Vibrant Spinach Sujebi: Homemade Korean Dumpling Soup
Vibrant Spinach Sujebi: Homemade Korean Dumpling Soup
Mastering Spinach Sujebi Dough: A Flavorful Recipe with a Clean Anchovy Broth
For those who shy away from spinach! Turn this nutritious green vegetable into a delightful, colorful sujebi (hand-pulled dough soup) that appeals to both your eyes and your palate. This recipe from ‘Sesangui Modeun Recipe’ and ‘Mangaes Recipe’ promises a visually appealing and delicious meal.
Essential Ingredients- 1.5 cups all-purpose flour (using a paper cup as a measure)
- 1/3 cup water (using a paper cup as a measure)
- 50g fresh spinach
- 1 medium potato
- 1/3 zucchini
- 1/2 Korean green chili pepper (adjust for spiciness)
- 1/2 red chili pepper (for color)
- 1/2 stalk green onion
- 5 cups anchovy-kelp broth (using a paper cup as a measure)
Seasoning Ingredients- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- 1/2 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by washing the spinach thoroughly. Place the fresh spinach and 1/3 cup of water into a blender and process until smooth and finely pureed. Aim for a vibrant green color without over-blending.
Step 2
In a large mixing bowl, combine 1.5 cups of all-purpose flour with a pinch of salt. Gradually add the spinach puree, mixing as you go, until a dough forms. Knead the dough until it’s smooth and cohesive. If the dough is too sticky, add a little more flour; if too dry, add a tiny bit more water. Once the dough is ready, wrap it tightly in plastic wrap and let it rest for at least 20 minutes at room temperature to allow the gluten to relax, resulting in softer, chewier sujebi.
Step 3
Prepare your vegetables. Peel the potato and zucchini, then slice them into half-moon shapes. Wash the green onion, red chili pepper, and green chili pepper, then slice them diagonally (bias cut) about 0.5 cm thick. Removing the seeds from the chili peppers will reduce the heat level.
Step 4
Pour the 5 cups of anchovy-kelp broth into a pot and bring it to a boil over medium heat. Once the broth is simmering, add the sliced potato and zucchini. Cook until the potatoes are partially tender, approximately 5-7 minutes. Skim off any foam that rises to the surface to ensure a clear and clean-tasting broth.
Step 5
When the potatoes and zucchini are partially cooked, take pieces of the rested spinach dough and pinch or pull them into bite-sized shapes, dropping them into the simmering broth. Once the sujebi pieces float to the surface, indicating they are cooked, add the sliced chili peppers and green onion.
Step 6
Finally, season the soup with 1/2 Tbsp of soup soy sauce, 1/2 Tbsp of minced garlic, a pinch of salt, and a pinch of black pepper. Adjust the seasoning to your personal preference. Serve hot and enjoy this delightful homemade sujebi!
