Spicy Seafood Hand-Pulled Noodles
Making a Flavorful and Spicy Seafood Sujebi on a Rainy Day
On a rainy day, nothing beats a comforting bowl of spicy and refreshing seafood sujebi (hand-pulled dough soup). This recipe makes it surprisingly easy and quick to prepare, using store-bought sujebi dough and a broth pack. Enjoy the delightful chewiness of the sujebi and the rich flavors of seafood in this hearty soup. Let’s get cooking!
Main Ingredients
- 300g store-bought sujebi dough
- 1 broth pack
- 1/2 cup mixed seafood (frozen or fresh)
- 1 medium potato
- 1/3 carrot
- 10 stalks chives
- 1/2 bunch green onion (sliced diagonally)
Seasoning Ingredients
- 1 Tbsp soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp minced garlic
- 1 Tbsp soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp red pepper paste (Gochujang)
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables for your sujebi. Peel the potato and cut it into bite-sized cubes, similar in size to the sujebi dough. Thinly slice the carrot into matchsticks. Wash the chives and cut them into 5cm lengths. If your store-bought sujebi dough is clumped together, gently separate the pieces with your hands, rinse them lightly under running water to prevent them from sticking.
Step 2
Now, let’s make the delicious sujebi broth. Pour 1 liter of water into a pot. Add 1 broth pack, 1 tablespoon of soy sauce (Guk-ganjang), and 1 tablespoon of fish sauce (or tuna extract). Add the cubed potatoes as well. Bring to a boil over high heat. Cooking the potatoes first will help infuse the broth with their flavor.
Step 3
Once the water is boiling rapidly, remove and discard the broth pack. Next, stir in 1 tablespoon of red pepper flakes (Gochugaru) for a spicy kick, 1 tablespoon of red pepper paste (Gochujang) for a rich flavor, and 1 tablespoon of mirin (rice wine) to enhance the aroma and reduce any fishy smells. Whisk well to dissolve the seasonings into the broth.
Step 4
As the broth returns to a boil after adding the seasonings, carefully add the prepared sujebi dough and the julienned carrots. Gently loosen the sujebi pieces with a ladle as you add them to prevent them from clumping together.
Step 5
Continue to simmer for about 3 minutes, stirring occasionally to prevent the sujebi from sticking to the bottom of the pot, until the sujebi is cooked through. The sujebi will float to the surface when it’s ready. Once the sujebi is almost cooked, add the mixed seafood and boil for another minute until the seafood is cooked. Be careful not to overcook the seafood, as it can become tough.
Step 6
Finally, add the cut chives, diagonally sliced green onions, and 0.5 tablespoon of minced garlic. Stir gently to combine all the ingredients. Before turning off the heat, taste the soup and adjust the seasoning if necessary by adding a little more fish sauce or soy sauce. Your flavorful spicy seafood sujebi is now complete! Enjoy a warm bowl on a rainy day.
