Chewy Potato Sujebi with Bread Maker Dough
Ultimate Chewy Potato Sujebi with Rich Broth Made Easy Using a Bread Maker Dough Function
On days like these, when the weather is unpredictable and a bit chilly, warm, hearty comfort food is just what we crave. Potato Sujebi (Korean hand-pulled dough soup) is a perfect choice! Previously, making sujebi dough was quite a task, making me hesitant to prepare it often. However, with the help of a bread maker, I can now easily make this delicious, comforting dish that I haven’t enjoyed in decades! The bread maker produces the chewiest dough I’ve ever had – I can’t believe I didn’t know about this shortcut sooner! The broth, enriched with dried cutlassfish heads or anchovies, offers a savory and deep flavor that’s truly satisfying. This recipe features a clear, flavorful broth simmered with tender potatoes and various vegetables, creating a delicious and wholesome meal. Enjoy this delightful bowl of potato sujebi, and please take care of your health!
Dough Ingredients
- 3.5 cups all-purpose flour
- 1 cup water
- 1/2 Tbsp olive oil
- Pinch of salt
Broth and Topping Ingredients
- 1 handful dried cutlassfish heads or anchovies (about 10g)
- 1.5 liters water
- 1 medium potato
- Small piece of zucchini
- 1 sheet fish cake
- 1/4 onion
- 1 handful dried cutlassfish heads or anchovies (about 10g)
- 1.5 liters water
- 1 medium potato
- Small piece of zucchini
- 1 sheet fish cake
- 1/4 onion
Cooking Instructions
Step 1
First, let’s make the chewy sujebi dough. In the bread maker’s pan, add 3.5 cups of flour, 1 cup of water, 1/2 Tbsp of olive oil, and a pinch of salt. Select the ‘dough’ cycle and let the bread maker do its magic. Once the dough is ready, wrap it in plastic wrap and let it rest at room temperature for about 30 minutes to enhance its chewiness.
Step 2
Now, let’s prepare the rich broth that is key to the deliciousness of sujebi. In a pot, combine 1.5 liters of water with 1 handful of dried cutlassfish heads or anchovies. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes to extract the flavors. Strain the broth through a sieve, discarding the solids, to get a clear, flavorful stock.
Step 3
While the broth is simmering, prepare the vegetables for the sujebi. Peel the potato and slice it thinly, about 0.5 cm thick. Slice the zucchini into half-moons of the same thickness. Thinly slice the onion. Cut the fish cake into bite-sized pieces.
Step 4
Add the sliced potatoes to the prepared clear broth and bring to a boil. Once the potatoes are about halfway cooked (approximately 5 minutes), add the sliced zucchini and onion to the pot and continue to cook. The vegetables will release their sweetness into the broth, making it more delicious and refreshing.
Step 5
When the vegetables are tender, take spoonfuls of the rested dough and drop them into the simmering broth. To prevent the dough from sticking to the spoon, dip the spoon in water or broth before scooping. Let the sujebi float to the surface and cook for another 2-3 minutes until done.
Step 6
When the sujebi dough is almost cooked through, add the sliced fish cake and simmer together. Finally, season the soup with 1 tsp of minced garlic and 2 Tbsp of tuna extract or soup soy sauce. Adjust the seasoning with salt if needed. Let it simmer for another minute to allow the flavors to meld.
Step 7
Garnish with chopped scallions and let it simmer briefly. Ladle the hot sujebi into bowls. Enjoy your delicious and chewy potato sujebi with its refreshing broth! Have a wonderful and healthy day!