Homemade Hand-Pulled Noodle Soup (Sujebi)
Easy and Delicious Chewy Sujebi Recipe
Warm your soul on a chilly day with this comforting and hearty homemade hand-pulled noodle soup, Sujebi. With a simple dough and an abundance of vegetables, anyone can easily make it. The deep flavor of anchovy and kelp broth combined with the chewy Sujebi noodles is simply exquisite. Create a joyful mealtime with your family!
Sujebi Dough Ingredients- 400ml All-purpose or Bread Flour (approx. 2.5 cups)
- 2 Eggs
- 100ml Cold Water
- 1 Tbsp Olive Oil
- 1/2 tsp Salt
Broth and Vegetable Ingredients- 5 Dried Anchovies (for broth)
- 1 piece Dried Kelp (approx. 5cm x 5cm)
- 1/4 bundle Dried Pollack Flakes (optional, for added umami)
- 1/4 Korean Radish (approx. 150g)
- 5 Potatoes (medium-sized)
- 1/2 Zucchini
- 1/2 Onion
- 1/4 Scallion (green part)
- 1 handful Chives
- 1 Green Chili Pepper (optional, for a spicy kick)
- 3 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- Salt (to taste)
- 5 Dried Anchovies (for broth)
- 1 piece Dried Kelp (approx. 5cm x 5cm)
- 1/4 bundle Dried Pollack Flakes (optional, for added umami)
- 1/4 Korean Radish (approx. 150g)
- 5 Potatoes (medium-sized)
- 1/2 Zucchini
- 1/2 Onion
- 1/4 Scallion (green part)
- 1 handful Chives
- 1 Green Chili Pepper (optional, for a spicy kick)
- 3 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- Salt (to taste)
Cooking Instructions
Step 1
First, let’s make the dough for delicious Sujebi. Pour 400ml of flour into a wide bowl. Sifting the flour beforehand will result in a smoother dough.
Step 2
Make a well in the center of the flour and crack in 2 eggs. Eggs add chewiness to the dough.
Step 3
Gradually add 100ml of cold water while kneading the dough. It’s important to add the water little by little and adjust the consistency as you go. The amount of water may vary slightly depending on the flour’s moisture content.
Step 4
Add 1 Tbsp of olive oil to prevent the dough from sticking to your hands and to make it softer. Also, add 1/2 tsp of salt for seasoning.
Step 5
Knead the dough until it comes together into a cohesive ball. Repeatedly press and fold the dough with force for about 5-10 minutes. This develops the gluten, making the Sujebi chewy.
Step 6
Once the dough is ready, place it in a plastic bag, press out the air, and let it rest in the refrigerator for at least 20 minutes. This resting period will make the dough firmer and chewier, making it easier to tear.
Step 7
Now, it’s time to make the delicious anchovy and kelp broth. In a pot, combine 1.5 liters of water, 5 dried anchovies, and 1 piece of kelp. Bring it to a boil.
Step 8
Once the broth starts boiling, remove the kelp. Add 1/4 of a Korean radish, thinly sliced, to the broth to enhance its refreshing taste.
Step 9
Peel the 5 potatoes and cut them into bite-sized pieces. Add them to the pot and cook until the potatoes are tender.
Step 10
Add the 1/2 zucchini, thinly sliced into half-moons. The sweetness of the zucchini will enrich the broth’s flavor.
Step 11
Add the 1/2 onion, sliced thinly or into larger pieces. The onion’s sweetness boosts the dish’s umami.
Step 12
Once the vegetables added so far are somewhat cooked, add the handful of chives, chopped nicely. Chives lose their fragrant flavor if overcooked, so add them towards the end.
Step 13
Simmer the vegetables over medium-low heat until they are tender. Allowing ample time for the ingredients to meld will bring out their natural flavors.
Step 14
As the soup comes to a boil, add the sliced scallion to add aroma.
Step 15
Add 1 Tbsp of minced garlic to enhance the broth’s flavor. The aroma of garlic will make it even more delicious.
Step 16
Add 3 Tbsp of Soy Sauce for Soup (Guk-ganjang) for basic seasoning. Guk-ganjang gives the soup a clear color and a deep flavor.
Step 17
Finally, add salt to adjust the seasoning to your preference. It’s best to start with slightly less salt, as the soup will reduce and concentrate its flavor while cooking.
Step 18
For those who enjoy a bit of spice, add a pinch of black pepper. You can also add sliced green chili peppers at this stage for extra heat.
Step 19
With the soup boiling, start tearing the rested dough thinly and evenly into the pot. Adding the dough to boiling water prevents it from sticking. Slightly wetting your hands as you tear the dough makes it easier.
Step 20
Continue to boil for about 3-5 minutes, or until the hand-pulled noodles float and are cooked through. Check if they are chewy and cooked properly, and then enjoy your delicious Sujebi!
