Spicy Sujebi (Hand-Torn Noodle Soup) Cut with Chopsticks
A spicy potato sujebi (hand-torn noodle soup) made without kneading, mixed with potato starch and snipped into the pot with chopsticks.
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 →
Adding potato starch to the flour makes a dough that stays chewy and will not easily get soggy, even without long kneading. Simmered in gochujang-seasoned anchovy broth with in-season potatoes and Korean zucchini, it makes an easy, hearty, comfortably spicy meal.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato2 (small)
- Korean zucchini (aehobak)1/2
- Onion1/4
- Carrota little
- Large green onion (daepa)1/2 stalk
- Anchovy broth (or water and 2 broth tablets)7 cups
- Seaweed flakes
- Ground toasted sesame seeds
Dough
- Flour2 cups (all-purpose flour)
- Potato starch1/2 cup
- Water1 cup
- Salt1/2 tsp
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1/2 tbsp
- Salt or soup soy sauce (guk-ganjang)final seasoning
- Ground black peppera little
- Mix the dough evenly and let it rest for 30 minutes to 1 hour.
Steps
Make the dough
The noodle dough needs time to rest, so make it first.
Add 2 cups flour (all-purpose), 1/2 cup potato starch, and 1/2 tsp salt to a bowl.
Pour in 1 cup water...
Mix well and let it rest for about 30 minutes to 1 hour.
As time passes, the dough will become smooth and soft.
Cut the vegetables
While the dough rests, prepare and slice the vegetables.
Potatoes are in season right now, so they make up the largest portion, along with Korean zucchini, onion, carrot, and large green onion.
Cut them all into bite-sized pieces to your liking.
Cook
Bring 7 cups anchovy broth, or 7 cups water with 2 broth tablets, to a boil...
Once it starts boiling, add 1 tbsp gochujang and dissolve it into the broth.
Place the dough onto a spatula, then snip pieces off into the broth using chopsticks.
If you coat the chopsticks with broth as you go, dropping the dough pieces into the soup is much easier.
Once all the dough is in, add 1/2 tbsp minced garlic...
Add the potatoes and carrots as well, then boil until all the ingredients are fully cooked.
Add the onion and Korean zucchini, bring to a gentle boil, and once cooked, taste and season with soup soy sauce or salt.
Finish by adding the large green onion and a bit of ground black pepper.
Finish
Ladle into bowls and top with seaweed flakes and ground toasted sesame seeds to finish.
Sujebi and kalguksu always taste better with that nutty, savory hint of seaweed flakes.
Ppunwife's tips
- If you coat the chopsticks with broth as you work, dropping the dough into the soup goes much more smoothly.
- If you want it spicier, try boiling it with gochugaru and Cheongyang chili pepper.
FAQ
Do I have to tear the dough by hand piece by piece?
No, you don't need to tear it by hand. Just place the dough onto a spatula and snip pieces off with chopsticks. Coating the chopsticks with broth as you go makes it much easier to drop the dough into the pot.
Why add potato starch to the dough?
Adding potato starch keeps the dough chewy longer and prevents it from becoming soggy easily over time.
How can I make the broth even spicier?
You can add gochugaru and Cheongyang chili pepper to taste to the basic gochujang broth to bring out an even spicier flavor.
Can I use another broth instead of anchovy broth? AI-generated
Yes, you can generally use kelp broth, store-bought vegetable broth, or beef bone broth (sagol) instead, depending on your preference.
