Spicy and Comforting Hand-Pulled Dough Soup (Eolkeun Sujebi)
Spicy and Comforting Hand-Pulled Dough Soup (Eolkeun Sujebi)
Easy Spicy Sujebi Recipe: How to Make Hand-Pulled Dough, Seasoning Paste, and Broth
On days when you crave a hot and spicy soup, this easy-to-make Eolkeun Sujebi is the perfect choice. The chewy hand-pulled dough combined with a flavorful broth makes for a delicious and satisfying meal, great even as a hangover cure!
Broth Ingredients for Deep Flavor- 1 handful of dried anchovies (gutted)
- 1 sheet of dried kelp (dashima), 10x10cm
- 1.5 liters of water
Chewy Sujebi Dough- 2 cups all-purpose flour (approx. 240g)
- 1/2 tsp salt
- 2 Tbsp cooking oil
- 120ml cold water (standard paper cup)
Spicy and Zesty Seasoning Paste- 3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 4 Tbsp soy sauce (soup soy sauce or regular soy sauce)
- 1.5 Tbsp minced garlic
- Pinch of black pepper (to taste)
Hearty Ingredient Additions- 1 medium potato
- 1/2 onion
- 1/3 zucchini
- 2 Korean green chili peppers (adjust for spice level)
- 2 cups all-purpose flour (approx. 240g)
- 1/2 tsp salt
- 2 Tbsp cooking oil
- 120ml cold water (standard paper cup)
Spicy and Zesty Seasoning Paste- 3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp red pepper paste (gochujang)
- 4 Tbsp soy sauce (soup soy sauce or regular soy sauce)
- 1.5 Tbsp minced garlic
- Pinch of black pepper (to taste)
Hearty Ingredient Additions- 1 medium potato
- 1/2 onion
- 1/3 zucchini
- 2 Korean green chili peppers (adjust for spice level)
- 1 medium potato
- 1/2 onion
- 1/3 zucchini
- 2 Korean green chili peppers (adjust for spice level)
Cooking Instructions
Step 1
First, let’s make the chewy sujebi dough. In a bowl, combine 2 cups of all-purpose flour and 1/2 tsp of salt, mixing lightly. Then, gradually add 2 Tbsp of cooking oil and 120ml of cold water, kneading until the ingredients come together into a cohesive dough. If the dough is too wet, add a little more flour; if it’s too dry, add a tiny bit more water until you achieve a smooth consistency. Knead the dough for about 5 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period is crucial for achieving a delightfully chewy texture.
Step 2
Next, we’ll prepare the seasoning paste that gives the sujebi its signature flavor. In a small bowl, combine 3 Tbsp of red pepper flakes, 2 Tbsp of red pepper paste, 4 Tbsp of soy sauce, 1.5 Tbsp of minced garlic, and a pinch of black pepper. Mix everything well until you have a smooth paste.
Step 3
Now, let’s prepare the vegetables for the broth. Peel the potato and slice it thinly into half-moon shapes, about 0.7cm thick. Slice the onion into thin strips. Cut the zucchini into thin half-moon shapes. Finally, thinly slice the Korean green chili peppers on an angle to add a pleasant kick of spice.
Step 4
Time to make the deep and refreshing broth! In a pot, add 1.5 liters of water. Add the gutted dried anchovies and the sheet of dried kelp. Bring to a boil over high heat. Once boiling, immediately remove the kelp and let the anchovies simmer for another 10 minutes to extract their savory flavor.
Step 5
After simmering, remove the anchovies from the broth. Pour the prepared seasoning paste through a fine-mesh sieve into the broth. Sieving the paste ensures a cleaner, smoother soup. Stir well to dissolve the paste into the broth.
Step 6
Once the broth with the dissolved seasoning paste comes to a boil, add the prepared potato, onion, and zucchini. As the vegetables cook, they will infuse the broth with even more flavor.
Step 7
When the potatoes are about halfway cooked, take the rested sujebi dough from the refrigerator. Thinly stretch the dough and tear off pieces of a suitable size (about 5-7cm) directly into the boiling broth. Tearing the dough thinly will result in a softer, more pleasant texture when cooked. Stir gently after adding the dough to prevent it from sticking to the bottom of the pot.
Step 8
Once the sujebi pieces float to the surface and are cooked through, add the sliced Korean green chili peppers and let the soup simmer for another minute. This allows the spicy aroma to infuse the broth. Your delicious Eolkeun Sujebi is now ready! Feel free to add sliced green onions or other vegetables according to your preference.
