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
- 1 Cup Potato
- 1 Cup Zucchini
- ½ Cup Carrot
- ½ Cup Onion
- ¼ Cup Green Onion
- 2 Generous Cups All Purpose Flour
- 1 Egg
- ¾ Cup Water
- 1 tsp Salt
- 1 Generous Tbsp Oil
To make the chewy dough, add 2 generous cups of all purpose flour, 1 tsp of salt, 1 Tbsp of cooking oil, ¾ cup of water, and 1 egg in a mixing bowl.
The oil and egg are the key ingredients for chewy sujebi.
Start to mix it with a fork and then knead the dough with your hands. If you have a stand mixer, you can use it. Knead the dough with a mixer or your hands for about 5 to 10 minutes, until it becomes soft like this. I put the dough in a glass bowl and covered it with plastic wrap.Put the dough in the refrigerator for at least 3 hours, or even overnight. This process helps to get a chewy and elastic texture.
For about 30 minutes before you make the sujebi, take out your dough from the refrigerator. The dough is cool right now, so warm it up little bit by covering it with a kitchen towel and letting it sit out at room temperature. The dough will become softer.
Now, let’s make the delicious savory broth for the soup. Pour 8 cups of water in a pot. Add 6 large pieces of dried anchovies and 4 pieces of kelp.These gigantic dried anchovies are for making anchovy stock. If you have smaller ones, you can use about 10 dried anchovies of those.
Once the broth starts to boil, cook it for 5 minutes on medium-high. After 5 minutes, discard the kelp and continuously cook the dried anchovies for 15 more minutes on medium..
Meanwhile, cut 1 cup of zucchini, 1 cup of potato, and ¼ cup of carrot into thin fan shapes like these. Slice ½ cup of onion into ¼-inch thick pieces. Cut ¼ cup of green onion into 1-inch pieces.
After 15 minutes, remove the anchovies from the broth. You should have about 6 cups of good anchovy stock. (For the right seasoning for this recipe, make sure that you use 6 cups of broth for this recipe.) If you are a vegetarian, you can also use 6 cups of my homemade vegetable broth that I posted before.
I like to leave the dough in the bowl like this and pull some of the dough to stretch it out and make it thin with both hands. Tear some of the thin dough and drop the piece into the broth. Keep doing that for the rest of the dough. It is kind of fun and relaxing to do this part. lol Then finally, the last piece will go into the broth. Yay ~~ it’s done.
Bring the temperature up to high. Once the broth starts to boil again, cook the dough for 5 minutes.
After 5 minutes, add all the prepared vegetables, except for the green onion.
Then, add the seasoning ingredients: 2 tsp soup soy sauce, ½ Tbsp minced garlic, and ⅛-¼ tsp salt. Bring it back to a boil and cook it for 8 minutes, or until the potato is done cooking. (I used yellow potato for this recipe and they cook faster than some other kinds. If you use some firm potatoes that take longer to cook, start to cook them with the dough earlier.
After 8 minutes, add the green onion and cook 1 more minute. It is done now.
Before serving, add 1 tsp of sesame oil. Depending on your tastes, 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!
Do you want to try a shortcut version? Here are 2 shortcuts. For the first shortcut, you can use lasagna pasta. Break 6 pieces of it into big chunks like this. Then follow the same process as we just did. Cook the lasagna first for 5 minutes in the broth and then later add the vegetables and seasoning ingredients. Cook it until the potatoes are done cooking for about 8 minutes on high and then cook 1 more minute with the green onion.
For the second shortcut, use dumpling wrappers. For this recipe, I will cut 20 dumpling wrappers into quarters. All the rest of the ingredients and the steps are the same except this part. Since the dumpling wrappers are thin and don’t take that long to cook, I will add the dumpling wrappers with all the vegetable and seasoning ingredients in the broth. Once the broth starts to boil again, cook them all together for about 8 minutes on high. Then cook 1 more minute with the green onion.
Eat delicious Korean food this coming week and share your story with me on YouTube, Instagram, or Facebook. Thank you for watching. See you next time. Bye ~~