Rich and Nutty Deulkkae Sujebi (Hand-Torn Noodles in Perilla Broth)

Ingredients

• Place the dough in a ziplock bag, cover it with a towel, step on it firmly for at least 10 minutes, and let it rest in the refrigerator for at least 1 hour.
• You can prepare the vegetables for the sujebi based on whatever you have in the refrigerator.
• You can also use kalguksu noodles instead of sujebi.

Steps

1. Rest the sujebi dough

   

   

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   Add 2 cups of flour, 1/2 tsp of salt, and 1 tbsp of cooking oil, then pour in 8 tbsp of rolling-boiling hot water and mix with a spoon.

   Kneading kalguksu or sujebi dough with hot water makes the dough much chewier and more elastic, so it does not get soggy while you eat and maintains a delightful texture throughout.

   

   

   

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   Once the dough roughly comes together, it can be tough to knead by hand, so you can place it into a ziplock bag, cover it with a towel, and knead it by stepping firmly on it with your feet.

   Stepping on it for over 10 minutes makes the dough chewy, and resting it in the refrigerator for over 1 hour turns it into an elastic yet tender dough.

   If you make it ahead of time and let it rest overnight or for two days, you can enjoy noodles with the texture of store-bought hand-pulled noodles.

   If you roll it thin with a rolling pin and slice it, it becomes kalguksu, and if you tear it into bite-sized pieces by hand, it becomes sujebi.

   Rolling it thin with a rolling pin before tearing it by hand ensures an even thickness, and it is much easier because you can just drop everything into the boiling broth all at once rather than tearing dough pieces over the boiling pot.

2. Slice the vegetables

   

   

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   You can prepare whatever ingredients you have in the refrigerator for the sujebi.

   Here are the small leftover bits of onion, potato, carrot, mushrooms, large green onion, and 1/2 cup of perilla seed powder.

   Cut the vegetables into bite-sized pieces.

3. Boil

   

   

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   Add the firm vegetables, potato and carrot, to 6 cups of anchovy broth.

   

   

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   Add 1/2 tbsp of minced garlic and 1 tbsp of soup soy sauce, then boil until the vegetables are cooked. (Garlic can overpower the aroma of the perilla seed powder, so you may add just a little or omit it entirely.)

   I tasted it and it was slightly bland, so I adjusted the seasoning with 1/2 tsp of salt.

   

   

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   Add the remaining vegetables, mushrooms and onion, along with the sujebi dough, and once they are cooked through...

4. Add the perilla seed powder

   

   

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   Add 1/2 cup of perilla seed powder and large green onion, then bring it to a quick boil.

5. Finish

   

   It was snowing outside and the air felt crisp and chilly, so this deulkkae sujebi was truly the perfect meal.

   

   On these chilly days, try making this simple one-bowl dish with delicious deulkkae sujebi, where you will want to drink up every last drop of the nutty, rich broth.

Ppunwife's tips

• Kneading kalguksu or sujebi dough with hot water makes the dough much chewier and more elastic, so it does not get soggy while you eat and maintains a delightful texture throughout.
• Rolling it thin with a rolling pin before tearing it by hand ensures an even thickness, and it is much easier because you can just drop everything into the boiling broth all at once rather than tearing dough pieces over the boiling pot.
• Garlic can overpower the aroma of the perilla seed powder, so you may add just a little or omit it entirely.

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