Sujebi, comforting Korean hand-pulled noodle soup in savory anchovy broth
This sujebi recipe captures the comforting essence of Korean hand-pulled noodle soup, featuring a deeply flavorful anchovy broth and tender, chewy noodles. For best results, allow the dough to rest properly, as this enhances its elasticity, making for a more satisfying texture when cooked. Additionally, lightly toasting the dried anchovies before simmering them in water will yield a richer, more aromatic broth. Feel free to adjust the seasoning to taste, and don't skip the accompanying sauce — it adds a punch of spice and umami that elevates the dish.
Try this recipe from Hansik Promotion Institute.
Ingredients
Hand-pulled dough
3 cups flour
½ cup water
⅓ teaspoon salt
90 grams potatoes,
30 grams Korean zucchini
1 oyster mushroom
30 grams large green onion
Anchovy broth
20 medium dried anchovies
10 cups water
2 tablespoons soy sauce for soup
1 green onion
1 tablespoon minced garlic
1 tablespoon cheongju (rice wine)
Salt as needed
Seasoning
4 tablespoons soy sauce, 2 tablespoons soy sauce for soup
2 minced green chile pepper
1 tablespoon gochutgaru (red chile pepper powder)
1 tablespoon sesame seeds, crushed
Preparation
In a large bowl, mix the flour, salt and ½ cup of water. Knead the dough until soft and smooth. Place the dough in a plastic bag and rest it for 30 minutes.
Remove the head and insides of dried anchovies and put clean anchovies into a large saucepan. Pour 16 cups water and bring to a boil for 15 minutes. Strain the broth in a colander with cheesecloth and remove anchovies. Season the broth to taste with soy sauce for soup and salt.
Halve the potato and Korean zucchini. Cut them into ½-inch (1-cm) thick slices.
Shred the oyster mushroom. Cut the green onion diagonally.
In a small bowl, combine the soy sauce, minced green chile pepper and the rest of the ingredients for sauce.
Cooking
Bring the anchovy broth to a boil on medium heat and add potatoes. When it became transparent, add the dough as pulled bite-size pieces and boil them.
Put the squash, mushroom, green onion in the prepared broth and boil them until the squash becomes soft.
Serve with sauce.
Chewier hand-pulled dough soup can be made by placing the dough in the refrigerator before cooking. Clear anchovy soybean soup is made of stir-fried dried anchovies, water, cheongju and soy sauce together for soup.
Serves 4.
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