Spicy and Hearty Gochujang Sujebi with Chewy Glutinous Rice Flour Dough
Perfect for Chilly Weather! Make Spicy Gochujang Sujebi with Added Glutinous Rice Flour for Extra Chewiness
As the weather turns noticeably colder these days, I find myself craving hearty soup dishes. Today, I’ve made Gochujang Sujebi, a delightful Korean noodle soup with a rich, spicy flavor. I’ve added glutinous rice flour to the dough to give it a wonderfully chewy texture. This dish is perfect for warming you up from the inside out on a cool day.
Chewy Sujebi Dough- 450g all-purpose flour
- 4 Tbsp glutinous rice flour
- 230ml water
- 1 egg
Spicy Broth Ingredients- 4 potatoes
- 1 onion
- 1 broth pack (e.g., anchovy and kelp)
- 2100ml water (2.1L)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp fish sauce or Korean soy sauce for soup
- 2 Tbsp chicken stock or MSG (optional)
- 2 Tbsp minced garlic
- Green onion, a generous amount (approx. 1-2 handfuls)
- 4 potatoes
- 1 onion
- 1 broth pack (e.g., anchovy and kelp)
- 2100ml water (2.1L)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp fish sauce or Korean soy sauce for soup
- 2 Tbsp chicken stock or MSG (optional)
- 2 Tbsp minced garlic
- Green onion, a generous amount (approx. 1-2 handfuls)
Cooking Instructions
Step 1
First, let’s prepare a flavorful broth. Pour 2100ml of water into a pot, add the broth pack, and boil for about 10 minutes to extract its deep flavor. Once the broth is ready, remove and discard the broth pack.
Step 2
Now, it’s time to make the sujebi dough. In a mixing bowl, combine 450g of all-purpose flour and 4 tablespoons of glutinous rice flour. Crack in 1 egg.
Step 3
Add about 100ml of water and start mixing with a spatula until the flour begins to come together. The dough will be quite thick at this stage.
Step 4
Once the flour is somewhat clumped together, gradually add the remaining 130ml of water while kneading with your hands. Continue kneading until the dough becomes smooth and elastic. For an even better texture, you can cover the dough with plastic wrap and let it rest for about 30 minutes.
Step 5
Prepare the vegetables for the soup. Peel the 4 potatoes, wash them thoroughly, and slice them into half-moon shapes about 0.5cm thick, making them easy to eat.
Step 6
Peel the onion, cut it into quarters, and then slice it thickly into strips or dice it into bite-sized pieces. Avoid chopping it too finely, as it can become mushy when cooked. Aim for a size that holds its shape.
Step 7
Add the sliced potatoes to the prepared broth and bring to a boil over high heat. Once the potatoes start to soften slightly, reduce the heat to medium.
Step 8
When the potatoes are about half-cooked, begin tearing small pieces of the sujebi dough and dropping them into the simmering broth. Tearing the dough thinly helps it cook quickly and keeps the broth clear.
Step 9
Now, let’s season the broth. Stir in 3 tablespoons of gochujang, 2 tablespoons of minced garlic, 2 tablespoons of fish sauce (or Korean soy sauce for soup), and 2 tablespoons of chicken stock (or MSG for extra umami, if desired). Mix well to combine.
Step 10
As the soup comes to a boil, skim off any foam that rises to the surface with a spoon. This helps to keep the broth clear and remove any impurities. Add the sliced onions at this point and let them cook. Continue simmering until both the potatoes and onions are fully tender.
Step 11
Once all the ingredients are cooked through, add a generous amount of diagonally sliced green onions (about 1-2 handfuls) and simmer for just another minute to infuse their fresh aroma into the soup. The fragrant green onions will beautifully complement the broth.
Step 12
Your spicy and chewy Gochujang Sujebi is ready! Enjoy this comforting dish while it’s hot.
