Sujebi: Non-Spicy & Kimchi Sujebi 김치수제비 (Hand-Torn Noodle Soup)직접 반죽해서 만든 수제비
Learn how to make Sujebi (수제비) Hand-Torn Noodle Soup In 2 Ways:
Classic Sujebi (non-spicy) & Kimchi Sujebi (김치수제비)
Includes Video & Written Sujebi Recipe & Mukbang/Eating Show
⭐️1 Adult Serving Size Recipe
🇰🇷얼큰한 김치수제비와 클래식 수제비 황금레시피 영어로
⭐️1 인분 수제비 레시피 + 먹방]
직접 반죽해서 만든 수제비입니다!
Phonetically pronounced as "Sue-Jeh-Bee"
Sujebi is one of my favorite noodle soups that I grew up having. It is also a favorite dish to make because of its simplicity, requiring very few ingredients (flour and broth). BUT do not let its simplicity undermine HOW DELICIOUS THIS DISH IS! It literally HITS that CARB CRAVING to full SATISFACTION! Oh, and the broth....well, lets just say that YOU can literally put your face in it. Okay, I can literally put my face in it😂😭🤣
A brief background on this dish:
Sujebi is one of many flour-dough based dishes (밀가루 반죽 요리) enjoyed by many Koreans. Growing up, I was always reminded by my aunts and grandmothers of how many Koreans, post-Korean war, had to resort to eating flour-dough based dishes on a regular basis because rice grains were not available to the mass. Some Koreans from this era are completely repulsed at the prospect of eating any more flour-dough based dishes because of having to eat flour-dough based dishes for such long period of time, until rice grains became available/affordable to the general public. So, to give you some perspective, Sujebi is a humble dish, BUT its YUMMINESS is SUPREME🤗
I am super excited to share Sujebi made-in-two-ways recipe with you!
Below, you'll find Grapefruit Soju Cocktail:
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(Serving Size: 1 Adult)
Sujebi Flour Dough: 밀가루 반죽 재료
3/4 Cup Flour (all-purpose-flour)
1/4 Cup Sweet White Rice Flour
1/4 - 1/3 Cup Water
1/2 Tbsp Extra Virgin Olive Oil
1/4 Tsp Kosher Salt
Soy Sauce Seasoning Sauce (YangYeomGanJang 양념간장)
2 Tbsp Soy Sauce
1/2 Tbsp Korean Red Pepper Flakes, Coarse (GoChuGaRu 고추가루)
1/2 Tsp Sesame Seeds
1/2 Tsp Sesame Oil
1 Scallion/green onion (finely minced)
Broth: 국물 재료
6 Cups Water
10 - 12 Dried Anchovies (use 1" or longer anchovies)
Dried Seaweed Kelp - Dashima 다시마 (about the size of your hand)
2 Garlic Cloves (finely minced)
1 Scallion/green onion (sliced at a biased angle)
1/4 Medium Size White Onion (thinly sliced)
3 - 4 Potato Slices (thick cuts)
Less than 1/8 Tsp Freshly Ground Black Pepper
Optional: 1/4 - 1/3 Tsp Anchovy Bouillion Powder - Dashida 다시다 (season to taste)
All the ingredients listed above+
1 Cup Fermented Kimchi (roughly cut)
2 Tbsp Kimchi Juice/Liquid
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Dried Korean Anchovies (FOR BROTH)
Dried Korean Seaweed Kelp: Dashima (다시마)
Gears Used In Today's Video
RECIPE INSTRUCTIONS: 만드는 법
In a large mixing bowl, add all the ingredients (except the water), and mix well with a fork. Then slowly add the water (just a little bit at a time, as shown in the video) and mix with a fork. The amount of water used in the video was just slightly over 1/4 cup. Before you add more water than the suggested amount, use your hand to mix and incorporate the water and flour.
