Basic Dough for Sujebi & Kalguksu
Flour is All You Need: Mastering the Art of Homemade Sujebi & Kalguksu Dough
Let’s knead and shape this dough! Craving a warm, comforting bowl of soup? Start with the dough! This recipe will guide you through creating the perfect foundational dough for both sujebi (hand-pulled dough soup) and kalguksu (knife-cut noodles) using just simple pantry staples. Enjoy the tactile joy of making dough from scratch and elevate your home-cooked meals. A treasure from Man-Gae Recipe.
Essential Ingredients
- 1 cup all-purpose or bread flour (approx. 100g)
- 1/3 cup cold water (approx. 70ml)
- Pinch of salt
Cooking Instructions
Step 1
In a mixing bowl, combine 1 cup of flour and a pinch of salt. Lightly mix them together. Gradually add about 1/3 cup of cold water. Initially, use a spoon or spatula to gently combine the ingredients until a shaggy dough forms and no dry flour is visible. The amount of water might need slight adjustments depending on the flour’s absorbency and ambient humidity. If the dough feels too sticky, add a little more flour; if it’s too stiff, add water a tablespoon at a time.
Step 2
Once the dry flour is incorporated, it’s time to knead the dough with your hands. Transfer the dough to a clean surface if needed, or knead directly in the bowl. Use the heel of your palm to push and stretch the dough, then fold it over and repeat. Continue kneading for about 5-7 minutes. You’ll notice the dough transforming from a rough mass into a smooth, elastic ball. If it sticks excessively to your hands, lightly dampen them with water or dust with a tiny bit of flour.
Step 3
Once the dough is smooth and elastic, wrap it tightly in plastic wrap or place it in a sealed bag. Refrigerate the dough for at least 20 minutes. This resting period is crucial for gluten development, resulting in a chewier and more tender texture for your sujebi and kalguksu. Properly rested dough will be easier to handle and less likely to tear or become mushy when cooked.
Step 4
For sujebi, take the rested dough and tear off small, thin pieces directly into a pot of boiling broth or soup. To prevent the dough from sticking to your hands, you can lightly wet them with water or oil before tearing. The dough pieces will cook quickly and float to the surface. Making them thin ensures they cook through evenly and remain tender.
Step 5
To make kalguksu, generously dust your work surface and the dough with extra flour (plain flour is best, avoid seasoned mixes). Roll out the dough thinly using a rolling pin. Fold the flattened dough over itself a few times, and then use a sharp knife to slice it into noodles of your desired thickness. Be careful not to slice them too thinly, as they might break easily. Gently toss the cut noodles with a little extra flour to prevent them from sticking together before cooking.
