kit. This kit allows you to easily create a deep and rich doenjang jjigae broth.
Step 2
Inside the kit, you’ll find one pack containing the broth and ingredients for the doenjang jjigae. This broth and these ingredients form the base for our delicious sujebi soup.
Step 3
Pour the broth and ingredients from the CJ Bibigo Doenjang Jjigae kit into a pot.
Step 4
Additionally, there’s a separate pack of seasoning paste included. This paste will add depth and flavor to your doenjang jjigae.
Step 5
Add the seasoning paste to the pot as well. Use a spatula or spoon to dissolve the paste and ensure it’s well combined with the broth, preventing clumps. Dissolving the paste well will result in a smoother soup.
Step 6
Prepare half of the Korean zucchini by thinly slicing it, avoiding the seeds, or by dicing it into small, bite-sized pieces. The vegetables will shrink as they cook, so small pieces are fine.
Step 7
Roughly shred 1/4 head of cabbage. The natural sweetness of the cabbage will infuse into the broth, making it even more delicious.
Step 8
Dice half of the eggplant into pieces similar in size to the zucchini. The eggplant will cook down to a soft texture and blend well with the broth.
Step 9
Slice 1 king oyster mushroom into thick strips or bite-sized pieces. The chewy texture of the mushrooms adds another layer of flavor and enjoyment to the soup.
Step 10
Now, let’s make the sujebi dough. Place 1 rice bowl of flour (about 150-200g) into a mixing bowl.
Step 11
Crack 2 eggs into the flour. Adding eggs makes the sujebi dough softer and chewier.
Step 12
Prepare 150ml of water. Adjust the amount of water gradually based on the consistency of the flour and eggs. The dough should be slightly sticky but manageable, not too watery. Add a little more water as you knead if needed.
Step 13
Using your hands or a spatula, mix the flour, eggs, and water until just combined. Once mixed, begin kneading the dough vigorously with your hands. Stretch and fold the dough repeatedly until it becomes elastic and smooth.
Step 14
After sufficient kneading, the dough will become smooth and elastic. It should stretch well without tearing easily.
Step 15
Cover the finished sujebi dough with plastic wrap or a lid and refrigerate for at least 30 minutes. Resting the dough allows it to become chewier and easier to handle.
Step 16
Take the rested sujebi dough out of the refrigerator. It should feel much softer now.
Step 17
Using your hands, pinch off small, thin pieces of dough to form the sujebi. It’s important to make them thin so they cook quickly in the pot. Bite-sized pieces work well.
Step 18
Add the formed sujebi pieces one by one into the simmering doenjang jjigae pot. Make sure to leave some space between them so they don’t stick together.
Step 19
Once the sujebi are added, continue to boil over high heat for about 4-5 minutes. The sujebi are ready when they float to the surface and are cooked through. Making the sujebi thin ensures they cook quickly and retain a chewy texture. (Tip: Be careful not to make the sujebi pieces too large, as they will expand as they cook!)
Step 20
Your delicious and savory Doenjang Sujebi is complete! Enjoy it while it’s hot.
