Seafood Hand-Pulled Noodle Soup (Haemul Sujebi)
Easy and Delicious Homemade Seafood Sujebi Recipe – Perfect for a Quick Meal!
Craving a comforting and flavorful soup dish that can be a full meal? Try our Haemul Sujebi (Seafood Hand-Pulled Noodles)! Once a humble dish of the common folk, Sujebi has become a special treat. Let’s make this delicious version at home.
Sujebi Dough Ingredients- 2 cups all-purpose flour
- 1 cup water
- 1 tsp salt
- 1 Tbsp olive oil
Soup Ingredients- 800cc broth (or water)
- 1/4 onion
- 1/4 carrot
- 1 oyster mushroom
- 1/4 green onion (scallion)
- 200g mixed seafood (frozen mix recommended)
- 800cc broth (or water)
- 1/4 onion
- 1/4 carrot
- 1 oyster mushroom
- 1/4 green onion (scallion)
- 200g mixed seafood (frozen mix recommended)
Cooking Instructions
Step 1
First, prepare the vegetables for the soup. Thinly slice 1/4 onion and 1/4 carrot. Slice the oyster mushroom thinly, either crosswise or into strips. Cut 1/4 green onion diagonally. Having these prepped makes the cooking process much smoother.
Step 2
I’m using a frozen mixed seafood blend for convenience. Briefly rinse the seafood under cold running water and drain it well in a colander. This blend is ready to use without any extra preparation.
Step 3
Let’s make a flavorful broth for the Sujebi! In a pot, combine 800cc of water with dried anchovies and kelp (dashima). Bring to a boil and simmer for 5 minutes, then remove and discard the anchovies and kelp. Alternatively, for a quicker option, you can use a commercial broth pack or a coin-shaped broth cube for an equally delicious broth.
Step 4
Once the broth begins to boil, add all the prepared vegetables: sliced onion, carrot, oyster mushroom, and green onion. The natural sweetness and aroma from the vegetables will enrich the broth’s flavor.
Step 5
Now, let’s make the Sujebi dough. In a bowl, combine 2 cups of flour, 1 cup of water, and 1 tsp of salt. Dissolving the salt in the water first helps it mix more evenly with the flour. Mix with a spatula or your hands until a cohesive dough forms, ensuring there are no dry flour pockets. Finally, add 1 Tbsp of olive oil and knead until the dough is smooth. The olive oil makes the dough softer and contributes to a chewier texture. Place the dough in a plastic bag and let it rest in the refrigerator for about 30 minutes. This resting period will make the Sujebi even chewier and more delicious.
Step 6
Take the rested dough and gently stretch and flatten it with your hands. Tear off bite-sized pieces and drop them directly into the boiling broth. Tearing the dough thinly ensures it cooks through and has a pleasant chewy yet tender texture.
Step 7
Keep the broth at a medium heat before adding the Sujebi. Once all the dough pieces are in the pot, turn the heat up to high and bring it to a rolling boil. Boiling vigorously over high heat helps the Sujebi noodles maintain their chewy texture without becoming mushy.
Step 8
As the soup starts to boil vigorously, it’s time to season it. Taste the broth and add salt as needed to achieve your desired flavor.
Step 9
For an extra boost of umami, you can add about 1/2 tsp of chicken powder or a pinch of MSG to enhance the flavor. While I prefer to avoid a strong garlic taste and omit it, feel free to add about 1/2 tsp of minced garlic if you enjoy its robust flavor.
Step 10
Finally, add all the prepared mixed seafood to the pot.
Step 11
Simmer for another 2-3 minutes, or until the seafood is fully cooked. Be careful not to overcook the seafood, as it can become tough. Your delicious Seafood Sujebi is ready! Enjoy the warm broth, chewy noodles, and fresh seafood together.
