Sujebi Recipe (Korean Hand Torn Noodle)
Try a simple and delicious bowl of sujebi recipe
Ingredients
Homemade Sujebi dough
- 2 cups Rye Flour or AP flour Can use half all-purpose flour and half rye flour
- 3/4 cup Water
- 2 tsp Salt
Broth
- 8-10 cups Water add more during cooking if needed
- 4 Dried anchovies, guts removed
- 1/4 Korean radish, peeled and roughly chopped
- 3 Dried kelp
- 8 Dried shrimps
Other ingredients
- 1/4 Onion, peeled and chopped optional
- 1/2 Squash, peeled and cubed optional
- 1 large Carrot, peeled and diced optional
- 1/2 Large potato, peeled and cubed optional
- 1-2 spoonful Fish sauce and/or soy sauce taste before seasoning
Instructions
- For the dough, mix flour, water, and salt. Combine using metal chopsticks or by hand2 cups Rye Flour or AP flour, 3/4 cup Water, 2 tsp Salt
- Pack the dough in a plastic wrap and store it in the refrigerator for 30 minutes to an hour
- For the broth, in a pot add water, dried anchovies, kelp, shrimps, and Korean radish8-10 cups Water, 4 Dried anchovies, guts removed, 3 Dried kelp, 8 Dried shrimps, 1/4 Korean radish, peeled and roughly chopped
- Boil the broth on med low to low for 30-40 mins to get the flavor
- After boiling, add the vegetables. If using frozen sujebi noodles, this is the time to add it into the broth and cook until soft and chewy.1/4 Onion, peeled and chopped, 1/2 Squash, peeled and cubed, 1 large Carrot, peeled and diced, 1/2 Large potato, peeled and cubed
- Season with fish sauce and/or soy sauce. Add more or less depending on your taste preference1-2 spoonful Fish sauce and/or soy sauce
- If using the dough, take it out from the refrigerator and rip them with your hands. Add it into the broth one by one.
- Cook until the hand torn noodles float to the top and cubed potatoes are soft to bite