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Sujebi (Hand Torn Noodle Soup)
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Food by Taste:
Spicy
Preparation Time:
40 Min
Cooking Time:
30 Min
Servings:
2
Type:
Soup Description
Sujebi Is A Traditional Korean Noodle Soup, And Is Well-Loved And Popular Among Koreans. The Noodles Are Made With Homemade Dough, And While Noodles Are Usually Cut With A Knife, These Noodles Are Unique In That Each Flat Noodle Is Torn By Hand!
The Ingredients Are Very Simple And It Doesn’t Cost Much Money To Make, So It Used To Be Regular Food For Some Poor People Who Couldn’t Afford Rice. But Koreans Still Love This Food And Eat It All The Time.
One Day I Read A Magazine Article About A Famous Korean Actress Who Passed Away Last Year. She Was Asked By The Reporter What Dish She Likes The Most. Her Answer Was, “Kimchi Sujebi! When I Was Young, We Were So Poor That My Mother Always Made Kimchi Sujebi. I Got Tired Of It Terribly At That Time, But For Some Reason, I Have Craving For The Kimchi Sujebi. It’s My Favorite Food!”
Once I Read It, I Wanted To Make Kimchi Sujebi. Whenever I Eat My Kimchi Sujebi, I Think About The Actress! What She Said In The Magazine Motivated Me To Like Sujebi More Than Before.
My Grandmother Used To Make Sujebi In A Huge Iron Pot. When She Decided To Make Sujebi For Lunch, She Would Start Kneading The Dough Soon After Breakfast. She Put The Dough Into A Basin, And Brought It Out Of The Kitchen. She Sat Down And Was Kneading And Pressing, And Talking To Us At The Same Time. Koreans Usually Use A Large Bowl Or Basin To Knead Dough Instead Of A Cutting Board.
I Stood Next To Her And Helped Her Tear The Dough And Put It Into The Boiling Soup, But Couldn’t Follow Her Speed.
She Used To Say, “Be Careful, The Soup Is Hot. Go Out And Play With Friends!”
My Dough Usually Turned Out Too Thick And When The Soup Was Done, I Could Easily See Who Got My Noodles.
Oh, So Many Good Memories About My Grandmother! I Should Have Learned More From Her, If Only I Had Known I Would Be Blogging About Korean Traditional Food Someday. She Passed Away Long Time Ago, And Her Life Was Dedicated To Feeding Her Husband And Children. She Was A Real Expert On Cooking Korean Food.
Ingredients
Flour
Salt
Vegetable Oil
Water
Dried Anchovies
Dried Kelp
Green Onion
Potatoes
Onion
Fish Sauce
Sesame Oil.
Method
Combine 2 Cups Of All Purpose Flour With ¾ Cup Water, ½ Ts Salt, And 1 Tbs Of Vegetable Oil In A Large Bowl. Knead By Hand For 10-15 Minutes Until The Dough Gets Softer And Sticks Together Firmly.
Dough
Put The Dough Into A Plastic Bag And Keep It In The Refrigerator.
*Tip: Using A Food Processor Is Very Convenient And Saves Time. If You Use A Food Processor, Use The Dough Blade And Knead All The Above Ingredients For 1 Minute Until The Dough Sticks Together And Gets Lumpy.
Let’s Make Stock:
Place 10 Cups Of Water In A Large Pot. Add About 4×6 Inch Square Of Dried Kelp, And 10 Dried Anchovies (With The Heads And Guts Removed).
Sujebi Stock
Bring It To A Boil For 15-20 Minutes Over Medium High Heat, Then Lower The Heat To Simmer For Another 20 Minutes.
Turn The Heat Off And Take The Anchovies And Kelp Out.
Peel 2 Medium Sized Potatoes And Cut Them Into 6-7 Chunks Each. Add Them To The Pot.
Add A Half Cup Of Sliced Onion And 3 Cloves Of Minced Garlic To The Pot.
Boil For 10 Minutes Over Medium High Heat.
Cut The Kelp Into Bite Sized Pieces. Chop 1 Stalk Of Green Onion. Set Them Aside.
Open The Pot And Add 1 Tbs Fish Sauce And The Kelp Strips.
Ingredients
Now It’s Time To Make Noodles!
Put The Dough In Your Left Hand, And Pull And Stretch It With Your Right. Get It As Thin As You Can. Then Tear It Into Bite Sized Pieces With Your Right. Drop It Into The Boiling Soup. Repeat This Until The Dough Runs Out.
*Tip: If You Make More Than 4 Servings’ Worth, Tearing The Dough May Take Too Long. So All Family Members Should Work Together.
Close The Lid And Cook For A Couple Of Minutes To Let The Noodles Cook.
Open The Lid And Add The Chopped Green Onion And Some Sesame Oil.
Transfer To A Bowl And Serve Hot With Kimchi.