Chewy Sujebi (Hand-Torn Noodle Soup) with Vegetables
A hand-torn noodle soup made with chewy dough and vegetables simmered in an anchovy and dried kelp broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving sujebi features plenty of vegetables simmered in a refreshing seafood broth brewed from dried anchovies and shrimp heads. The key to the chewy texture is kneading the flour dough and letting it rest for about 1 hour. It is a clean, comforting dish made with simple, approachable ingredients.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Potato1 (medium)
- Squash1/4
- Carrot1/4
- Enoki mushrooms1 pack
- Large green onion (daepa)1/2 stalks
- Garlic1 tbsp
- Salt1 tsp
Sujebi dough
- Flour2 cups
- Water2/3 cup
- Salt0.5 tsp
Broth
- Water7 cups
- Dried kelp (dasima)2 pieces (5 cm square)
- Shrimp heads6
- Dried soup anchovies10
- Steep the dried kelp in cold water for about 30 minutes.
- Knead for more than 5 minutes, place the dough in a plastic bag so it does not dry out, and let it rest for about 1 hour before using.
- Instead of enoki mushrooms, oyster mushrooms or king oyster mushrooms work well too.
- I used leftover shrimp heads from making deep-fried dishes during Chuseok, but you can also use dried shrimp.
- Toast dried anchovies or dried shrimp in a dry skillet until crisp, or microwave them for about 1 minute, to remove off-flavors.
Steps
1. Steep the dried kelp in cold water for about 30 minutes, then add the dried anchovies and shrimp heads (or dried shrimp) and bring to a boil.
Once it starts boiling, remove the dried kelp, simmer over low heat for about 10 minutes more, and strain through a sieve to collect only the clear broth.
Toast dried anchovies or dried shrimp in an oil-free frying pan until crisp, or microwave them for about 1 minute, to remove any fishy smell.
(I used shrimp heads left over from frying during Chuseok, but you can also use dried shrimp.)
2. Mix 2 cups of flour with 2/3 cup of warm water and 0.5 tsp of salt evenly to make a dough.
Knead for more than 5 minutes, place in a plastic bag so the dough does not dry out, and let it rest for about 1 hour before using.
(It is easier if you tear off the dough pieces in advance.)
3. Cut the potato, squash, and carrot into the same thickness and length.
Instead of enoki mushrooms, oyster mushrooms or king oyster mushrooms work well too. Diagonally slice the large green onion into large pieces.
4. Add the garlic to the boiling broth and......
5. Add the carrot and potato, and boil for a short time.
6. Add the torn dough pieces and all the remaining vegetables, season with salt, and boil until the dough is cooked through to finish.
It is also great boiled with gochugaru (Korean chili flakes) for a spicy kick.
Ppunwife's tips
- It is easier if you tear off the dough pieces in advance.
- It is also great boiled with gochugaru for a spicy kick.
- Adding seaweed flakes is also delicious.
FAQ
What can I use if I do not have shrimp heads for the broth?
You can brew the broth using regular dried shrimp instead of shrimp heads.
How can I reduce the fishy smell from the anchovies and shrimp?
Toasting them in an unoiled skillet until crisp or microwaving them for about 1 minute will eliminate off-flavors.
Can I add different mushrooms instead of enoki mushrooms?
Yes, oyster mushrooms or king oyster mushrooms also go very well in place of enoki mushrooms.
How can I make the broth spicy?
You can add gochugaru to taste to give the broth a spicy kick.
