Chewy Potato Sujebi
Delicious Chewy Potato Sujebi Made with Anchovy Broth
On a gloomy day, a bowl of sujebi comes to mind! So, I quickly made sujebi using anchovy broth. I find it tastes even better when the broth is lightly seasoned and then adjusted to taste with the condiment sauce. The chewy sujebi, though a simple dish, is a meal that makes your mouth happy ^^
Sujebi Dough Ingredients- 2 and 1/2 cups all-purpose flour
- 1/2 cup starch (cornstarch or potato starch)
- 2 cups water
- 1/2 tsp salt
Broth and Additional Ingredients- 2 eggs
- Anchovies, appropriate amount (for broth)
- 1 potato
- 1/2 onion
- A little zucchini
- 2 eggs
- Anchovies, appropriate amount (for broth)
- 1 potato
- 1/2 onion
- A little zucchini
Cooking Instructions
Step 1
In a large bowl, combine the flour, starch, and salt. Gradually add the 2 cups of water while mixing with a spoon, then knead with your hands until a cohesive dough forms. Knead thoroughly until the dough is smooth and elastic.
Step 2
Cover the finished dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes. Resting the dough will make it chewier.
Step 3
In a pot, roast the anchovies over low heat without any oil. Roasting removes any fishy smell and enhances their nutty flavor.
Step 4
Add plenty of water to the roasted anchovies and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 5-10 minutes to create a rich anchovy broth. Then, strain out the anchovies.
Step 5
Peel the potato and slice it into bite-sized pieces (about 0.5cm thick). Slice the onion thinly.
Step 6
Cut the zucchini in half, remove the seeds, and slice it into strips about 0.5cm thick.
Step 7
Heat a pan, add the sliced zucchini, and sauté lightly. Season with a little salt to bring out the sweetness of the zucchini.
Step 8
Finely chop the Cheongyang chili peppers. Prepare the other condiment sauce ingredients (soy sauce, chopped green onions, toasted sesame seeds, sesame oil).
Step 9
In a small bowl, combine soy sauce, chopped green onions, toasted sesame seeds, and sesame oil. Keep the chopped chili peppers separate. This creates a flavorful sauce based on soy sauce with a hint of sesame oil.
Step 10
Add the sliced potato and onion to the boiling anchovy broth and cook until the potatoes are tender.
Step 11
Thinly tear pieces from the rested dough and drop them directly into the simmering broth. Tearing them thinly will result in a chewier and softer texture. Using a spoon makes this easier.
Step 12
In a separate bowl, whisk the 2 eggs.
Step 13
Once the sujebi pieces float and are cooked, add 1 teaspoon of anchovy dashi (optional, enhances umami) to the broth. Finally, drizzle the whisked eggs around the edges of the pot and let them cook for another 1-2 minutes until set.
Step 14
Serve the cooked sujebi in bowls. Garnish with the sautéed zucchini strips and chopped chili peppers, and serve with the prepared condiment sauce for a delicious meal!
