Spicy Gochujang Handmade Pasta (Sujebi)
Hearty and Spicy Gochujang Sujebi for a Chilly Day
The weather is getting cooler and it’s a perfect day for some comforting, spicy Gochujang Sujebi! This traditional Korean noodle soup, featuring chewy handmade dough pieces in a flavorful, spicy broth, is incredibly satisfying. It’s a delightful dish that warms you up from the inside out. Let’s get cooking!
For the Sujebi Dough- All-purpose flour 3 cups
- Cold water 1 cup (approx. 200ml)
- Salt pinch (optional)
For the Broth- Water 14 cups (approx. 2.8L)
- Dried anchovies for broth 6-10 pieces
- Dried kelp (Dasima) 1 piece (10cm x 10cm)
- Onion 1/2 medium
- Zucchini or Korean squash 1/3 medium
- Potato 1 medium
- Green onion 1/2 stalk
- Cheongyang chili pepper 1-2 (optional, for extra spice)
- Water 14 cups (approx. 2.8L)
- Dried anchovies for broth 6-10 pieces
- Dried kelp (Dasima) 1 piece (10cm x 10cm)
- Onion 1/2 medium
- Zucchini or Korean squash 1/3 medium
- Potato 1 medium
- Green onion 1/2 stalk
- Cheongyang chili pepper 1-2 (optional, for extra spice)
Cooking Instructions
Step 1
Let’s start by making a flavorful broth. In a pot, add 14 cups of water and the dried anchovies and kelp. Bring to a boil over medium heat. Once boiling, remove the kelp within 10 minutes to prevent a bitter taste. Continue to simmer the anchovies for another 20-30 minutes to extract their savory flavor.
Step 2
Now, let’s prepare the sujebi dough. In a bowl, combine 3 cups of flour and 1 cup of cold water, gradually mixing. Start with a spoon or chopsticks, and once it starts to come together, use your hands to knead it into a dough. If the dough is too stiff, add a tablespoon or two of water at a time until it becomes soft and pliable, slightly sticky to the touch. Cover the dough with plastic wrap or a lid and let it rest for about 30 minutes. This resting period will make the sujebi chewier.
Step 3
Next, prepare the vegetables for the soup. Peel the potato and cut it into bite-sized pieces, about 1.5cm thick. Slice the onion similarly, or dice it. Cut the zucchini into half-moon shapes. If you like it spicier, finely chop the Cheongyang chili pepper.
Step 4
Strain the broth through a sieve to remove the anchovies, keeping the clear broth. Return the broth to the pot and stir in 4 tablespoons of gochujang. (Adjust the amount based on your spice preference). Once the broth comes to a rolling boil, add the prepared potato and onion, and cook until they are tender. When the vegetables are partially cooked, take small pieces of the rested dough and drop them into the boiling soup. You can pinch off small pieces with your fingers or stretch them thinly as you drop them in.
Step 5
Once the sujebi pieces float to the surface and are cooked, add 2.5 tablespoons of soy sauce for soup (Gukganjang) to season. You can also add about 0.5 tablespoon of umami seasoning like Dashida for an extra boost of flavor (this is optional). Finally, add the chopped Cheongyang chili pepper and green onion, and simmer for another minute or two until everything is well combined. Your delicious Gochujang Sujebi is ready!
Step 6
And there you have it – a steaming bowl of delicious Gochujang Sujebi! The combination of chewy dough and spicy, savory broth is incredibly comforting and perfect for a satisfying meal. Enjoy this wonderful dish on a cool day like today! ^^
