Vibrant Carrot Hand-Pulled Noodles (Sujevi)
How to Make Homemade Carrot Sujevi
On a rainy day, nothing beats a warm bowl of flavorful, chewy Jeon-Suh-Vi! This homemade carrot version adds a beautiful color and a subtle, sweet aroma that will delight your senses. It’s a comforting dish that’s as pleasing to the eyes as it is to the palate.
Dough Ingredients
- 1 Carrot (finely grated)
- 300g All-purpose Flour
- 1 Egg
Cooking Instructions
Step 1
Let’s begin making this captivating carrot sujevi, a dish that will first charm you with its appearance and then win you over with its taste! This recipe highlights the fragrant essence of carrots.
Step 2
Wash and peel the carrot. Then, using a blender or a grater, finely grate it. If you prefer a bit more chewiness, you can grate it slightly coarser. Adjust the texture according to your preference.
Step 3
In a large bowl, combine the finely grated carrot, 300g of all-purpose flour, and 1 egg. Mix with a spatula or your hands. Initially, the dry and wet ingredients might seem separate, but as they start to come together, knead the dough with your hands until it becomes smooth and elastic. If the dough is too sticky, gradually add a little more flour. If it’s too stiff, add a tiny bit of water until you reach the desired consistency. (Knead for about 10 minutes until smooth).
Step 4
While the dough is resting, prepare the broth for the sujevi. Have 600ml of anchovy-kelp broth ready. It’s convenient to have some pre-made, or you can use store-bought broth. A rich and refreshing broth is essential for a delicious soup.
Step 5
Season the prepared broth with 3 teaspoons of soy sauce or salt to taste. Add a pinch of black pepper and, optionally, 1 tablespoon of minced garlic for an extra layer of flavor. Adding a handful of pre-soaked dried seaweed will significantly enhance the umami, so don’t skip this step! The difference in taste with or without seaweed is quite noticeable. For a touch of heat, you can add 1 thinly sliced Korean chili pepper.
Step 6
Once the broth is at a rolling boil, start dropping pieces of the dough into the pot. You can pinch off thin, bite-sized pieces. Tearing off the dough is a fun activity, especially if you’re cooking with children! Flattening the pieces slightly before dropping them helps them cook evenly and gives a better texture. Be careful not to make them too thick, as they might not cook through.
Step 7
After adding all the dough pieces, continue to simmer for about 5-7 minutes, or until the sujevi float to the surface and are cooked through. Finally, garnish generously with chopped scallions. Your beautifully colored and delicious carrot sujevi is now complete! Enjoy the harmonious blend of warm broth and chewy noodles.
Step 8
Serve the finished carrot sujevi in bowls and savor its delightful taste. Pairing it with kimchi on the side will make for an even more wonderful meal.
