Sujebi (Hand-pulled noodle soup) 수제비

Sujebi is a enjoyable hand-pulled or hand-torn noodle soup. Recent straightforward home-made dough makes this an extremely comforting dish that jogs my memory of my mother’s cooking – at all times! ❤️

What’s Sujebi 수제비

Sujebi is normally referred to as a hand-pulled or hand-torn noodle soup in English however in my view I feel it ought to be referred to as need hand-torn and stretched noodle soup 😝. I couldn’t discover any historic background on how this dish got here to be or bought its identify however one doable clarification is that it might have come from the phrase Sujeob 수접 the place Su 手 means ‘hand’ in Chinese language characters and Jeop 摺 which implies ‘to fold’. So when put collectively it means ‘hand folded’ and thus a concept says it went from 수접이 (SuJeob-yi) to 수제비 (Sujeobi). However that’s only one concept…

If you happen to love Kalguksu then you’ll LOVE Sujebi. The flavors of the broth are fairly comparable (anchovy broth based mostly) however the noodle half is skinny noodles vs flat and large items of dough which I feel makes it extra enjoyable to eat. No 2 items of Sujebi are the identical!!

background historical past

Koreans like to have a bowl of Sujebi on a chilly day or take pleasure in making a pot of it at house. I bear in mind watching it being made and was simply amazed how my mother or aunt might proceed to stretch out the dough on high of a sizzling pot of broth.

As chances are you’ll know, wheat flour was referred to as ‘gold powder 금가루’ within the outdated days as wheat was not grown in Korea and no matter existed was imported. So solely the very wealthy individuals bought to take pleasure in meals made with wheat flour. However with the Korean conflict, flour turned broadly and cheaply obtainable to everybody as a result of US navy who distributed them to poor Koreans who didn’t have a lot meals to eat.

Due to that, after the conflict, Sujebi has turn into a poor man’s meals and for a few years, it was a dish that was by no means served to friends however solely loved as straightforward informal meals amongst members of the family or very shut associates. Not too long ago, there are eating places focusing on this dish however it’s nonetheless thought of a really humble meals total.

Totally different Sorts of Sujebi

Though in no way is that this a whole listing as every household have their very own particular model however usually the next are what most individuals will acknowledge or perceive

Gamja Sujebi 감자수제비 – potato (gamja 감자) is added to make the broth additional wealthy and flavorful. I do add potato to my recipe however not an entire lot. If you happen to love potato then go forward and add extra!

Hangari Sujebi 항아리 수제비 – the beautiful torn noodle soup is served in a hangari (항아리 clay jar or pot). So this isn’t a spread nevertheless it has extra to do with the way it’s served. Though I imagine a restaurant in Insadong began serving and calling it this manner and it turned well-known all through Korea. This methodology of serving retains the temperature HOT longer which is one of the simplest ways to take pleasure in it.

Spicy Sujebi 얼큰 수제비 – Gochujang or Kimchi Sujebi are some names that come to thoughts. Spicy components like gochujang or Kimchi is added to the broth so as to add a purple colour and a spicy kick.

Step by Step Directions (watch video)

1. DOUGH – combine flour, salt and water. Kind a ball after which knead right into a dough ball. You need to use a stand mixer or a bread machine to make the dough in the event you’d like. However please do end with some hand kneading to ensure every little thing is nicely blended and the dough is clean and even.
2. Let the dough relaxation by wrapping in plastic wrap or bag whilst you make the broth and prep the components. If you’re not going to make use of the dough instantly, you can even refrigerate as much as a day to make use of.
3. BROTH – In a pot, add water, dried anchovies, kelp and simmer uncovered for 30 min to make anchovy broth. Alternatively, you should use rooster broth or seafood broth.
4. Peel potatoes. Reduce potatoes and zucchini into 1/4 inch thick slices after which into smaller chunk measurement items. Reduce onions into 1/4 inch thickness too.
5. Chop inexperienced onions, garlic and slice or chop purple chili pepper.
6. OPTIONAL – make yangnyeomjang (spicy soy sauce) in the event you like issues strongly seasoned. Simply comply with components listing and blend every little thing collectively and let it sit for couple of minutes so the Gochukaru has time to bloom.
7. LET’S COOK IT!
   • Take away dried anchovies and kelp from the broth and season with salt and guk ganjang.
   • Add onions, potatoes and zucchini to pot with broth and convey to boil.
   • Whereas the soup is coming to a boil, put together a small bowl of water and the dough subsequent to the pot with veggies.
   • As quickly because the soup begins to boil, scale back warmth to simmer then tear out a small thumb measurement quantity of dough. Then maintain dough with one hand and moist the fingers of the opposite hand and begin stretching out the dough between your fingers whereas wetting the dough. The dough will stretch out actually simply as soon as it’s moist sufficient. Don’t be afraid to dip your fingers once more in water in the event you really feel you want extra. Stretch out the dough till it looks like you possibly can virtually see by means of it (a minimum of the thinnest a part of the dough). Then drop the dough into the pot and begin once more. Don’t really feel like you need to get it excellent, simply skinny sufficient.
   • Proceed to tear and stretch the dough into the pot till you add all of the dough.
   • Cook dinner for just a few extra minutes till the sujebi items are absolutely cooked – once they turn into considerably translucent. The wonderful thing about sujebi is that it doesn’t overcook too simply however in the event you cook dinner too lengthy, the broth will begin to get cloudy.
8. Serve in a bowl or in the event you made it in a Ttukbaegi (stone pot) then you possibly can serve it straight from the stovetop to the desk. Prime with some sliced purple chili peppers and inexperienced onions. You may as well serve some spicy Yangnyeomjang sauce but when you’ll try this, you must scale back the soy sauce and salt of the broth or add a bit extra water.