Chewy and Delicious Homemade Sujebi Recipe
Homemade Chewy and Delicious Sujebi
Experience the delightful chewy texture that fills your mouth! With this recipe, anyone can make delicious sujebi. Discover the perfect ratio of flour to ground soybean powder, the secret to tender dough through proper resting, and a refreshing anchovy and vegetable broth! Make sujebi, a hearty meal everyone in the family will love, right now.
Sujebi Dough Ingredients- 3 cups all-purpose flour or bread flour
- 1 cup ground soybean powder
- 1 cup lukewarm water
- 2 tsp salt
- 3 Tbsp cooking oil (e.g., canola oil)
Broth and Other Ingredients- 1.5 liters anchovy and vegetable broth (or rice water)
- 1 medium potato
- 1/2 carrot
- 1/2 zucchini
- 1/2 onion
- A bit of shiitake or oyster mushrooms
- 1/2 stalk green onion
- A handful of chives
- 1.5 liters anchovy and vegetable broth (or rice water)
- 1 medium potato
- 1/2 carrot
- 1/2 zucchini
- 1/2 onion
- A bit of shiitake or oyster mushrooms
- 1/2 stalk green onion
- A handful of chives
Cooking Instructions
Step 1
First, prepare the dough ingredients for delicious sujebi. In a bowl, combine 3 cups of flour, 1 cup of ground soybean powder, 1 cup of lukewarm water, 2 tsp of salt, and 3 Tbsp of cooking oil. Mix with a spatula until just combined.
Step 2
Once the dry ingredients are incorporated and it forms a rough dough, start kneading with your hands. Knead the dough for about 10 minutes, folding and stretching it. Kneading until the dough is smooth and elastic is the key to chewy sujebi. If the dough is too wet, add a little more flour; if too dry, add a tiny bit of water to achieve the right consistency.
Step 3
Place the well-kneaded dough in a bowl, cover with plastic wrap or a lid, and let it rest in the refrigerator for at least 1 hour, or preferably 3 hours or more. Resting the dough makes it even more tender and chewy. About 20 minutes before making sujebi, take the dough out of the refrigerator and let it sit at room temperature to remove the chill; this makes the dough easier to stretch.
Step 4
Meanwhile, prepare the anchovy and vegetable broth for a clear and deep flavor. In a pot, add 1.5 liters of water along with dried kelp, dried anchovies, onion peels, and the white parts of green onions. Bring to a boil, then reduce heat to medium-low and simmer for about 15-20 minutes. Strain to get a clear broth. (Rice water can also be used.)
Step 5
Peel the potato, slice it thinly (about 0.5cm thick), and soak it in cold water for about 5 minutes to remove excess starch. This will help keep the broth clear.
Step 6
Slice the zucchini, carrot, onion, and mushrooms into bite-sized pieces, similar in thickness to the potatoes, or according to your preference. Finely chop the green onion.
Step 7
Once the anchovy and vegetable broth is boiling, add the potatoes (drained of water) and cook them until they are half-tender. Then, take pieces of the rested dough, stretch them thinly, and drop them into the boiling broth. Stretching the dough thinly ensures it cooks through and becomes tender.
Step 8
When the sujebi dough pieces start to float to the surface, add all the sliced vegetables: zucchini, carrot, onion, and mushrooms. Continue to cook over medium heat.
Step 9
Once all the ingredients are cooked and the broth has developed flavor, add 1 Tbsp of soy sauce for soup and 1 Tbsp of minced garlic to season. Adjust with salt if needed, according to your taste. Finally, turn off the heat, add the chopped green onion, chives, a drizzle of sesame oil, and a pinch of black pepper for aroma. Your delicious sujebi is now complete!
