Nourishing Bokbunja Sujebi (Korean Hand-Pulled Dough Soup)
Easy Homemade Bokbunja Sujebi Recipe
Discover the delightful flavors of Bokbunja Sujebi, a Korean hand-pulled dough soup featuring chewy, vibrant purple dough and a refreshing vegetable broth. It’s a perfect, hearty meal for any occasion.
Main Ingredients- 1/4 Korean zucchini (aehobak)
- 1/4 onion
- 1/4 green onion (scallion)
- 1 Korean chili pepper (optional, for a touch of heat)
- 5 cups water (approx. 1L)
Bokbunja Sujebi Dough- 4 cups all-purpose or bread flour (approx. 400g)
- 1/2 cup bokbunja (Korean black raspberry) extract (approx. 100ml)
- 1 cup cold water (approx. 200ml)
- 0.2 tsp salt
- 1 Tbsp cooking oil
Seasoning & Broth- 0.5 Tbsp minced garlic
- 2 Tbsp Yeondoo (Korean soup soy sauce or seasoning)
- 1 Tbsp soup soy sauce (gukganjang)
- Pinch of black pepper (optional)
- 4 cups all-purpose or bread flour (approx. 400g)
- 1/2 cup bokbunja (Korean black raspberry) extract (approx. 100ml)
- 1 cup cold water (approx. 200ml)
- 0.2 tsp salt
- 1 Tbsp cooking oil
Seasoning & Broth- 0.5 Tbsp minced garlic
- 2 Tbsp Yeondoo (Korean soup soy sauce or seasoning)
- 1 Tbsp soup soy sauce (gukganjang)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
In a large bowl, combine 4 cups of flour, 1/2 cup of bokbunja extract, and 1 cup of cold water. Mix with your hands, gradually adding water if needed, until a cohesive dough forms. Don’t worry if you don’t have bokbunja extract; you can substitute with plain water or a simple broth. I used it here for a lovely color and subtle flavor.
Step 2
Once the dough starts to come together, add 1 tablespoon of cooking oil. Knead the dough for about 5 minutes until it becomes smooth and elastic. The oil helps create a chewier texture and makes the dough less sticky.
Step 3
Shape the kneaded dough into a ball, wrap it tightly with plastic wrap or place it in a sealed bag. Refrigerate for at least 1 hour to let it rest. This resting period is crucial for achieving a tender and chewy sujebi.
Step 4
Prepare your vegetables: slice the zucchini into half-moons, thinly slice the onion, and diagonally cut the green onion and chili pepper. You can also add thinly julienned carrots for color, but this is optional.
Step 5
Pour 5 cups of water into a pot. Add 2 tablespoons of Yeondoo (a Korean soup seasoning) and 1 tablespoon of soup soy sauce (gukganjang).
Step 6
For a quick flavor boost, I opted for ‘Yeondoo’ instead of making a separate broth. It adds a savory depth that works wonderfully. If you have more time, preparing a homemade broth with anchovies and kelp (5 cups) would yield an even richer flavor.
Step 7
Once the water begins to boil, add 0.5 tablespoon of minced garlic, along with the sliced zucchini, onion, and optional carrots. Let it simmer until the vegetables are slightly tender.
Step 8
As the broth returns to a boil, take the rested dough from the refrigerator. Thinly stretch or tear small pieces of the dough and drop them into the simmering soup. Stir gently and occasionally to prevent the pieces from sticking together.
Step 9
When the sujebi dumplings float to the surface and are cooked through, add the sliced green onions and chili peppers. Simmer for another minute or two. Finish with a pinch of black pepper, if desired, for extra aroma.
Step 10
Your delicious Bokbunja Sujebi is ready to be served. Enjoy this comforting and flavorful Korean dish!
