Clam Pasta-Inspired Hand-Pulled Noodles (Sujebi) in a Rice Cooker
Easy Rice Cooker Sujebi with Vongole Flavors
Here’s a simple and flavorful sujebi (Korean hand-pulled dough soup) recipe inspired by Italian Vongole pasta, made conveniently in your rice cooker using ingredients you likely have at home. It’s a quick yet satisfying meal.
Sujebi Dough Ingredients- 100g All-purpose flour
- 0.5 tsp Salt
- 50g Water
Cooking Instructions
Step 1
First, let’s prepare the sujebi dough. In a bowl, combine 100g of flour, 0.5 tsp of salt, and 50g of water. Mix until the ingredients are well incorporated.
Step 2
Once the dry and wet ingredients are combined, knead them together with your hands until you form a smooth, cohesive ball of dough. Aim for a dough that is neither too sticky nor too dry.
Step 3
Place the dough ball into a plastic bag or wrap it tightly. Let it rest at room temperature for about 30 minutes to allow it to mature. This resting period will result in more chewy and tender sujebi.
Step 4
While the dough is resting, let’s prepare the Vongole sauce ingredients in the rice cooker. Add 2 Tbsp of olive oil, 1 Tbsp of mirin (or white wine), 30g of clam meat, 1 tsp of chili flakes (adjust to your spice preference, or use finely crushed dried chili peppers for a similar heat), 0.5 tsp of garlic powder (or 1 tsp of minced garlic), and 2 pinches of salt to the inner pot of your rice cooker. Mix these ingredients well. Then, select the ‘Reheat’ or ‘Cook’ function on your rice cooker and run it for 9 minutes.
Step 5
After the initial cooking cycle, carefully tear small pieces from the rested sujebi dough and drop them onto the surface of the ingredients in the rice cooker. Gently mix the dough pieces with the sauce ingredients to help them absorb the flavor.
Step 6
Now, carefully pour in 100ml of water. Gently spread out the sujebi pieces in the pot so they are submerged in the liquid, allowing them to cook evenly and become tender. (Optional: For an extra layer of richness, you can sprinkle some mozzarella cheese on top at this stage.)
Step 7
Close the lid and select the ‘Reheat’ or ‘Cook’ function again for another 9 minutes. The sujebi will cook through, and the sauce will thicken slightly as the water reduces.
Step 8
Once the cooking is complete, open the rice cooker and gently stir the contents from the bottom up. This will help to further reduce any remaining liquid and ensure the delicious Vongole sauce evenly coats the sujebi.
Step 9
Transfer the finished Vongole sujebi to a serving bowl. Garnish with a sprinkle of parsley flakes for a touch of color and freshness. Enjoy your flavorful and easy-to-make meal!
