Zucchini and Potato Handmade ‘Sujebi’ (Hand-pulled Dough Soup)
Zucchini and Potato Handmade ‘Sujebi’ (Hand-pulled Dough Soup)
Rainy Day Comfort Food: Handmade ‘Sujebi’ with Zucchini and Potato!
Enjoy a heartwarming bowl of handmade ‘sujebi’ (Korean hand-pulled dough soup) featuring the delightful combination of fresh zucchini and soft potatoes. This dish is perfect for a cozy day, especially when it’s raining.
Dough Ingredients- 300g Woori-mil flour (or all-purpose flour)
- 2 Eggs
- 1 pinch Salt
Broth Ingredients- 4L Water
- 1/4 Radish
- 1 handful Dried anchovies
- 5-6 sheets Small dried kelp (dashima)
- 4L Water
- 1/4 Radish
- 1 handful Dried anchovies
- 5-6 sheets Small dried kelp (dashima)
Cooking Instructions
Step 1
First, in a large pot, combine 4L of water with the radish, dried anchovies, and dried kelp. Bring to a rolling boil over high heat and simmer for 20 minutes to create a rich broth. After about 10 minutes of boiling, remove the kelp to prevent a bitter taste. The anchovies and radish add depth, while the kelp provides umami. (Tip: For an even richer broth, you can add ingredients like dried pollack (dipo-ri), dried shrimp, or onion. It’s also great to make a large batch and store it in the refrigerator for other dishes.)
Step 2
In a bowl, combine the flour, eggs, and a pinch of salt. Gradually add the 100ml of water, a little at a time, while mixing to form a dough. Start by mixing with a spatula, then bring it together into a cohesive ball. Knead the dough until it becomes smooth and elastic. It’s important to achieve a firm, not sticky, consistency. (Tip: Using a spatula initially can help minimize sticking.) Once the dough is ready, wrap it tightly in plastic wrap, ensuring all air is removed, and refrigerate for 30 minutes to 1 hour to let it rest and become chewier.
Step 3
While the dough is resting, prepare the vegetables. Slice the zucchini into half-moon shapes, not too thinly. Cut the potatoes into similar-sized pieces as the zucchini and rinse them under cold water to remove excess starch. Finely chop the red chili pepper and scallions. (Tip: If you prefer a spicier soup, use green chili peppers instead of red ones.)
Step 4
Once the flavorful broth is ready, add the sliced potatoes and zucchini to the pot and bring it back to a boil.
Step 5
When the broth starts boiling again, reduce the heat to medium. Now, take pieces of the rested dough and stretch them thinly before dropping them into the simmering soup. To make it easier to separate the dough, dip your fingers in cold water each time you tear off a piece. Stir occasionally to prevent the ‘sujebi’ from sticking together. (Tip: If you have leftover dough, you can portion it, freeze it, and thaw it later for another meal.)
Step 6
After all the dough pieces have been added, toss in the chopped red chili pepper and scallions. Stir in the minced garlic and tuna extract (or soup soy sauce). Taste the broth and add salt if needed to achieve your desired seasoning. Finally, turn the heat up to high and let it boil vigorously for another 5 minutes to allow all the flavors to meld together.
Step 7
I’m reminded of the comforting taste of handmade ‘sujebi’ my mother used to make on rainy days when I was a child. Even as an adult, I find myself craving that taste and making it whenever the weather calls for it. Enjoy a bowl of this freshly made, warm ‘sujebi’ and savor the memories and delicious flavor.
