Clam and Handmade Noodle Soup (Bajirak Sujebi) – No-Mess Dough Method
Easy Clam Sujebi Recipe: Make Delicious Hand-pulled Noodles Without Getting Your Hands Dirty!
Craving a comforting bowl of sujebi (Korean hand-pulled dough soup)? I recently made this delicious clam sujebi for myself, and it was incredibly satisfying! The best part? I have a foolproof method that lets you make the dough without touching flour at all. Using just a spoon, you can create perfectly chewy noodles. I also used pre-cooked and frozen clams, which made the cooking process super quick and easy. It’s perfect for a solo meal or a quick, hearty lunch. Even though I was just cooking for one, I finished the whole bowl in no time – it was that good! Give this easy and delicious clam sujebi recipe a try!
For the Sujebi Dough- 2 cups all-purpose flour (about 240g)
- 2 Tbsp potato starch (about 20g)
- 1/2 cup lukewarm water (about 100ml)
- 1/2 tsp salt (about 3g)
Cooking Instructions
Step 1
Let’s start by making the sujebi dough. In a large bowl, combine 2 cups of flour, 2 tablespoons of potato starch, and 1/2 teaspoon of salt. Mix them lightly. Make a well in the center and pour in about 1/2 cup of lukewarm water. Using a spoon, stir the flour and water together until they start to clump. It will seem quite wet at first, but keep stirring with the spoon as it forms lumps. Once the lumps come together into a rough mass, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This method ensures the dough comes together without you needing to get your hands messy!
Step 2
Now, let’s prepare the flavorful broth. Pour 6-8 cups of clam broth into a pot. If you don’t have store-bought clam broth, you can make your own by boiling dried anchovies and kelp. Bring the broth to a boil over high heat, then reduce to medium-low and simmer for about 5 minutes to deepen the flavor. Once the broth is simmering, add the sliced onion and zucchini. Cook until the vegetables are tender.
Step 3
With the broth simmering and vegetables cooked, it’s time to add the sujebi noodles. Take the chilled dough out of the refrigerator. Using a spoon, scoop portions of the dough and drop them directly into the boiling broth. To make it easier for the dough to release from the spoon, dip the spoon in water briefly before scooping. After adding all the dough, gently stir with a spoon to prevent the noodles from sticking together. Once the sujebi floats to the surface, cook for another 2-3 minutes until they are fully cooked. Finally, add the diagonally sliced green onion and Korean chili peppers, and simmer for another minute. For an extra touch of freshness, you can add the chopped chives at the very end. Your delicious clam sujebi is ready to enjoy!