This sujebi recipe captures the comforting essence of Korean hand-pulled noodle soup, featuring a deeply flavorful anchovy broth and tender, chewy noodles. For best results, allow the dough to rest properly, as this enhances its elasticity, making for a more satisfying texture when cooked. Additionally, lightly toasting the dried anchovies before simmering them in water will yield a richer, more aromatic broth. Feel free to adjust the seasoning to taste, and don’t skip the accompanying sauce — it adds a punch of spice and umami that elevates the dish.

Try this recipe from Hansik Promotion Institute.

Sujebi (Hansik Promotion Institute)
Sujebi (Hansik Promotion Institute)

Ingredients

Hand-pulled dough

  • 3 cups flour
  • ½ cup water
  • ⅓ teaspoon salt
  • 90 grams potatoes,
  • 30 grams Korean zucchini
  • 1 oyster mushroom
  • 30 grams large green onion

Anchovy broth

  • 20 medium dried anchovies
  • 10 cups water
  • 2 tablespoons soy sauce for soup
  • 1 green onion
  • 1 tablespoon minced garlic
  • 1 tablespoon cheongju (rice wine)
  • Salt as needed

Seasoning

  • 4 tablespoons soy sauce, 2 tablespoons soy sauce for soup
  • 2 minced green chile pepper
  • 1 tablespoon gochutgaru (red chile pepper powder)
  • 1 tablespoon sesame seeds, crushed

Preparation

In a large bowl, mix the flour, salt and ½ cup of water. Knead the dough until soft and smooth. Place the dough in a plastic bag and rest it for 30 minutes.

Remove the head and insides of dried anchovies and put clean anchovies into a large saucepan. Pour 16 cups water and bring to a boil for 15 minutes. Strain the broth in a colander with cheesecloth and remove anchovies. Season the broth to taste with soy sauce for soup and salt.

Halve the potato and Korean zucchini. Cut them into ½-inch (1-cm) thick slices.

Shred the oyster mushroom. Cut the green onion diagonally.

In a small bowl, combine the soy sauce, minced green chile pepper and the rest of the ingredients for sauce.

Cooking

Bring the anchovy broth to a boil on medium heat and add potatoes. When it became transparent, add the dough as pulled bite-size pieces and boil them.

Put the squash, mushroom, green onion in the prepared broth and boil them until the squash becomes soft.

Serve with sauce.

Tip

Chewier hand-pulled dough soup can be made by placing the dough in the refrigerator before cooking. Clear anchovy soybean soup is made of stir-fried dried anchovies, water, cheongju and soy sauce together for soup.

Serves 4.


yoohong@heraldcorp.com