Spicy and Hearty Hand-Pulled Noodle Soup (Sujebi)
Chef Lee Chan-won’s Spicy Sujebi Recipe: Perfecting Chewy Dough, Delicious Broth, and Seasoning!
Try making this delicious spicy sujebi with chewy hand-pulled noodles, made easily without fermentation by adding Korean rice wine (makgeolli)! It’s a satisfying one-bowl meal.
Chewy Sujebi Dough Ingredients
- 1 cup all-purpose flour
- 4 Tbsp makgeolli (Korean rice wine)
- 2 Tbsp water
- 1 pinch salt
- 1/2 Tbsp sesame oil
Sujebi Filling Ingredients
- 1/2 bunch oyster mushrooms
- 1 small potato
- 1 Korean chili pepper (cheongyang)
- 1/2 red chili pepper
- 1/4 onion
Spicy Seasoning Paste
- 1 Tbsp gochujang (Korean chili paste)
- 1/4 Tbsp doenjang (Korean soybean paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (myeolchi-aekjeot)
- 1/2 Tbsp plum syrup (maesil-cheong)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1/2 bunch oyster mushrooms
- 1 small potato
- 1 Korean chili pepper (cheongyang)
- 1/2 red chili pepper
- 1/4 onion
Spicy Seasoning Paste
- 1 Tbsp gochujang (Korean chili paste)
- 1/4 Tbsp doenjang (Korean soybean paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (myeolchi-aekjeot)
- 1/2 Tbsp plum syrup (maesil-cheong)
- 1 Tbsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
In a bowl, combine 1 cup of all-purpose flour, 4 Tbsp of makgeolli, 2 Tbsp of water, 1 pinch of salt, and 1/2 Tbsp of sesame oil. Knead the dough thoroughly until no dry flour remains. Tip: Adjust the amount of water and flour if the dough is too stiff or too sticky to achieve your desired consistency. Kneading well is key for chewy noodles!
Step 2
In a pot, add 600ml of water, 1 cod head, 7 dried anchovies for soup stock, 1 piece of dried kelp, 1/2 sliced Korean radish (mu), and 1/2 stalk of green onion. Bring to a boil, then reduce heat and simmer for 10 more minutes to create a rich and clear broth. Tip: Using a pre-made broth sachet can make this step even easier.
Step 3
Thinly slice the potato (about 0.5cm thick). Thinly slice the 1/4 onion. Finely chop the Korean chili pepper and red chili pepper. Tear the oyster mushrooms into bite-sized pieces.
Step 4
Remove all the solid ingredients from the broth. Add the sliced potatoes to the broth and simmer for about 3 minutes until the potatoes are tender.
Step 5
In a small bowl, mix together 1 Tbsp gochujang, 1/4 Tbsp doenjang, 3 Tbsp gochugaru, 1/2 Tbsp soup soy sauce, 1 Tbsp fish sauce, 1/2 Tbsp plum syrup, 1 Tbsp minced garlic, and a pinch of black pepper to create the seasoning paste.
Step 6
Add 2 Tbsp of the prepared seasoning paste to the broth and stir well to combine. Add the sliced onions and torn oyster mushrooms, and bring to a boil for a moment. Tip: Adjust the amount of seasoning paste to your preference. If you like it spicier, feel free to add more!
Step 7
Once the broth is boiling, scoop small pieces of the sujebi dough with a spoon or your fingers and drop them into the pot. The sujebi are ready when they float to the surface. Turn off the heat and enjoy! Tip: For extra flavor and spice, you can add fresh minari (water parsley), crown daisy (ssukgat), or more Korean chili peppers and simmer briefly.
