Chewy Seaweed and Potato Hand-Pulled Noodles (Sujevi)
Hearty & Warm Seaweed Potato Sujevi: A Broth-less Recipe Perfect for Chilly Days
As the crisp autumn air begins to bite, a warm bowl of soup is just what the soul needs. I recently made some hand-pulled noodles (sujevi) after work, and it was incredibly comforting. This recipe skips the fuss of making a separate broth, using simple powdered ingredients for a rich and savory flavor. The clear, hearty broth coupled with the chewy noodles and tender potatoes is incredibly soothing and satisfying. Today, I’ll share my recipe for seaweed and potato sujevi that doesn’t require pre-made broth. It’s a wonderfully warming dish that will fill you up on a cold day!
For the Broth- 1 handful rehydrated seaweed (about 30g)
- 1 sheet kelp (palm-sized)
- 1 Tbsp dried pollack powder
- 1 Tbsp dried anchovy powder
- 1 Tbsp dried shrimp powder
- 1 liter water
- 1 Tbsp sesame oil
For the Dough (Refrigerate for 3+ hours)- 1 cup glutinous flour (about 150g)
- 1/3 cup potato starch (about 50g)
- Saltwater (1/2 cup water + 1/2 tsp salt)
Additional Ingredients- 1/2 package enoki mushrooms
- 1/4 Korean zucchini (aehobak)
- 1 medium potato
- 1 Tbsp Korean soy sauce (joseon ganjang)
- 1 Tbsp fish sauce (or regular soy sauce)
- A pinch of toasted sesame seeds
- 1 cup glutinous flour (about 150g)
- 1/3 cup potato starch (about 50g)
- Saltwater (1/2 cup water + 1/2 tsp salt)
Additional Ingredients- 1/2 package enoki mushrooms
- 1/4 Korean zucchini (aehobak)
- 1 medium potato
- 1 Tbsp Korean soy sauce (joseon ganjang)
- 1 Tbsp fish sauce (or regular soy sauce)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the dough for chewy noodles. In a bowl, combine the glutinous flour and potato starch. Gradually add the saltwater, mixing as you go. The dough might seem stiff at first, but as you knead it, it will develop a wonderfully chewy texture. Once it starts to clump together, knead it thoroughly with your hands until smooth. Wrap the dough tightly in plastic wrap and refrigerate for at least 3 hours to allow it to rest and achieve the best chewy consistency.
Step 2
Now, let’s start building the broth. Heat 1 tablespoon of sesame oil in a pot over medium heat. Add the rehydrated seaweed and sauté for a minute until fragrant. Pour in 1 liter of water and add the kelp sheet. Once the water comes to a boil, remove the kelp after 5 minutes. Then, stir in the dried pollack powder, dried anchovy powder, and dried shrimp powder.
Step 3
Prepare your vegetables by slicing them thinly so they cook quickly. Peel the potato and cut it into thin slices or small cubes. Slice the Korean zucchini into thin half-moon shapes.
Step 4
When using powdered ingredients, some foam may rise to the surface of the broth. It’s best not to skim this off immediately, as it can dilute the flavor. Let it simmer and cook through to develop the depth of the broth.
Step 5
After the broth has been simmering for about 15 minutes, start adding the hand-pulled noodles. Pinch off pieces of the rested dough (about 2-3 cm in size) and drop them into the simmering broth. Add the prepared potato slices at this time as well. Season the broth with 1 tablespoon of Korean soy sauce and 1 tablespoon of fish sauce for a savory kick.
Step 6
Once the hand-pulled noodles float to the surface, indicating they are cooked, add the sliced Korean zucchini. Let it simmer for just one more minute, as zucchini can become mushy if overcooked.
Step 7
Finally, add the enoki mushrooms. They cook very quickly, so let them simmer for about 20 seconds before turning off the heat. Your delicious sujevi is ready!
Step 8
Ladle the hot sujevi into bowls and garnish with a sprinkle of toasted sesame seeds for extra flavor and visual appeal. The chewy noodles, sweet zucchini, and tender potatoes create a delightful combination. This rich yet comforting broth is perfect for a satisfying and wholesome meal. Enjoy this warming dish!
