Zucchini and Potato Hand-Pulled Noodles (Sujeibi)
Light and Spicy Zucchini and Potato Sujeibi that Slides Down Smoothly
On rainy days, we crave hot, comforting food like jeon (pancakes) or a bowl of sujeibi! Today, we’re sharing a recipe for delicious sujeibi with a chewy yet tender dough, the natural sweetness of zucchini and potatoes, and a refreshing kick from cheongyang chili peppers. A touch of savory seaweed and sesame oil elevates the flavor profile even further. Enjoy a hearty and satisfying meal with a bowl of hot sujeibi and some well-fermented kimchi.
Main Ingredients- 200g Potatoes
- 1/3 Zucchini
- 1 Cheongyang chili pepper
- 1 Tbsp Minced garlic
- 2 sheets Seasoned seaweed (gim)
- 1400ml Water
- 1 Tbsp Sesame oil
- 1 Egg
- A pinch of Sesame seeds
Dough for Sujeibi- 2 cups All-purpose flour (using a paper cup)
- 1/2 Tbsp Salt
- 1 Tbsp Cooking oil
- 1/2 cup Warm water (using a paper cup)
Seasoning- 1 Tbsp Soup soy sauce (ganjang)
- 2 Tbsp Tuna extract (yeot)
- 2 cups All-purpose flour (using a paper cup)
- 1/2 Tbsp Salt
- 1 Tbsp Cooking oil
- 1/2 cup Warm water (using a paper cup)
Seasoning- 1 Tbsp Soup soy sauce (ganjang)
- 2 Tbsp Tuna extract (yeot)
Cooking Instructions
Step 1
In a large bowl, combine 2 cups of all-purpose flour (measured with a paper cup), 1/2 Tbsp salt, 1 Tbsp cooking oil, and 1/2 cup of warm water (measured with a paper cup). Use chopsticks or a spoon to lightly mix until the dry ingredients are just incorporated, without overmixing.
Step 2
Gather the dough with your hands and knead for about 2 minutes until it becomes smooth and cohesive.
Step 3
Place the kneaded dough ball into a plastic bag and refrigerate for 30 minutes to 1 hour to let it rest. This resting period will make the dough chewier and easier to handle.
Step 4
Slice the zucchini and potatoes into approximately 0.5cm thick pieces. Finely chop 1 cheongyang chili pepper for a bit of heat, and prepare 1 Tbsp of minced garlic.
Step 5
Pour 1.4L of water into a deep pot. Add 1 Tbsp of soup soy sauce and 2 Tbsp of tuna extract. Add the sliced potatoes first and bring to a rolling boil over high heat for about 3 minutes to partially cook them.
Step 6
While the potatoes are cooking, take the rested dough out and use a rolling pin to flatten it to a thickness of about 0.2-0.3cm. A thinner dough will cook faster.
Step 7
Cut the thinly rolled dough into manageable pieces, making it easy to tear. Tearing the dough into thin pieces prevents it from sticking to your hands, and ensures that all the pieces cook evenly, saving time.
Step 8
Once the potatoes have been boiling for 3 minutes, begin tearing pieces of the dough and dropping them into the simmering pot. Add them gradually rather than all at once.
Step 9
After adding all the dough pieces, stir in 1 Tbsp of minced garlic and the chopped cheongyang chili pepper to give the broth a fresh, spicy flavor.
Step 10
When the sujeibi noodles start to turn translucent, indicating they are cooking, add the sliced zucchini to the pot.
Step 11
Lightly beat 1 egg in a separate bowl. Gently pour the beaten egg into the simmering soup and stir with chopsticks to create delicate ribbons of egg.
Step 12
Finally, crumble 2 sheets of seasoned seaweed (gim) over the top, sprinkle with sesame seeds, and drizzle with 1 Tbsp of sesame oil. The smooth texture of the sujeibi, combined with the savory notes of seaweed and sesame oil, creates a wonderfully flavorful bowl. Enjoy this warm and satisfying meal!
