Spicy Handmade Kalguksu (Suje-bi)
Spicy Handmade Kalguksu (Suje-bi)
Spicy and Delicious Suje-bi Recipe: Perfect for a Chilly Day
As the weather gets cooler, a hot and spicy soup just hits the spot! I often crave kalguksu or suje-bi during this season. Today, instead of kalguksu, I’m sharing a hearty suje-bi recipe made with a rich, spicy gochujang base. The chewy dumplings and savory broth come together beautifully, making it a satisfying meal.
Main Ingredients- Suje-bi dough (store-bought or homemade) for 1 serving
- 1/4 onion, thinly sliced
- 1 chili pepper (like Korean Cheongyang or red chili), thinly sliced diagonally (adjust to taste)
- 1/2 Tbsp minced garlic
- 1/3 stalk of green onion, sliced diagonally
- 1 anchovy-dashima broth pack (or store-bought broth)
- 1 egg, lightly beaten
Seasoning & Broth Flavor- 1 Tbsp red chili powder (adjust spiciness)
- 1/2 Tbsp paprika powder (for color and flavor boost!)
- 1 Tbsp soup soy sauce or fish sauce (adjust seasoning to taste)
- Pinch of salt (add if needed)
- Pinch of black pepper, for finishing
- 1 Tbsp red chili powder (adjust spiciness)
- 1/2 Tbsp paprika powder (for color and flavor boost!)
- 1 Tbsp soup soy sauce or fish sauce (adjust seasoning to taste)
- Pinch of salt (add if needed)
- Pinch of black pepper, for finishing
Cooking Instructions
Step 1
Heat 2 Tbsp of cooking oil in a pot over medium-low heat. Add the sliced green onions and minced garlic, and stir-fry until fragrant. Once the garlic becomes translucent, add the thinly sliced onion and sauté until the onion is slightly softened and translucent. Sautéing the vegetables like this brings out their natural sweetness and enhances the depth of the broth.
Step 2
Prepare the anchovy-dashima broth by boiling 500ml of water with 1 broth pack. (If using store-bought broth, you can skip this step.)
Step 3
Have your ingredients ready: thinly sliced onion, diagonally sliced green onions and chili peppers, and the lightly beaten egg. If you have suje-bi dough, tear it into bite-sized pieces.
Step 4
To the pot with the sautéed vegetables, add 1 Tbsp of red chili powder and stir-fry quickly over low heat to prevent burning. Immediately add 1/2 Tbsp of paprika powder and stir to combine. Continue to cook for a short while longer. Stir-frying the chili powder first helps to create a clean, spicy flavor without any bitterness.
Step 5
Once the chili oil has developed a good color, pour in the prepared anchovy-dashima broth (500ml) and bring it to a boil over high heat.
Step 6
When the broth starts boiling, add 1 Tbsp of soup soy sauce or fish sauce for the base seasoning. (Adjust the seasoning according to your preference and the saltiness of your ingredients.) If you have dried garlic powder, adding 1/2 Tbsp will further enhance the flavor, but it’s okay to omit if you don’t. Let it simmer for a bit longer to allow the flavors to meld.
Step 7
Add the prepared suje-bi dough pieces to the pot, one by one. Stir gently to prevent them from sticking together as they cook. The suje-bi are done when they float to the surface of the boiling broth.
Step 8
Once the suje-bi are cooked and floating, gently pour in the sliced chili peppers and the beaten egg in a circular motion. Wait until the egg is cooked, then finish with a sprinkle of black pepper for a delicious and spicy suje-bi!
