Hearty and Refreshing Potato Hand-Pulled Noodles
A Bowl of Warm Potato Sujebi on a Rainy Day!
Sujebi, or hand-pulled dough soup, is one of the most comforting dishes that comes to mind when it’s raining. Even though it wasn’t raining today, the sky was overcast, making me crave a quick bowl of potato sujebi! I love sujebi, and this weather was the perfect excuse. It’s a delightful dish that brings warmth and satisfaction, perfect for any day you need a little comfort.
Dough Ingredients
- 3 cups all-purpose flour
- 1 cup water (approx. 200ml)
Cooking Instructions
Step 1
First, let’s prepare the sujebi dough and let it rest. In a bowl, add 3 cups of flour. Prepare 1 cup of water, but don’t add it all at once. Gradually pour in the water while mixing with a spatula or your hands until a dough forms. It shouldn’t be too sticky, just enough to come together as a cohesive ball. Once the dough is ready, cover it with plastic wrap or place it in an airtight container and refrigerate for at least 2 hours. The longer you let it rest, the chewier the noodles will become.
Step 2
While the dough is resting, prepare the ingredients for the soup. Peel and wash the potatoes, then slice them thinly about 0.5cm thick or cut them into bite-sized cubes. Slice the onion similarly. Squeeze out excess water from the rehydrated dried seaweed and cut it into manageable pieces. Slice the green onion diagonally.
Step 3
Now, let’s make the delicious sujebi soup! Pour 6 cups of water (or anchovy-kelp broth) into a pot and bring it to a boil over high heat. Once the broth is boiling vigorously, add the rehydrated dried seaweed and the sliced potatoes first. Once the potatoes start to cook, take the rested sujebi dough from the refrigerator, tear off small pieces thinly, and drop them into the boiling broth. Add them gradually rather than all at once to prevent them from sticking together.
Step 4
When the sujebi pieces float to the surface, they’re starting to cook. Check if the potatoes are tender. Once the potatoes are almost cooked, add the sliced onions and simmer for a little longer. Adding onions will make the broth sweeter and more refreshing.
Step 5
Finally, add the green onions and minced garlic, and simmer for another 1-2 minutes. Taste the soup and adjust the seasoning with soy sauce for soup (Guk-ganjang) and fish sauce if needed. Using both seasonings will enhance the umami flavor significantly. Ladle the hot sujebi into bowls and enjoy your delicious meal!
