Sujebi (수제비), a beloved Korean comfort food, translates literally to "hand-torn noodles," perfectly capturing the essence of this delightful soup. Its rustic charm lies in the simplicity of its ingredients and the satisfying process of tearing the dough by hand, creating irregular, chewy noodles that soak up the flavorful broth. A hearty and wholesome meal, sujeibi is adaptable to various tastes, incorporating seasonal vegetables and proteins for a customized experience. From its humble origins as a way to use leftover dough, it has evolved into a cherished dish enjoyed across generations.
The heart of sujeibi lies in its rich and savory broth, often enhanced with seafood, kimchi, or a simple combination of vegetables and meat. This recipe will guide you through creating a delicious and authentic bowl of sujeibi from scratch, starting with the simple dough and ending with a perfectly balanced, comforting soup. Let's dive into the step-by-step process and bring this comforting Korean classic to your table!
Tools Needed
- Fork
- Chopstick
- Bag
- Pot
- Strainer
Ingredients
- Flour: 1 cup
- Water: 1/3 cup
- Salt: 1/2 teaspoon
- Water (for stock): 8 cups
- Tashima: 6 grams
- Dried shrimp: 5 grains
- Dried anchovies: 10 pieces
- Radish: 300 grams
- Onions
- Jalapenos
- Carrots
- Zucchini
- Potato: 250 grams
- Carrot (for soup): 30 grams
- Zucchini (for soup): 100 grams
- Scallions
- Soy sauce: 1/2 tablespoon
- Salt (for soup): 1/2 teaspoon
- Black pepper: a little bit
- Short neckline (Pajera): 250 grams
Step-by-Step Instructions
Step 1. Prepare the Sujebi Dough and Broth
- Combine flour, water, and salt. Mix with a fork or chopstick until it doesn't stick to your hand. Knead for 50-100 times.
- Place the dough in a bag and refrigerate for about an hour.
- In a pot, combine water, tashima, dried shrimp, and dried anchovies (remove heads and open). Add radish.
- Strain the stock.
Step 2. Cook the Vegetables and Broth
- Chop onions, jalapenos, carrots, and zucchini. Set aside half of each for garnish.
- Cook potatoes and carrots until tender. Add zucchini, onions, scallions, pepper, soy sauce, salt, and black pepper. Add the short neckline (Pajera).
Step 3. Add the Sujebi and Season
- Tear the dough into small pieces and add to the soup.
- Taste and adjust seasoning (add more jalapeno or salt if needed).
Step 4. Garnish and Serve
- Garnish with scallions.
Read more: Glass Noodle Stir-fry with Shrimp & Veggies: Easy Korean Recipe
Tips
- Use a fork or chopstick to mix the batter to prevent sticking.
- The amount of kneading depends on how much love you want to put into your food!
- If you don't have time to make stock from scratch, use store-bought stock from an Asian market.
Nutrition
- N/A
FAQs
1. Can I use store-bought noodles instead of making the dough?
While you can use other noodles, the hand-torn dough is essential to authentic sujeibi. The texture is unique and contributes significantly to the dish's character.
2. What kind of broth is best for Sujebi?
A simple vegetable broth or a flavorful anchovy broth are both excellent choices. You can also add kimchi for a spicy kick or seafood for extra depth.
Enjoy your freshly made bowl of comforting Korean Sujebi! The slightly chewy hand-torn noodles and flavorful broth make this a truly satisfying meal. With a little practice, this simple recipe will become a family favorite.