Chewy and Flavorful Potato Hand-Pulled Noodles (Gamja Sujebi)
Easy Homemade Potato Hand-Pulled Noodles Recipe
Craving comforting hand-pulled noodles even on a hot summer day? This potato sujebi recipe is perfect! Featuring generously cut potatoes and colorful vegetables in a light broth, it’s a delightful twist on a classic. We’ll use chewy flour for the dough, and a secret tip: adding a tablespoon of cooking oil makes kneading and shaping the dough a breeze, preventing any sticking. The dough, enriched with an egg, boasts a lovely golden hue. While you can grate potatoes into the dough, we’re opting for the simpler, yet equally delicious, method of adding large chunks of potato and other available vegetables to the broth. This recipe requires a bit of dough resting time, but the result is a uniquely delicious dish that’s surprisingly easy to make. Don’t be fooled by the initial small portion of dough – it expands beautifully in the broth, creating a satisfying meal for two. This is reminiscent of how sujebi was a staple in times of scarcity, where a little flour could feed a large family thanks to its expansion. Today, we’re fortunate to enjoy it as a special treat, a reminder to be grateful for the abundance we have.
Dough Ingredients
- Flour (glutinous flour recommended) 2 cups
- 1 Egg
- 1/2 cup Water
- 1 Tbsp Cooking Oil
- 1/3 tsp Salt
Cooking Instructions
Step 1
First, let’s make the sujebi dough. In a large bowl, combine 2 cups of flour, 1 egg, 1/3 tsp salt, and 1 Tbsp of cooking oil to prevent sticking. Gradually add about 1/2 cup of warm water while stirring with a spoon until a rough dough forms. Be careful as the water is hot!
Step 2
Once the ingredients come together into a ball, knead the dough with your hands for about 5-10 minutes until it becomes smooth and elastic. This kneading process is key to achieving a chewy texture. Wrap the dough tightly in plastic wrap or place it in a sealed bag and refrigerate for at least 30 minutes to let it rest and mature. This resting period enhances the dough’s chewiness.
Step 3
Now, let’s prepare the broth. In a pot, add 1200ml of water, 1 sheet of dried kelp, and 1 handful of dried anchovies. Bring to a boil over high heat. Once boiling, reduce the heat to low and remove the kelp after about 1 minute (to prevent a bitter taste). Slice the removed kelp thinly to use as a garnish later. Let the broth simmer for another 5 minutes, then remove the anchovies. Peel and cut the potatoes into large chunks, and chop the onion and carrot. Add these vegetables to the prepared broth and bring to a simmer.
Step 4
Once the vegetables are starting to soften, take the rested sujebi dough from the refrigerator. Thinly stretch the dough with your hands and tear off small, bite-sized pieces directly into the simmering broth. Try to drop them in with a little space between each piece so they don’t stick together.
Step 5
Let the hand-pulled noodles cook in the broth for about 5 minutes, or until they float to the surface and are cooked through. Add the minced garlic (1 Tbsp), soup soy sauce (1 Tbsp), and fish sauce (1 Tbsp) to the pot for depth of flavor. Garnish with the thinly sliced kelp you prepared earlier. Finally, taste the broth and adjust the seasoning with a pinch of salt if needed, and add a sprinkle of black pepper. Enjoy your delicious homemade potato sujebi!
