Chewy Sujebi (Hand-Torn Noodle Soup) with Starch
A chewy sujebi made by mixing in starch and dropping the batter from a spatula without kneading.
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 is a 2-serving sujebi that gets its delightfully chewy texture by adding starch to the flour, without the need for long kneading. It is easy to make by placing the wet batter on a spatula and tearing off pieces with chopsticks. The anchovy broth with Cheongyang chili pepper creates a gently spicy and refreshing flavor.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato2 (small)
- Squash1/4
- Onion1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth6 cups
Sujebi batter
- Flour2 cups
- Potato starch1/2 cup
- Water1 cup
- Salt1/2 tsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Salt1/2 tsp
- Ground black peppera little
- Rest the batter in the refrigerator for 30 minutes to 1 hour.
- Instead of pre-made broth, you can also use 6 cups of water with 2 broth tablets.
- I love having lots of potatoes, so I prepared 2 small potatoes and a little bit of the other ingredients.
Steps
Make the sujebi batter
Let's make the sujebi batter first.
Mix 2 cups of flour, 1/2 cup of potato starch, and 1/2 tsp of salt together first.
Pour in 1 cup of water.
Mix well so that no lumps form.
It has more water than traditional sujebi dough, so it is quite wet.
When you scoop it with a spoon, it should not run freely, but rather drop slowly in thick blobs.
If it is too watery, it will not hold its shape and will dissolve in the water, so controlling the amount of water is important. Rest it in the refrigerator for 30 minutes to 1 hour.
Slice the ingredients
I love having lots of potatoes, so I prepared 2 small potatoes and a little bit of the other ingredients.
Cut the potatoes, squash, and onion into bite-sized flat squares, and thinly slice the large green onion and Cheongyang chili pepper.
Boil
Season 6 cups of anchovy broth with 1 tbsp of soup soy sauce (guk-ganjang) and 1/2 tsp of salt.
Instead of pre-made broth, you can also use 6 cups of water with 2 broth tablets.
Add the potato and squash...
Add 1 tbsp of minced garlic, and once it comes back to a boil, place a little batter on a spatula and use chopsticks to tear off bite-sized pieces into the pot.
Once the sujebi float to the surface, they are fully cooked, so add the remaining ingredients—onion, large green onion, and chili pepper—and bring to a quick boil to cook through...
Adjust the seasoning to taste, and finish with ground black pepper.
Finish
The sujebi pieces are rustic, with uneven thickness and shapes.
The thicker pieces are chewy yet pillowy, while the thin, small pieces are soft and springy.
Each size offers a different bite, but they do not get mushy easily and stay pleasantly chewy all the way through the meal.
Spicy chili is essential.
The subtly spicy and savory broth makes you finish an entire delicious bowl in no time, even without kimchi.
Ppunwife's tips
- If the batter is too watery, it will not hold together and will dissolve in the water, so adjusting the amount of water is crucial.
- Once the sujebi float to the top, they are cooked, so add the remaining onion, large green onion, and chili pepper, and boil briefly until tender.
FAQ
What is the ideal consistency for the batter?
It should be thick enough that when you scoop it with a spoon, it drops slowly in thick lumps rather than pouring out freely. If it is too thin, it may dissolve into the boiling water instead of holding its shape, so pay close attention to the water amount.
Can I make this without brewing anchovy broth from scratch?
You can easily substitute it by boiling 6 cups of water with 2 broth tablets.
How can I tell when the sujebi pieces are fully cooked?
Once the pieces of sujebi batter rise and float to the surface of the broth, they are done.
Can I cook the batter right after mixing?
After mixing it well until free of lumps, you should let it rest in the refrigerator for 30 minutes to 1 hour.
