Fun and easy Sujebi

By Kimchimari · 60 min

Ingredients

Instructions

1. Mix the flour, salt and 160 ml water into a ball, then knead for at least 1-2 minutes until smooth and even. (A stand mixer or bread machine can do the kneading, but finish by hand.) Add 1-2 tsp more water if the flour was not weighed exactly.
2. Wrap the dough in plastic wrap and rest it for 10-30 minutes.
3. Put 6 cups water, the dried anchovies for broth and the kelp in a pot and simmer uncovered for 30 minutes.
4. Peel the potato. Cut the potato and zucchini into 1/4-inch slices, then into bite-size pieces. Cut the onion into 1/4-inch slices.
5. Chop the green onions and garlic, and slice or chop the red chili.
6. Optional: for the yangnyeomjang sauce, mix its ingredients and let stand a few minutes so the gochugaru blooms.
7. Remove the anchovies and kelp from the broth, then season with the sea salt and guk ganjang.
8. Add the onion, potato and zucchini to the broth and bring to a boil.
9. While the soup heats, set a small bowl of water and the dough beside the pot.
10. When the soup boils, lower the heat to a simmer. Pinch off a thumb-sized piece of dough, wet your fingers and stretch the dough between them until it is thin enough to almost see through at its thinnest point, then drop it into the pot. Repeat with all the dough.
11. Simmer a few more minutes until the dough pieces are fully cooked; sujebi tolerates some overcooking.
12. Serve in bowls, or straight from the stone pot if used. Top with sliced red chili and green onions. If serving with yangnyeomjang, reduce the broth's soy sauce and salt or add a little more water.

Summarized from Kimchimari's video. Watch it for the details.

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