Hand-pulled, wheat noodles are the star ingredient in this hearty Korean soup. The broth is traditionally flavored with anchovies, dry seaweed, and occasionally shellfish, while the additional elements may include sliced vegetables such as scallions and potatoes, or kimchi.
The dish was once considered a rarity that was only enjoyed on special occasions, but nowadays it is a common home-cooked meal. The name sujebi roughly translates as hand folded—referring to the process of pulling small pieces of dough by hand.
Korean Hand-Pulled Noodle Soup | (수제비 – Sujebi)
Course: SoupsCuisine: KoreanDifficulty: Easy2
servings20
minutes20
minutes300
kcal40
minutesHand-pulled, wheat noodles are the star ingredient in this hearty Korean soup. The broth is traditionally flavored with anchovies, dry seaweed, and occasionally shellfish, while the additional elements may include sliced vegetables such as scallions and potatoes, or kimchi.
Ingredients
Dough
200g Plain Flour
1/2tsp Salt
120ml Water
Anchovy Broth
10 Dried Anchovy
2 5cm size Kelp
1.5liter Water
1 Medium size Potato
Half Onion
50g Zucchini
*2tbs Soy Sauce for Soup (Guk-ganjang)
1/8tsp Salt
Ground Black Pepper
1 Green Shallot
1 Red Bullet Chilli
1 Green Chilli
Directions
- Make smooth dough with flour, salt and water, wrap it up and rest it for about half an hour
- Add dried anchovy, kelp into cold water and bring to boil
- Take kelp and anchovy out when the broth boils
- Add sliced onion and sliced potato into the broth
- Add soy sauce for soup and salt
- Pull the rested dough with wet hands and add into the broth
- Pull the dough as thin as possible
- Stir and skim ocassionally
- Add little black pepper powder
- Add sliced zucchini and boil one more minute and turn the heat off
- Put the sujebi into bowls and garnish with green shallot, green and red chilli
- Guk-ganjang (Soy Sauce for Soup) : It is a domestic soy sauce made in traditional way, which is fermented and aged by adding fermented soybeans into salt water.
