Spicy Gochujang Sujebi (Hand-pulled Dough Soup)
Recipe for Delicious Gochujang Sujebi
A hearty and flavorful Korean hand-pulled dough soup made with a spicy gochujang broth, chewy sujebi noodles, and fresh vegetables. Perfect as a hangover cure or a satisfying meal.
Chewy Sujebi Dough- 4 cups all-purpose flour (or flour specifically for sujebi)
- 0.2 tsp salt
- 1 + 1/2 cups lukewarm water (approx. 270ml)
- 1 Tbsp vegetable oil
Refreshing and Spicy Broth Ingredients- 6-7 cups anchovy-kelp broth (approx. 1.2-1.4L)
- 1 medium potato
- 1 Cheongyang chili pepper (or other spicy green chili)
- 1/3 stalk of green onion
Spicy Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 6-7 cups anchovy-kelp broth (approx. 1.2-1.4L)
- 1 medium potato
- 1 Cheongyang chili pepper (or other spicy green chili)
- 1/3 stalk of green onion
Spicy Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, let’s make the chewy sujebi dough! In a large bowl, combine 4 cups of flour and 0.2 tsp of salt. Gradually add 1 and 1/2 cups of lukewarm water while mixing with a spoon or your hands until a dough starts to form. Once the dough comes together, add 1 Tbsp of vegetable oil and knead it for about 3-5 minutes until smooth and elastic. It’s best not to use the dough immediately. Place it in a plastic bag and let it rest in the refrigerator for 1-2 hours. This resting period will make the sujebi wonderfully chewy.
Step 2
Next, prepare the broth, the foundation of this delicious soup. In a pot, combine anchovies and kelp with 6-7 cups (approx. 1.2-1.4L) of water. Bring it to a boil, then simmer. Once the broth is ready, remove the anchovies and kelp to get a clean and deep-flavored broth.
Step 3
Now, let’s prepare the vegetables that will add refreshing flavor to the broth. Peel the potato and cut it into bite-sized pieces, about 1.5cm thick (half-moon or square shapes work well). Finely chop the Cheongyang chili pepper (removing seeds if you prefer less heat). Slice the green onion diagonally. If you enjoy more spice, feel free to add more chili peppers or even a bell pepper.
Step 4
It’s time to dissolve the star of the broth, the gochujang, into the prepared anchovy-kelp broth. Pour the broth into the pot and add 2 Tbsp of gochujang. Stir well until the paste is fully dissolved and there are no lumps.
Step 5
Now, let’s add the doenjang for a savory depth. Add 1.5 Tbsp of doenjang and mix it thoroughly into the broth, just like the gochujang, ensuring there are no clumps. Be mindful not to add too much doenjang, as it can make the broth cloudy.
Step 6
Once the seasoned broth comes to a boil, add the sliced potatoes. Let it simmer until the potatoes are about halfway cooked. You can start adding the sujebi dough when the potatoes are partially tender.
Step 7
Take the rested sujebi dough from the refrigerator and thinly tear or stretch pieces into the boiling broth. You can do this by hand, pinching small pieces, or by using the back of a spoon to flatten them thinly. It’s important to make them thin so they cook quickly.
Step 8
While the sujebi is cooking, gently stir with a spoon occasionally to prevent the pieces from sticking together. The sujebi are ready when they float to the surface and appear cooked through.
Step 9
Finally, add the chopped Cheongyang chili pepper and green onion to the pot. Let it simmer for another moment until everything is heated through. Your delicious Gochujang Sujebi is ready to be served piping hot!
Step 10
Your spicy and chewy Gochujang Sujebi is perfectly made!
