Hearty Sweet Potato Vine Doenjang Sujebi
A Flavorful Korean Comfort Dish: Sweet Potato Vine Doenjang Sujebi Made with Seasonal Ingredients
As summer winds down, I’ve made a delicious Doenjang Sujebi using seasonal sweet potato vines! It’s funny how I dislike sweet potatoes themselves, but absolutely love dishes made with sweet potato vines. I find anything made with them incredibly tasty. Perhaps the sweetness comes from the rewarding effort of preparing them? I thought I might miss out on this year’s Sujebi, but then I spotted a small bundle at my local greengrocer, just the right amount for Doenjang Sujebi. So, of course, I had to bring it home! Though, I must admit, the preparation process always makes me question my decision initially, haha. But seeing it through, I’m always rewarded. Thanks to that, I can savor the unforgettable taste of sweet potato vine Doenjang Sujebi again this year. It’s a special treat that you only get to enjoy once a year around this time, and it lingers in your memory. Why not add this unique dish to your table? Have a wonderful Friday!
Main Ingredients
- 1 bundle sweet potato vines (approx. 300-400g)
- 1/2 cup dried anchovies for broth
- 1L water (for boiling)
- 1L water (for broth, or use 2L prepared anchovy broth)
- 2 cups all-purpose flour
- 1 cup starch (e.g., potato starch or cornstarch)
- 1 1/3 cups water (for dough)
- 1 tsp salt (for dough)
Seasoning & Aromatics
- 3 Tbsp doenjang (Korean fermented soybean paste)
- 1 Tbsp minced garlic
- 1 tsp mushroom powder (optional, for added umami)
- 1/4 stalk green onion, finely chopped
- 3 Tbsp doenjang (Korean fermented soybean paste)
- 1 Tbsp minced garlic
- 1 tsp mushroom powder (optional, for added umami)
- 1/4 stalk green onion, finely chopped
Cooking Instructions
Step 1
Prepare the sweet potato vines: Peel off the tough outer skin and wash them thoroughly under running water. Remove any fibrous stems and use the tender parts.
Step 2
Pour 1L of water into a pot and bring it to a boil.
Step 3
Place the dried anchovies into a mesh bag or cheesecloth. Once the water is boiling, add the anchovy bag and simmer for about 10-15 minutes to create a savory broth. Remove and discard the anchovy bag.
Step 4
In a large bowl, combine the all-purpose flour (2 cups), starch (1 cup), and salt (1 tsp). Gradually add the water (1 1/3 cups) while mixing. Knead the dough until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period will make the sujebi chewier.
Step 5
While the broth is boiling, dissolve the doenjang (3 Tbsp) through a sieve into the pot to prevent clumps. Stir well to ensure it’s fully incorporated. For an extra depth of flavor, add the minced garlic (1 Tbsp) and mushroom powder (1 tsp) at this stage.
Step 6
Add the prepared sweet potato vines to the doenjang broth and bring to a boil over high heat. Cook for about 10-15 minutes, or until the sweet potato vines are tender. Stir occasionally to prevent sticking.
Step 7
Once the sweet potato vines are tender, take small pieces of the rested dough and drop them directly into the boiling soup to form sujebi (hand-pulled noodles). Dropping them thinly will help them cook evenly and absorb the flavorful broth. Cook for another 2-3 minutes after they float to the surface.
Step 8
Finally, add the chopped green onions and simmer for another minute to finish. Taste the soup and adjust the seasoning by adding more doenjang or a pinch of salt if needed.
Step 9
Serve the delicious sweet potato vine doenjang sujebi hot in a bowl or earthenware pot. Enjoy immediately!