Silky, tender homemade noodles simmered in a broth that is rich but light with lots of vegetables, a little spice, and unintentionally vegan.

Sujebi - Korean Hand Pulled Noodle Soup

Serves 4

Sujebi is a Korean noodle and soup featuring the noodle. It is made from a simple dough of flour and water torn by hand into rough shapes and cooked in broth with other vegetables. The idea of adding a simple dough to bulk out a soup can also be found in Southern American dishes like “chicken and pastry” or Caribbean stews which add “dumplings”. While most typically found in the soup which also carries the same name, you can occasionally find sujebi in other dishes here in Korea such as dakbokkeumtang or in the grocery store ready to use.

My sujebi is not traditionally seasoned though it maintains the traditional fillings you find in sujebi. The noodles are silky and tender and make a great counter to the variety of vegetables that round out the soup. This version is unintentionally vegan as there are no meat products but, you never miss it as the broth is rich but light. I finish the soup with bright fresh green chili and freshly ground black pepper to bring the final it to the next level with two different layers of spice.

Ingredients

Dough

260g (2 c) AP flour

4g (1 t) kosher salt

*15ml (1 T) vegetable oil

136ml (0.50 c + 3 T) water

Broth

120g (0.25 c) doenjang

40g (2 T) gochujang

2 T soy sauce

1 T maesil

1 T sesame oil

2 t rice vinegar

2 t mushroom bullion

0.50 t kosher salt

2,400ml (12 c) water

1 star anise

1 bay leaf

Fillings

300g (1 large) onion, sliced 0.25 in thick with the grain

250g (about 0.50 lb) carrot, cut into 0.25 in dice

560g (1.25 lbs) potatoes, cut into 1.5 in chunks

330g (1 large) Korean squash, cut into 1/3 in pieces

100g (6 – 8 medium) scallion, sliced

8 garlic cloves, minced

2 cheongyang or serrano chili, sliced

Recipe Know-how

Dough

1.      In a medium bowl combine the flour and salt.

• Add the oil and water and mix until all the flour has been hydrated and forms a shaggy dough.

• On an unfloured work surface place the dough.

• Knead for 5 minutes.

• Wrap in plastic wrap and rest on the counter for 45 mins.

Prep the vegetables and make the soup as the dough rests.

The soup should be ready for the dough just as you reach 45 mins. If not, the dough can sit out for up to 90 minutes without needing to be refrigerated.

Soup

2.      In a cold pot combine all of the broth ingredients except the water, star anise and bay leaf.

• Add some of the water to loosen the paste then add the remaining water, star anise and bay leaf.

• Cover and bring to a boil on high heat.

• Add the onion and carrots. Reduce to a strong simmer and cook covered for 15 minutes.

• Add the potatoes and cook for 5 minutes.

• Add the remaining fillings except the chili and cook for 5 minutes longer.

• Increase the heat slightly so that you have a steady simmer.

• Using your hands, pull off thin bite sized pieces of the dough and place in the pot.

Ensure the pieces are not too thick or large as they will swell and increase in size as they cook.

• Cover the pot and simmer for 7 minutes.

• Taste and adjust the seasoning as desired.

• Add the chili and stir through.

3.      Serve topping each serving with a little freshly ground black pepper.