Super Easy Potato Hand-Pulled Noodles (Gamja Sujebi)
Super Easy Potato Hand-Pulled Noodles (Gamja Sujebi)
Effortless Weekend Lunch: Simple & Delicious Potato Hand-Pulled Noodle Recipe
Craving a simple yet satisfying weekend lunch? Here’s a super easy potato hand-pulled noodle recipe that you can whip up in no time, perfect for those busy days! When my husband mentioned wanting potato sujebi, and knowing we had plans for a walk with the kids, I opted for a quick method using store-bought sujebi dough and soup stock cubes. While it might not have the exact same chewy texture as homemade dough, it’s incredibly convenient for a quick and tasty meal. Making sujebi at home is far more economical than ordering out, so why not try this simple recipe that’s as easy as making instant ramen?
Ingredients- 2 servings store-bought sujebi dough
- 800ml water
- 1 medium potato
- 1/4 Korean zucchini (Aehobak)
- 1/3 carrot
- 1/3 green onion stalk
- 1/2 Tbsp minced garlic
- 1 Tbsp tuna extract (or soy sauce for soup)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s start by preparing the vegetables for our simple sujebi. We’ll need one medium potato, a quarter of a Korean zucchini, about a third of a carrot, and about a third of a stalk of green onion. Feel free to add mushrooms or any other vegetables you like! The carrot adds a nice color, but you can omit it if you prefer.
Step 2
Next, chop the vegetables into bite-sized pieces. Slice the potato and zucchini into half-moons about 0.5 cm thick. Thinly julienne the carrot, and thinly slice the green onion. It’s best to cut the potatoes slightly thicker so they don’t fall apart too easily while boiling.
Step 3
For this super simple recipe, we’ll use two soup stock cubes for the broth. If you have more time, making your own broth with anchovies and dried kelp would add even more depth! Dissolve the two stock cubes in 800ml of water. Once the broth is ready, add the sliced potatoes first and let them cook until they start to soften.
Step 4
Once the potatoes have cooked a bit, add the remaining vegetables like the zucchini and carrot to the pot. Also, add the minced garlic (1/2 Tbsp) for extra flavor.
Step 5
Bring the soup to a boil over high heat. Once it’s bubbling, reduce the heat to medium. Let the vegetables cook gently until tender but not mushy.
Step 6
We’re using 2 servings of store-bought sujebi dough for convenience. While making your own dough is wonderful, pre-made dough is a lifesaver when you’re short on time or just want a quick, comforting meal. It’s perfect for those rainy days when you’re craving sujebi!
Step 7
Before adding the store-bought sujebi dough to the pot, it’s a good idea to rinse it lightly under cold running water in a colander. This helps remove excess starch, preventing the broth from becoming too thick or gummy.
Step 8
Gently add the rinsed sujebi dough into the simmering broth. Try to separate the pieces as you drop them in so they don’t stick together.
Step 9
Boil until the sujebi dough floats to the surface and is fully cooked through. Well-cooked sujebi should have a pleasant chewy texture. You can test for doneness by taking one piece out and tasting it.
Step 10
Now it’s time to season the soup. Add 1 tablespoon of tuna extract first. Taste the broth and adjust the seasoning with more tuna extract or a pinch of salt until it’s just right. Tuna extract adds a nice umami flavor.
Step 11
Finally, add the sliced green onions and let it simmer for another minute or so. The fresh aroma of the green onions will enhance the overall flavor of the sujebi. Keep the heat high for this last quick simmer to preserve the freshness of the onions.
Step 12
And there you have it! Your delicious and simple potato sujebi is ready. Taste a spoonful to make sure everything is perfect, then turn off the heat and enjoy your comforting meal. Bon appétit!
