📝 About This Recipe
Sujebi is the ultimate Korean soul food, featuring chewy, hand-torn dough flakes swimming in a clean, umami-rich broth. Originally a special occasion dish, it evolved into a beloved comfort staple known for its rustic texture and the satisfying 'bite' of the potato-infused dough. This version balances a delicate dried anchovy base with the earthy sweetness of summer squash and silkiness of starch-rich potatoes.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 1/4 cup Potato starch (for extra chewiness)
- 3/4 cup Water (room temperature)
- 1 tablespoon Vegetable oil (prevents sticking and adds silkiness)
- 1/2 teaspoon Salt
The Broth Base
- 10-12 large Dried anchovies (guts removed to prevent bitterness)
- 1 piece Dried kelp (Dashima) (roughly 4x4 inches)
- 7 cups Water
- 1/2 cup Korean radish (Mu) (thinly sliced into squares)
Vegetables and Seasoning
- 1 piece Large potato (peeled and sliced into half-moons)
- 1/2 piece Zucchini (Aehobak) (sliced into matchsticks)
- 3 cloves Garlic (minced)
- 1 tablespoon Soup soy sauce (Guk-ganjang) (for deep umami)
- to taste Salt and Black Pepper
- 2 stalks Green onions (chopped diagonally)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, potato starch, and salt. Gradually add the water and vegetable oil while stirring with a spoon until a shaggy dough forms.
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2
Knead the dough by hand for at least 5-10 minutes. The dough should be smooth, elastic, and not stick to your hands. If it's too dry, add a teaspoon of water; if too sticky, a dusting of flour.
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3
Place the dough in a plastic bag or wrap it tightly. Let it rest in the refrigerator for at least 30 minutes. This 'aging' process allows the gluten to relax, making the dough easier to stretch thinly.
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4
While the dough rests, prepare the broth. Place 7 cups of water, the dried anchovies, and the dried kelp in a large pot. Bring to a boil over medium-high heat.
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5
Once boiling, remove the kelp (to prevent the broth from becoming slimy) and add the sliced Korean radish. Lower the heat and simmer for 15 minutes.
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6
Strain the broth through a fine-mesh sieve, discarding the anchovies but keeping the radish. Return the clear broth to the pot.
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7
Add the sliced potatoes to the broth and bring back to a boil. Cook for about 5 minutes until the potatoes are halfway softened.
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8
Season the broth with the soup soy sauce and minced garlic. Taste and add salt as needed.
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9
Take the dough out of the fridge. Dip your fingers in cold water to prevent sticking. Pull off a small piece of dough, stretch it as thinly as possible with your fingers, and tear it into the boiling soup.
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10
Repeat the tearing process quickly until all the dough is used. Stir occasionally to ensure the dough flakes don't clump together.
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11
Add the zucchini and green onions to the pot. Let everything boil for another 3-5 minutes until the dough flakes float to the surface and look translucent.
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12
Finish with a crack of fresh black pepper. Ladle into deep bowls, ensuring everyone gets a generous mix of dough, potatoes, and broth.
💡 Chef's Tips
For the best texture, knead the dough longer than you think you need to; the elasticity is key to getting those paper-thin 'torn' edges. If you want a vegetarian version, replace the anchovy broth with a rich shiitake mushroom and kelp broth. Adding a tablespoon of potato starch to the dough is my secret chef tip for a 'Q' texture (bouncy and chewy) that stays firm in the hot soup. Always tear the dough as thinly as possible; thick chunks will taste doughy and take too long to cook through. If you have time, let the dough rest in the fridge for 2 hours or even overnight for the most supple results.
🍽️ Serving Suggestions
Serve with a side of well-fermented, sour Napa cabbage kimchi; the acidity cuts through the starchy broth perfectly. A small dish of 'Yangnyeomjang' (soy sauce, chili flakes, sesame oil, and chopped chives) on the side allows guests to customize the spice level. Pair this with a crispy Korean seafood pancake (Haemul Pajeon) for a classic rainy-day 'Bunsik' feast. A glass of chilled Barley Tea (Boricha) is the traditional way to cleanse the palate after this savory meal. For a spicy kick, add a few slices of fresh Cheongyang chili peppers directly into the pot during the last 2 minutes of cooking.