Korean Sujebi: Hand-Torn Noodles in a Soul-Soothing Broth
Korean Sujebi Recipe: When you have a warm bowl of sujebi on a cold winter day,
you can feel a comforting warmth that seems to melt your entire body.
Homemade sujebi, with its chewy texture and deep flavor that’s different from store-bought versions,
is a beloved representative Korean dish among families.
Today, I’ll share a detailed step-by-step sujebi recipe that even beginners can easily follow.
1. Preparation 🍳
🥩 Main Ingredients
- 2 cups flour (250g): You can use any type except cake flour – bread flour, all-purpose flour,
glutinous wheat flour, or Korean wheat flour.
Cake flour is suitable for bread and pastries, while soft and chewy glutinous wheat flour is recommended - 135-140ml water
- 1 teaspoon salt
- 1 tablespoon cooking oil
🥦 Additional Ingredients
- 2 potatoes
- 1/2 Korean zucchini
- 1/2 onion
- 1/4 carrot
- 1 green onion
- 100g Korean radish
🥣 Broth Ingredients
- 10-15 medium-sized anchovies (gutted)
- 1 piece of kelp
- 1/2 tablespoon minced garlic
- 1 tablespoon Korean soup soy sauce
- Salt (for seasoning)
⏰ Cooking Time : 30 minutes ~ 1 hour (excluding dough resting time)
Difficulty Level : 🟡 Intermediate
🍳 Cooking Tools
- Large bowl
- Rolling pin or bottle
- Cutting board
- Large pot
- Frying pan
- Chopsticks
- Plastic bag
2. Korean Sujebi, Cooking Process 👩🍳
1️⃣ Making the dough – the core of Korean Sujebi recipe
Completely dissolve salt in water, then add to flour along with cooking oil. Mix with chopsticks, then knead using the strength of your palms and arms. If it’s difficult, put it in a plastic bag and step on it with your heel.
2️⃣ Resting the dough
Put the dough in a plastic bag and knead for 20-30 minutes, then rest in the refrigerator for at least 1 hour, preferably
2 hours. This process is key to achieving the chewy texture in sujebi recipe.
3️⃣ Making anchovy broth
Stir-fry anchovies in a frying pan until they smell nutty like grilled squid to remove the fishy smell. Add the stir-fried anchovies, kelp, radish, and green onion to cold water and boil on high heat.
Remove kelp after 7 minutes and continue boiling on medium heat for 10 more minutes, totaling 17 minutes of brewing.
4️⃣ Preparing vegetables
Cut potatoes into thick slices (not too thin), slice zucchini flat, julienne onions for sweetness, and thinly slice carrots
for color.
5️⃣ Rolling out the dough
Place the rested dough on a cutting board and roll it thin with a rolling pin or bottle. Using your left hand slightly moistened with water makes it easier to tear off the dough.
6️⃣ Cooking sujebi
First add potatoes to the broth and cook until they’re just tender enough for chopsticks to pierce through.
Then tear off pieces of sujebi dough and add them.
Add minced garlic and all vegetables, boil on high heat until the dough pieces float on the surface.
7️⃣ Seasoning
Add 1 tablespoon of Korean soup soy sauce, then adjust seasoning with salt according to personal preference.
The amount varies depending on the type and saltiness of the salt, so adjust while tasting.
3. Tips and Precautions 💡
The key to successful Korean Sujebi recipe is proper dough resting.
You need sufficient resting time to achieve that chewy texture. When boiling anchovy broth, keep the lid off to
ensure the fishy smell completely evaporates.
Be careful not to slice potatoes too thin as they’ll break apart while cooking and make the broth cloudy.
Sujebi doesn’t expand as much as you might think,
so it’s important to cook it thoroughly until it’s done all the way through.
You can sprinkle seaweed flakes or black pepper on the finished sujebi for extra flavor.
The broth made this way can also be used for other dishes like soybean paste soup besides sujebi recipe.
