Soft Zucchini Hand-Pulled Noodles (Ae-Hobak Sujebi)
[My Own Cooking] Zucchini Hand-Pulled Noodles
My mother is undergoing cancer treatment, so I made [Ae-Hobak Sujebi] thinking I should make her eat something. It’s a comforting and delicious noodle dish perfect for those needing gentle nourishment.
Dough for Noodles- 4 cups all-purpose flour
- 1 1/2 cups water
- 1 tsp salt
Main Ingredients & Broth- 2/3 medium zucchini
- 1/3 medium carrot
- 1/2 medium onion
- 1 stalk green onion (scallion)
- 15 large dried anchovies (for broth)
- 1.5 liters water
- Pinch of black pepper
Seasoning- 4-5 Tbsp Korean soup soy sauce (Guk-ganjang)
- Salt to taste
- 2/3 medium zucchini
- 1/3 medium carrot
- 1/2 medium onion
- 1 stalk green onion (scallion)
- 15 large dried anchovies (for broth)
- 1.5 liters water
- Pinch of black pepper
Seasoning- 4-5 Tbsp Korean soup soy sauce (Guk-ganjang)
- Salt to taste
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the zucchini and onion into approximately 0.5cm thick strips so they retain a pleasant texture. Slice the carrot even thinner, about 0.3cm thick, to ensure its flavor isn’t too dominant. Cut the green onion into large, diagonal pieces.
Step 2
For easier handling and cleanup, place 4 cups of all-purpose flour into a sealable plastic bag. This method makes kneading and storing the dough convenient.
Step 3
Add 1 tsp of salt to the flour in the bag and mix thoroughly. Ensuring the salt is well distributed will help the dough come together nicely.
Step 4
Once the salt is mixed in, gradually add 1 1/2 cups of water while kneading the dough. Start by mixing with a spoon or spatula, then, once a cohesive mass forms, knead with your hands until you have a smooth, pliable dough.
Step 5
When the dough is ready, wrap it tightly with plastic wrap and refrigerate for about 30 minutes. This resting period allows the gluten to relax, resulting in softer and chewier noodles.
Step 6
In a large pot, suitable for a 3-4 serving portion, add 1.5 liters of water and the 15 large dried anchovies. Simmer for about 10 minutes to create a savory anchovy broth. Remove the anchovies after steeping.
Step 7
To the strained anchovy broth, add 4-5 Tbsp of Korean soup soy sauce (Guk-ganjang) and a pinch of black pepper. Let it simmer for another 3 minutes to further develop the flavorful soup base. Taste and add a little more salt if needed.
Step 8
Once the broth is rich and flavorful, add all the prepared vegetables (zucchini, carrot, onion) to the pot and cook until they are tender.
Step 9
When the vegetables are nearly cooked, take the chilled dough from the refrigerator. Pinch off small, thin pieces of dough and drop them directly into the simmering broth. Pulling the dough thinly will make the sujebi tender when cooked.
Step 10
After adding all the dough pieces, add the chopped green onions and continue to cook the noodles until they are fully done, which usually takes about 5-10 minutes. Your delicious Ae-Hobak Sujebi is now ready to be enjoyed!
