Chewy & Delicious Homemade ‘Sujebi’ (Hand-pulled Dough Soup)
Mullsang’s Secret Recipe for Perfectly Chewy Sujebi That Doesn’t Get Soggy
On a rainy day, there’s nothing quite like a warm, spicy bowl of Sujebi! Today, I’m sharing a secret recipe from ‘Mullsang’ that guarantees chewy Sujebi noodles that don’t turn mushy, even after sitting. Perfect for a relaxing weekend alone, this comforting soup is made with a flavorful anchovy broth and fresh vegetables. Enjoy a hearty and delicious meal that will warm you from the inside out.
Dough Ingredients- 1 cup flour (approx. 1 serving)
- 1 Tbsp soybean powder
- Pinch of salt
- 1/2 cup water
Cooking Instructions
Step 1
Let’s start by making the Sujebi dough. In a mixing bowl, combine 1 cup of flour, 1 tablespoon of soybean powder, and a pinch of salt. Mix the dry ingredients well. Gradually add about 1/2 cup of water while stirring in one direction. Knead the dough for about 10 minutes until it becomes firm and elastic. This kneading process is key to achieving a chewy texture. Once the dough is ready, cover it with plastic wrap and let it rest at room temperature for 10 minutes. Resting makes the dough smoother and chewier.
Step 2
Now, let’s prepare the vegetables. Peel and dice the potato into bite-sized pieces. Slice the zucchini and onion similarly. Remove the seeds from the red chili pepper and finely chop it for a bit of heat. Slice the green onion diagonally for its aromatic flavor. Having all your vegetables prepped will make the cooking process much smoother.
Step 3
To create a flavorful broth, we’ll make some broth and a seasoning paste. Pour 3 cups of anchovy broth into a pot. Add the prepared potatoes, zucchini, and onion. For the seasoning paste, mix 1 tablespoon of red chili flakes (gochugaru), 1 tablespoon of fish sauce (or soy sauce for soup), and 1 tablespoon of water. This paste will add depth to your Sujebi soup.
Step 4
Once the broth starts boiling, it’s time to add the rested Sujebi dough. Tear off small, thin pieces of the dough and drop them one by one into the boiling broth. It’s important to tear the dough thinly, as thick pieces will take longer to cook and may not cook through. Gently stir to prevent the dough pieces from sticking together.
Step 5
When the Sujebi pieces float to the surface, they are almost cooked. As they cook, they become soft and tender. Now, stir in the prepared seasoning paste to season the soup. Let it simmer for a little longer to allow the flavors to meld. Finally, add the diagonally sliced green onions and chopped red chili pepper. Simmer briefly to incorporate their fresh flavors and aroma.
Step 6
Turn off the heat and carefully ladle the hot Sujebi into serving bowls. For an extra touch of flavor and aroma, drizzle a little sesame oil and sprinkle some toasted sesame seeds on top. Enjoy your delicious, chewy Sujebi that’s perfect for any day, especially a rainy one!
