Spicy & Savory Shrimp Gochujang Sujebi (Hand-pulled Dough Soup)
Spicy & Savory Shrimp Gochujang Sujebi (Hand-pulled Dough Soup)
A Comforting Soup Dish for Rainy Days: Shrimp Gochujang Sujebi
Craving a hearty, flavorful soup on a rainy day? This Shrimp Gochujang Sujebi is just the ticket! We’ll make our own chewy sujebi dough, add plump shrimp, and simmer it in a rich, spicy gochujang broth. Enjoy the delightful chewiness of the sujebi, the succulent shrimp, and the refreshing broth. Though it’s a sujebi dish, it’s incredibly filling and satisfying!
Main Ingredients- 10 large shrimp, peeled and deveined
- 2 medium potatoes
- 1/3 zucchini
- 20g onion
- 1/2 stalk green onion (scallion)
- Pinch of black pepper
Sujebi Dough- 2 cups all-purpose flour (approx. 240g)
- 1 teaspoon salt
- 1 tablespoon grapeseed oil
- 1.5 cups cold water (approx. 300ml)
Broth Ingredients- 1 handful dried anchovies, heads and guts removed
- 1 sheet dried kelp (dashima), about 10x10cm
- 5 dried shiitake mushroom stems (or 1 fresh shiitake mushroom)
- 1 tablespoon soy sauce for soup (Guk-ganjang)
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon plum extract (Maesil-cheong)
- 0.5 tablespoon coarse sea salt (Guk-eun so-geum)
- 1 teaspoon fine sea salt (for seasoning)
- 0.5 tablespoon dried shrimp powder (optional, for umami)
- 0.5 tablespoon dried shiitake mushroom powder (optional, for umami)
- 2 cups all-purpose flour (approx. 240g)
- 1 teaspoon salt
- 1 tablespoon grapeseed oil
- 1.5 cups cold water (approx. 300ml)
Broth Ingredients- 1 handful dried anchovies, heads and guts removed
- 1 sheet dried kelp (dashima), about 10x10cm
- 5 dried shiitake mushroom stems (or 1 fresh shiitake mushroom)
- 1 tablespoon soy sauce for soup (Guk-ganjang)
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon plum extract (Maesil-cheong)
- 0.5 tablespoon coarse sea salt (Guk-eun so-geum)
- 1 teaspoon fine sea salt (for seasoning)
- 0.5 tablespoon dried shrimp powder (optional, for umami)
- 0.5 tablespoon dried shiitake mushroom powder (optional, for umami)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash and trim everything as needed. Peel and devein the shrimp, then rinse them clean. Peel the potatoes and cut them into thick, bite-sized pieces, about 0.5 cm thick. Thinly slice the zucchini and onion into strips. Slice the green onion diagonally.
Step 2
To make the sujebi dough, combine 2 cups of flour and 1 teaspoon of salt in a bowl. Add 1 tablespoon of grapeseed oil. Gradually add about 1.5 cups of cold water, mixing until a rough dough forms. Knead lightly until just combined – don’t overwork it. Place the dough in a plastic bag and refrigerate for at least 30 minutes to 1 hour to let it rest and become chewier.
Step 3
Peel the potatoes and slice them into thick pieces, approximately 0.5 cm thick. Avoid slicing them too thinly, as they might break apart during cooking.
Step 4
Julienne the zucchini and onion into strips about 0.5 cm thick. Cut the green onion into diagonal pieces, about 2-3 cm long. Having all your ingredients prepped makes the cooking process much smoother.
Step 5
In a large pot, combine 6-7 cups of water with the dried anchovies, kelp, and shiitake mushroom stems. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes to create a flavorful broth. Strain the broth through a sieve, discarding the solids to get a clear, savory base.
Step 6
Add the sliced potatoes to the clear broth and bring to a boil. Once the potatoes start to soften slightly, add the prepared shrimp and continue to cook. When the shrimp turn pink, begin to add the sujebi dough. Pinch off small, thin pieces of dough and drop them directly into the simmering soup. Thin pieces cook faster and have a better chewy texture.
Step 7
Once the potatoes and shrimp are partially cooked, stir in 1 tablespoon of gochujang to dissolve it into the broth. Add the sliced zucchini and onion to the pot.
Step 8
Season the broth with 1 tablespoon of soy sauce for soup. Adjust the taste with 0.5 tablespoon of coarse sea salt and 1 teaspoon of fine sea salt. For extra depth of flavor, stir in the optional dried shrimp powder and shiitake mushroom powder. Add 1 tablespoon of plum extract for a touch of sweetness and to balance the spice. Bring the soup to a rolling boil.
Step 9
As the soup simmers, skim off any foam or scum that rises to the surface. This will result in a clearer and more refined broth. Finally, add the sliced green onions and a pinch of black pepper. Your delicious Shrimp Gochujang Sujebi is ready! Enjoy it hot.