Depending on where you live (altitude and climate - hot, cold, humid, or dry), the amount of water will vary. So, just add enough water so it is the same consistency, sticky but still doughy enough to shape it in your hands, as shown in the video. Continue shaping the dough with both hands for good 5 minutes. Then shape it into a ball, as shown in the video. Place it in the mixing bowl, and cover with a plastic saran wrap. Let the dough rest for 20 minutes. You can let it rest for up to an hour on your kitchen counter, away from the heat and window/sun. Or place it in the refrigerator, double/triple wrapped in plastic wrap. Once you are ready to use the dough, unwrap the plastic wraps, place it in a large mixing bowl, cover with a plastic saran wrap and bring it to room temperature (15 to 20 minutes). The refrigerated dough should be used within 24 hours.
In a medium-size pot, bring 6 cups of water to boil. (The amount of this liquid will reduce significantly from the high-heat reduction of boiling the anchovies, kelp, and potatoes, and the flour dough noodle pieces soaking up the liquid.)
Remove the inner core of the dried intestines of the anchovies, as shown in the video. Do not remove the head or bones of the anchovies. The bones and head have so much flavor!
Add the anchovies to the boiling water, cover with the lid, and cook on high/medium-high heat for 5 minutes.
Five minutes later, quickly remove the anchovies and add the dried kelp and potato slices. Cover with the lid and cook on high/medium-high heat for 10 minutes.
Ten minutes later, quickly remove the kelp. Now your broth is ready for the hand-tearing of the flour dough.
Hand Pulling and Shaping The Sujebi Noodle Pieces
Once the broth is ready (broth must be on high heat and boiling), the pulling and shaping of the Sujebi noodle pieces will need to be executed quickly. Before you start pulling the dough, re-kneed the dough using both hands for about a good minute. As shown in the video, pull a small piece of the dough and quickly shape and pull the dough into a flat shape. Then quickly add to the broth. Continue pulling and shaping the dough pieces quickly. The stove heat remains high.
Add the garlic, white onions, and freshly ground black pepper to the Sujebi pot, cover with the lid, and cook on medium-high heat for good 7 to 8 minutes.
Kimchi Sujebi 김치수제비
Easy Kimchi Cutting Tip: Place the kimchi on a plate (wear a disposable kitchen glove if you don't want your hands to smell like Kimchi for the rest of the day 😉), cut your kimchi using scissors. This way, you avoid having to clean a messy cutting board afterward. Who enjoys cleaning the bright red kimchi juice stains on his/her cutting board....NO ONE🤪
Follow the same instructions listed above, except do not add the freshly ground black pepper. Add the kimchi and kimchi juice to the Sujebi pot, cover with the lid, and cook on medium-high heat for good 7 to 8 minutes.
Soy Sauce Seasoning Sauce (YangYeomGanJang 양념간장)
Mix all the ingredients listed above and mix well. This can be prepared ahead of time. Store in an air-tight container and keep in the refrigerator.
Season To Taste
Once the flour dough pieces are cooked (it should taste chewy and soft), lower your heat to medium-low and taste the broth.
For the non-spicy Sujebi, you want to keep the broth mild and bland since we'll be adding the soy sauce seasoning sauce at tableside.
For the Kimchi Sujebi, you want to season to taste since we will NOT be using the soy sauce seasoning sauce. Depending on how spicy or salty your fermented Kimchi is, you'll need to adjust the salty and spicy according to your preference. Add more water to dull down the saltiness and/or spiciness. If it is too spicy, you can also add a small amount of honey/sugar.
You have the option of adding the anchovy bouillion powder (멸치 다시다) to enhance the taste of your Sujebi broth. I would start with 1/4 Tsp at a time and season to taste since the bouillon powder is salty. For the Kimchi Sujebi in today's video recipe, I used 1/2 Tbsp of the anchovy bouillion powder. Again, this all depends on how salty and flavorful your fermented kimchi is.
Once you seasoned the Sujebi broth to your taste, add the scallions, and mix well for 30 to 60 seconds. Then quickly transfer the Sujebi to a serving bowl. Letting the Sujebi handout in the pot will turn the Sujebi noodles into a big glob of sponge. This dish is meant to be enjoyed immediately after it is done cooking. It does not keep well after it is done cooking.
You can garnish with roasted seaweed slices/crumbles and sesame seeds.
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