Refreshing Sujebi (Hand-Torn Noodle Soup) with Pickled Chili
A 2-serving bowl of hand-torn noodle soup enlivened with deep, refreshing savoriness from minced pickled chili peppers.
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 simmered with potatoes and vegetables in anchovy broth. Adding finely chopped pickled chili peppers gives the broth an aged savory depth and a crisp, refreshing finish. It works wonderfully for a regular meal or as a restorative dish to settle your stomach.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato2 (small)
- Korean zucchini (aehobak)1/4
- Onion1/2 (small)
- Carrota little
- Large green onion (daepa)1/3 stalk
- Pickled chili peppers4
- Anchovy broth6–7 cups
Sujebi dough ingredients
- Flour2 cups (all-purpose flour)
- Hot water8 tbsp
- Salt1/2 tsp
- Cooking oil1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang) (or tuna extract sauce (chamchi-aek))1 tbsp
- Minced garlic1 tbsp
- Salt1/2 tsp
- Ground black pepper
- Coarsely ground toasted sesame seeds
- Seaweed flakes
- The carrot is mainly for color, so you can leave it out or prepare more of the ingredients you like best.
- If you do not have pickled chili peppers, you can prepare Cheongyang chili peppers instead.
- For the sujebi, it is convenient to knead the dough, let it rest, roll it out as thin as possible with a rolling pin, and tear it by hand beforehand.
Steps
Prepare the ingredients
These are the supporting ingredients for the sujebi.
Potato, onion, Korean zucchini (aehobak), carrot, large green onion (daepa), and pickled chili peppers. (The carrot is for color, so you can leave it out, or prepare more of the ingredients you prefer.)
If you do not have pickled chili peppers, you can prepare Cheongyang chili peppers (hot green chili).
For the sujebi, it is convenient to knead the dough, let it rest, roll it out as thinly as possible with a rolling pin, and tear it into pieces ahead of time.
Related post on the blog (Korean)blog.naver.com/ppunwife/223549093886If you need a guide for making the sujebi dough, please refer to the picture above.
Slice the ingredients
Cut the potato, Korean zucchini, and carrot into 1/4 rounds thinly, and cut the onion into a similar size.
Slice the large green onion thinly on a diagonal or round, and finely chop the pickled chili peppers or Cheongyang chili pepper.
Simmer
Pour in 6 to 7 cups of anchovy broth, and once it comes to a rolling boil...
Add the potato, Korean zucchini, carrot, 1 tbsp soup soy sauce (guk-ganjang) (or tuna extract sauce), and 1 tbsp minced garlic to season, and simmer until the vegetables are cooked through.
Add the torn sujebi dough pieces. They are thin and cook quickly, so once they float to the surface, add the large green onion and onion, and simmer just briefly.
Finish by adjusting the seasoning with salt to taste and adding a little ground black pepper.
Serve
If you cannot eat spicy food or are serving children, leave out the chilies and simmer it mild.
I added 2 tbsp of minced pickled chili peppers.
Top with seaweed flakes and some coarsely ground toasted sesame seeds, and your bowl of sujebi is complete.
Ppunwife's tips
- If you cannot eat spicy food or are serving children, leave out the chilies and simmer it mild.
- Because pickled chili peppers are fermented, they are less spicy than fresh Cheongyang chili peppers, but their uniquely rich, aged savoriness makes the broth delightfully refreshing and flavorful.
FAQ
What can I substitute if I don't have pickled chili peppers?
If you do not have pickled chili peppers, you can finely chop Cheongyang chili peppers and use those instead.
Is there a seasoning I can use instead of soup soy sauce?
You can season the broth by adding 1 tbsp tuna extract sauce (chamchi-aek) instead of soup soy sauce.
How should I make this when eating with children?
To reduce the heat, simply omit all chili peppers and simmer a mild broth to enjoy.
