SuJaeBi is a traditional Korean soup made with flour dough and vegetables. Since I posted many~~ spicy foods so far, I’ll show a non-spicy Korean dish. This dish shows that not all Korean foods are spicy. hehe… Today I will use kelp and anchovies for the broth, but you also use clams or kimchi (or other spicy seasonings.) I like SuJaeBi with clam the most, but I didn’t get the chance to make it this time. Maybe next time… 
On a rainy day, cook SuJaeBi and eat it while watching the rain, it tastes better that way. 
(Sometimes Korean people want to eat certain Korean dishes on rainy days such as SuJaeBi or Jeon or BuChimGae.)
Yield: 3 Servings
Short Korean Lesson: *^^*
- GamJa (감자) = Potato
- YangPa (양파) = Onion
Main Ingredients
- 1 Cup Potato
- 1 Cup Zucchini
- ½ Cup Carrot
- ½ Onion
- 1 Green Onion
Dough Ingredients
- 2 Cups Flour
- 1 Egg
- ½ Cup Water
- ½ Tbsp Sea Salt
- 1 Tbsp Oil
Broth Ingredients
- 6 Cups Water
- 6 Pieces Kelp (1 x 2 inch)
- 1 Dried Anchovy Pack (or 6 Dried Anchovies)
Seasoning Ingredients
- ½ Tbsp Minced Garlic
- 1 ½ tsp Sea Salt
- 1 ½ to 2 tsp Soup Soy Sauce
- ½ Tbsp Sesame Oil
Directions
In a bowl, mix 2 cups of flour, ½ cup of water, ½ Tbsp of sea salt, and 1 Tbsp of oil.
Add 1 egg and mix again.
Knead the dough for about 5 to 10 minutes, until it becomes soft as in the picture.
Cover the dough with plastic wrap and then set it aside for 30 minutes.
To make the broth, boil 6 cups of water, 6 pieces of kelp, and 1 dried anchovy pack for 10 minutes.
Meanwhile, cut the zucchini, onion, potato, carrot, and green onion.
After 10 minutes, remove the kelp, and anchovies from the broth.
Add the potato into the broth.
Squeeze and break off a piece of the dough and add it to the broth. 1-inch pieces will be good.
Once it starts to boil, cook for 5 minutes.
Add the onion, carrots, and zucchini.
Add ½ Tbsp of minced garlic, 1½ tsp of sea salt, and 1½ to 2 tsp of soup soy sauce.
When the dough is cooked, add the green onions. It took about 15 minutes for mine to cook. Continue cooking for one more minute, and then turn off the heat.
Before serving, add ½ Tbsp of sesame oil. Depending on your taste, you can adjust the amount of salt and sesame oil. If you don’t like sesame oil, you can skip it.
Here is the delicous SuJaeBi in the pretty butterfly plate. I used a sliced dried hot pepper for garnishing. Thanks! Enjoy!
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Hi Aeri,
can i use anchovy powder instead of anchovy pack ? (:
hi Jenn,
What anchovy powder ?? you mean.. the flavoring powder ?? Sure you can use that.
hi Aeri :] I have cooked many of your recipes and they always turn out so good ! you are partly why my boyfriend loves me.. he loves my cooking! hehehe thank you !! <3
Today was a cold and grey day where I live… And I thought of this recipe I once saw on your webpage
, thank you very much. This plate is an ideal one for such a day and is really 맛있다 ! 
Thank you for sharing you recipes =)
this looks delicious! I think I am going to try to make this one day when I am home from school. thanks for posting!
hi katie,
Yes, try it someday.. ^^ thanks..
Hey Aeri…This looks soo very delicious. I really want to try it, but I was wondering….is it fattening?
Because I am trying to lose a bunch of kilos and I searched online that Korean food is one of the healthiest food in the world….So I just wanted to know what foods to it..Thank you and God Bless. 
hi Ecclasyas,
Fattening means.. you will gain weight from eating it ??? if it is.. I will say.. yes or no.. because it has dough.. which is made with white flour.. so it will make you gain weight. Maybe you can cut the amount of dough..and add more vegetables in it in stead..and eat with the broth will be better.. the vegetable and broth part are good for your diet. God bless you too.
