Super Simple Chewy & Tender Hand-Pulled Noodles (Sujebi)
Perfect for When You’re Not Hungry! How to Make Super Simple, Chewy & Tender Sujebi
On hot summer days when your appetite is lacking, how about a bowl of hot sujebi? It’s said that eating hot food like sujebi can refresh your body. Sujebi is also absolutely delicious on a rainy day! The sujebi I’ll show you how to make uses only basic ingredients, resulting in a wonderfully light and clean broth! Enjoy the perfect harmony of chewy hand-pulled noodles and a refreshing broth.
Basic Ingredients- 5 paper cups of flour (using pancake mix or glutinous flour is recommended for extra chewiness)
- 1 Tbsp cooking oil
- 10 dried small shrimp (bori saeu)
- 10 dried anchovies (for broth)
- 4 slices of radish (mu)
- Shredded seaweed (gim garu), to garnish
- Stir-fried kimchi (bokkeum kimchi), optional garnish
- 4-5 cups water (for broth)
Seasoning & Toppings- Carrot, a small amount (julienned)
- Green onion, a small amount (chopped)
- 1 Tbsp salt
- 2 Tbsp soy sauce for soup (guk-ganjang)
- Carrot, a small amount (julienned)
- Green onion, a small amount (chopped)
- 1 Tbsp salt
- 2 Tbsp soy sauce for soup (guk-ganjang)
Cooking Instructions
Step 1
Prepare the flour for the sujebi dough. While regular flour works well, using pancake mix (buchim garu) can yield a chewier texture, and glutinous flour (chal milgaru) can result in even softer, more tender noodles.
Step 2
In a stainless steel bowl, combine about 5 paper cups of flour. Add 1 cup of water and 1 tablespoon of cooking oil. Knead the mixture until it forms a cohesive dough. It’s best to start with a little less water and add more gradually as needed to achieve the right consistency.
Step 3
Adjust the dough’s consistency. If the dough is too sticky, gradually add more flour. If it’s too stiff, add a tiny bit more water. Continue kneading until you achieve a smooth, elastic dough. Properly kneading is key to the texture.
Step 4
Once the dough is ready, place it in a plastic bag, seal it tightly, and let it rest in the refrigerator for 30 to 40 minutes. This resting period allows the gluten to relax, making the dough smoother and chewier when cooked.
Step 5
Prepare the ingredients for the broth. Place the dried small shrimp and dried anchovies into a mesh tea bag or cheesecloth pouch. If you don’t have small shrimp, using just anchovies is perfectly fine.
Step 6
In a pot, combine the 4 slices of radish, the prepared tea bag with shrimp and anchovies, and 4-5 cups of water. Bring to a simmer over medium heat and cook for 15 minutes to create a flavorful broth. Once the broth is ready, season it with 2 tablespoons of soup soy sauce and 1 tablespoon of salt. Feel free to adjust the seasoning to your taste.
Step 7
Take the rested dough out of the refrigerator. Flatten it thinly with your hands. Then, tear off pieces of dough into bite-sized portions and drop them into the simmering broth. Tearing them thinly ensures they cook through evenly.
Step 8
Continue to boil the sujebi in the broth over medium heat for about 10 minutes. As the noodles cook, they will become translucent. Gently stir them with a ladle to prevent them from sticking to the bottom of the pot. Cook until they are fully cooked through.
Step 9
When the sujebi noodles are almost cooked, add the julienned carrots and chopped green onions. Simmer for another 2-3 minutes. The vegetables will soften slightly, adding sweetness and aroma to the broth.
Step 10
Ladle the delicious sujebi into bowls. Garnish generously with shredded seaweed just before serving for a delightful finishing touch. Enjoy your homemade chewy and savory sujebi! Serving with stir-fried kimchi is also a great option.
