Spicy and Refreshing Homemade “Sujebi” (Hand-Pulled Dough Soup)
How to Make Spicy Sujebi: Fragrant with Fresh Minari!
This recipe brings you a delicious and hearty Spicy Sujebi, reminiscent of a spicy seafood stew but with comforting hand-pulled dough. The gochujang-based broth is deeply savory and invigorating, perfectly complemented by the fresh, aromatic minari (water parsley). It’s a wonderful dish for a chilly day, a great late-night snack, or even a soothing remedy for a hangover.
Main Ingredients- Sujebi Dough for 2 servings (store-bought or homemade)
- 2 medium Potatoes
- 1/3 Zucchini
- 2 Korean Hot Peppers (Cheongyang pepper)
- 1/2 stalk Green Onion
- 1 generous handful of Minari (Water Parsley)
- 1000ml Anchovy-Kelp Broth (made with dried anchovies, kelp, dried shrimp, etc.)
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Saeujeot (fermented shrimp paste), finely minced
- 1 Tbsp Mirin (rice wine)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Gukganjang (Korean soup soy sauce)
- Pinch of Black Pepper
- Salt (to taste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Saeujeot (fermented shrimp paste), finely minced
- 1 Tbsp Mirin (rice wine)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Gukganjang (Korean soup soy sauce)
- Pinch of Black Pepper
- Salt (to taste)
Cooking Instructions
Step 1
Prepare a deep and refreshing broth. In a pot, add about 1.2 liters of water, dried anchovies, kelp, dried pollock, dried shrimp, etc., and boil for 10 minutes. Then, strain out the solids. (Skip this step if using store-bought broth).
Step 2
Prepare the vegetables for the Sujebi. Peel the potatoes and cut them into 2cm pieces. Slice the zucchini into half-moons. Thinly slice the Korean hot peppers diagonally, and cut the green onion into long pieces. Wash the minari thoroughly, as it adds a wonderful fragrance.
Step 3
Minari is key to the dish’s fresh aroma, so be generous with it! I initially only bought a small amount, but I found it wasn’t quite enough after cooking. Adding plenty of minari truly enhances the broth’s flavor.
Step 4
Prepare the Sujebi dough for a chewy and tender texture. You can use store-bought dough, or make your own by gradually adding water to flour and kneading until smooth. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes for a chewier result. Once rested, roll it out thinly.
Step 5
In the prepared broth, add all the seasoning ingredients (gochugaru, gochujang, minced saeujeot, mirin, minced garlic, gukganjang) and stir well to dissolve. Once the seasonings are incorporated, add the sliced potatoes and bring to a boil.
Step 6
When the potatoes are halfway cooked, add the sliced zucchini. Then, tear off small pieces of the thinly rolled Sujebi dough and drop them into the boiling soup. Tearing the dough thinly ensures it cooks quickly and results in a tender texture. Continue boiling until the dough pieces float to the surface.
Step 7
Rolling the Sujebi dough thinly with a rolling pin makes it much easier to tear off pieces. Thinner dough cooks faster and absorbs the flavorful broth better, making it even more delicious.
Step 8
Once all the Sujebi pieces are cooked and floating, add the sliced green onions and Korean hot peppers. Feel free to add mushrooms or other vegetables if you like. Let it simmer for a moment longer, then sprinkle with black pepper for added aroma. Adjust the seasoning with more saeujeot or gukganjang if needed, and finish with salt to your preference.
Step 9
Finally, add the generously washed minari and turn off the heat. Minari is delicious eaten raw, so adding it at the very end and letting it just wilt preserves its vibrant fragrance. Even without meat or seafood, the broth is rich and refreshing, much like a seafood stew or kalguksu! It’s perfect for pouring over rice, and makes an excellent appetizer or hangover cure. My husband, who I made this for as a hangover remedy, said it actually made him want to drink more! ^^