Hi, I tried making this but the dough part did not turn out well I think because I need to see an example first. Would you ever consider doing a video so I can see how you pull the dough? I hope it’s not too much to ask. The soup tasted very nice. My Korean mother-in-law said it was good but that my dough skills are not so great^^
hi Ajummapower,
Oh.. yes.. I was going to make a video for this recipe someday. I will do that.. it’s not too much to ask. thanks for asking .. hehe
do i have to use the whole dough? or can i store some of it for some other time?
Hi john,
You can store some for later.. yes..
i just tried making this yesterday night with a little bit of my own variation(due to lack of some ingredients) and it tasted nice
but the dough tasted a little tough. do you know what might be the problem?
hi WKKeoh,
This recipe… the dough will be a little chewy or elastic.. so if you mean that..(A little tough).. you got right thing..^^ that was what you meant ??
hi,,, this looks yummy,,
im just wondering if its possible to just skip the kelp in this recipe?would the taste be affected that much?
thank you!!!!
Hi, whitechoco
Thanks !!!
aha.. if you don’t want kelp in it, you can skip it. It will give it to a good flavor..but it’s not critical.
Okay…Aeri I tried this one. Everything went well until I went to try it…it was soooo salty. I think it was my fault. I used the wrong sea salt, I think. What kind are you supposed to use? I used the coarse sea salt that is used in salting cabbage/radish when making kimchi. Am I supposed to use American sea salt?
Hi, fredaj20
Oh~~~ I’m sorry to hear that your soup was too salty… I used fine sea salt.. I question that if different kinds of salt will make that big difference for the saltyness… hm.. maybe the recipe is too salty for you.. if you have chance to try it again.. how about reduce some amount of the salt ?? thanks !!!
Yummy! My grandma used to make this for me all the time. Your recipe tastes just like hers! Thank you Aeri! I told her I made some and she was happy…
Hi, Cathy
Wow, my recipe tastes just like your grandmom’s ?? @,@ That’s real compliment.. happy to hear that.. Thank you !!!
OMG.
thank you so muuuch for doing my request! it looks TOO good =D
hi. hellokeetyyy
wow.. hehe happy to see you here ^^
You are very welcome.
I hope that you will like the taste also.
Thanks !!!
Half Korean
I’ll certainly try to cook some of your other recipes too.
Hi, liza ^^
Yep.. try some other Korean recipes someday please.. Have a good week !!!
This was my favorite as a kid. Totally forgot about it. I’m going to make it soon again. Thank you for the recipe!
Hi, liza
Nice to meet you !! Oh.. are you a Korean? You are very welcome !! I hope to see you often here. Thanks
Hi- I love Korean food and your recipe and photos look delicious. I was wondering if you are affiliated with
http://dolsotbibimbap.com/
because they seem to have replicated your post, including the photos. Just in case this was done without your permission, I wanted to let you know.
-Csu blogger
Hi, csuphilosophy
Nice to meet you!! Oh.. yes.. I know about that.. I found it sometime ago. Don’t know what to think of it… simply sharing recipes with other people ?? or taking exact same posts from other sites and posting without mentioning for their benefit ?? We will see… thank you for your message..^^
about the poking picture, i know it’s not intended to be funny but i think it is, hehe
Hi, james
haha… it was funny ?? good ~~~~ yep.. it wasn’t intended to be funny.. hohoho.. Your sister’s art looked great. Your family has talent for art.
wow, i like this, especially the dough.. lolz! I like fattening food, hahahah!!! sis, i wanna made this!!! i will try !!!!!!! but tomorrow plan to make 오징어 볶음=OJingEo BokkEum!!!!!!!! YES!! YES!! WAKAKAK!!!
Hi, ChuiYew
hehe~~~ fattening food..:D oh… 오징어 볶음?? great !! Enjoy ~~~
this would be good on a nice cold day
and the plate is so pretty! my daughter likes the picture of you poking the dough. ?!? i don’t know why. haha
and maybe you should make the font smaller . i think it looks fine though.
Hi, Arleen ~~
haha.. she is connected with me. I don’t know why either !!!hehe Okay.. I will try to make it smaller or just use for final pictures !! thanks !!:D
yep~~ good for cold day ~~ I love this plate.