Hearty ‘Jangsu Sujebi’ (Long Life Dumpling Soup)
‘Sumine Banchan’s Jangsu Sujebi’ Recipe for a Rainy Day
Hello! We all know that good food fuels the soul. For those who love dough-based dishes, Sujebi (hand-pulled dough soup) and Kalguksu (knife-cut noodle soup) are always a delight. ‘Sumine Banchan’ featured a comforting Sujebi recipe reminiscent of childhood days, aptly named ‘Jangsu Sujebi’. The ‘Jang’ in its name signifies the inclusion of fermented pastes like doenjang (soybean paste) or gochujang (red pepper paste), adding a deep, savory flavor to the broth. Let’s make this simple yet delicious Jangsu Sujebi using ingredients you likely have at home.
Dough Ingredients- 3 cups all-purpose flour
- 1 Tbsp cooking oil
- 1 1/4 cups water
- Pinch of salt (optional)
Cooking Instructions
Step 1
First, let’s prepare the dough for the Sujebi. In a bowl, combine 3 cups of flour. Gradually add 1 1/4 cups of water while mixing with a spatula. Adding 1 tablespoon of cooking oil at this stage helps prevent the dough from sticking to your hands and makes the Sujebi chewier when cooked. You can also add a pinch of salt for extra flavor.
Step 2
Once the dough is roughly mixed with the spatula, begin kneading it with your hands. The more you knead the dough, the chewier the Sujebi will become as the gluten develops. Knead until the dough is smooth and elastic.
Step 3
For an even chewier texture, wrap the kneaded dough or place it in an airtight container and let it rest in the refrigerator for about 1 hour. This resting period allows the gluten to relax, resulting in a delightfully chewy Sujebi.
Step 4
Now, let’s make the flavorful broth, the heart of this soup. Prepare your broth ingredients, typically including dried anchovies, kelp, and shrimp. Lightly toast these ingredients in a dry pan without oil. This toasting process enhances their savory flavors and removes any fishy smell. Add the toasted broth ingredients to a pot with 1.4 liters of water and bring it to a boil to create a rich, deep broth.
Step 5
Once the broth has beautifully steeped and developed its flavor, strain it to remove the solids, leaving a clear, aromatic broth. This clean broth will form the delicious base for your Jangsu Sujebi.
Step 6
Next, prepare the vegetables for the soup. Slice the potato, zucchini, and onion. Cutting them at a slight angle, similar to the shape of the Sujebi pieces, makes for a visually appealing dish and a pleasant texture when cooked.
Step 7
Slice the red chili pepper and the spicy cheongyang chili pepper for a touch of heat and color. Also, chop the green onion. These colorful additions will make your Sujebi look even more appetizing.
Step 8
In the clear broth, stir in 1 tablespoon of doenjang, 1 tablespoon of gochujang, and 2 teaspoons of gochugaru until well combined. This mixture of fermented pastes creates a wonderfully savory and slightly spicy soup base. Add the prepared potato, zucchini, and onion to the broth and let it simmer.
Step 9
Take out the rested dough from the refrigerator. Thanks to the oil, it won’t stick to your hands and stretches beautifully! Now it’s time to pull pieces of this dough thinly and drop them into the simmering broth.
Step 10
Gently pull thin pieces of the rested dough and drop them into the boiling broth. The most accurate way to check if the Sujebi is cooked is to take one piece out and taste it! Ensure it’s cooked through and has a pleasant chewy texture.
Step 11
Finally, add the sliced red chili pepper, cheongyang chili pepper, and green onion to the pot. Let it simmer for another moment. The fragrant vegetables combined with the hot, savory broth create a truly delightful Jangsu Sujebi.
