Chewy Sujebi Recipe

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Have you ever wanted to make sujebi from scratch but didn’t know where to start? Or maybe you’ve made it before, but it didn’t turn out quite right. The best part about making sujebi from scratch is that you can control the ingredients and make it exactly to your liking. 

sujebi recipe

Preparing soup and noodles is key when making delicious sujebi at home. The simple dough is made with flour, cornstarch, and salt for the freeform noodles. Then a touch of Korean soy sauce for a cleaner flavor. 

After boiling sliced vegetables in the stock, the dough is torn into flakes and dropped into the bubbling soup. Sliced scallions are thrown in toward the end, adding freshness.

There are many ways to enjoy sujebi. You can add several different ingredients, including vegetables, meats, and seafood. Sujebi can be enjoyed plain or with a variety of different dipping sauces.

This step-by-step guide will show you how to make sujebi that is delicious and satisfying. So, if you’re ready to learn how to make sujebi from scratch, read on to know more.

What Equipment Will You Need To Make Sujebi?

  • Saucepan – Cook the Korean soup stock in a saucepan. 
  • Mixing Bowls – Mix the ingredients in a bowl to make dough for the noodles. 
  • Spatula – Combine all ingredients well with a flat-surfaced spatula to avoid lumps.
  • Cling Wrap – Cover the dough to allow it to sit with a cling wrap.
  • Peeler – Peel off the potatoes, onions, and zucchini for the soup.
  • Knife – A sharp knife to dice the veggies and mince the garlic. 

How Much Time Will You Need To Make Sujebi?

Preparation TimeCooking TimeResting TimeTotal Time
10 Minutes25 Minutes2 Hours2 Hours 35 Minutes

What Ingredients Will You Need To Make Sujebi?

  • Flour – You will need flour to make dough for the noodles.
  • Korean Soup Stock – Korean soup stock will help get the flavor of Korean soups.
  • Potatoes – Peel and slice potatoes into thin bite-sized pieces for potato soup.
  • Onions – Peel and slice onions into thin bite-sized pieces for the soup. 
  • Carrots – Peeled and diced carrots are boiled in the soup until cooked.
  • Zucchini – Peeled and diced zucchini is boiled in the soup until cooked.
  • Korean Soup Soy Sauce – Korean soy sauce is saltier, giving your sujebi a light color. 
  • Cornstarch – Cornstarch will thicken the soup, making it perfect for the recipe.
  • Garlic – Garlic will give the soup a warm, allum, and spicy flavor the soup
  • Salt – Salt only enhances the dish’s natural flavor.
  • Water – Boil vegetables in water until cooked.
Making of sujebi

Steps To Make Sujebi

1. Slice Them Out

Take 200 grams of potatoes, 50 grams of onions, 75 grams of carrots, 100 grams of zucchini, and one clove of garlic. Peel them off, dice them into cube-sized pieces, and keep them aside for further processing. 

2. Dough For The Noodles

Add flour, cornstarch, and salt in a medium bowl. Now gradually add the water to it while mixing it until a rough dough forms.

Knead the rough dough for about 5 minutes until it sticks together firmly, smoothly, and elastic. Wrap the noodle dough with a cling wrap and refrigerate it for 2 hours.

3. Preparation For The Soup

Start boiling the Korean soup stock over medium-high heat in a medium-sized saucepan. Now add peeled and diced potato and onion for about 10 minutes.

While boiling the soup, place a water bowl next to the stove. You will need water to stretch and pull the dough easily, and it will help make the dough flakes thin.

4. Flake Off The Noodles

Take out the dough from the fridge. Pull off the part of the dough in one hand and use your thumb and index finger to flatten it. Pull the slices of the dough, stretch and thin it, and then drop it into the boiled soup.

Add the soy sauce, salt, minced garlic, carrots, and zucchini to a boiling soup. Stir and cook for about 5 minutes until the vegetables are cooked but not too tender. 

Once the noodles are cooked, serve them hot and garnish them with slices of onions.

Nutritional Information

Calories410 kcal
Total Fat6.14 g
Saturated Fat1.76 g
Trans Fat0 g
Cholesterol 252 mg
Sodium 2371.25 mg
Potassium910 mg
Carbohydrates 42.93 g
Fiber1.6 g
Sugar0.29 g
Proteins 37.97 g
Calcium 197.12mg
Iron30.32mg
Vitamin A305.4mcg
Vitamin C30.6mg
Vitamin D0mcg+

How Will Sujebi Look And Taste Like?

This noodle dish has a delicious soup containing chewy-starchy potatoes. It has a rich and savory flavor thanks to the long cooking time.

This potato sujebi recipe will show you a softer side of sujebi and maybe even remind you of Italian gnocchi. Garlic is good for brightening up the dish from its mostly white-beige background. 

Recipe Card

Sujebi served in a bowl

Sujebi Recipe

Sujebi is a Korean dish traditionally made with flour dough and vegetables, and it is a hearty soup that is a perfect winter meal.
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Prep Time 10 mins
Cook Time 25 mins
Resting Time 2 hrs
Total Time 2 hrs 35 mins
Course Starters
Cuisine Korean
Servings 4
Calories 410 kcal

Equipment

1 Saucepan
1 Mixing Bowls
1 Spatula
1 Peeler
1 Knife
Cling Wrap

Ingredients
  

Hand Pulled Noodles

  • cup Plain Flour
  • ½ tablespoon Cornstarch
  • ½ cup Water
  • ¼ teaspoon Salt

Soup

  • cups Korean Soup Stock
  • 1 tablespoon Korean Soup Soy Sauce
  • 200 g Potato (​​peeled, cut into thin bite-sized pieces)
  • 50 g Onion (peeled, thinly sliced)
  • 75 g Carrots (peeled, sliced)
  • 100 g Zucchini (thinly sliced)
  • 1 teaspoon Garlic (minced)
  • ½ teaspoon Salt

Garnishing

  • 20 g Green Onion (thinly sliced) 

Instructions
 

  • Peel off the potatoes, onions, zucchini, and garlic, and dice them into cube-sized pieces.
  • In a medium bowl, add flour, cornstarch, salt, and water and mix it until a rough dough forms.
  • Knead the rough dough for about 5 minutes until it sticks together firmly, smoothly, and elastic.
  • Wrap the noodle dough with a cling wrap and refrigerate it for 2 hours.
  • Boil the Korean soup stock over medium-high heat in a medium-sized saucepan.
  • Add peeled and diced potato and onion and mix it for about 10 minutes.
  • While boiling the soup, place a water bowl next to the stove.
  • You will need water to stretch and pull the dough easily, and it will help make the dough flakes thin.
  • Take the dough out of the fridge. Pull off the part of the dough in one hand, use your thumb and index finger to flatten it, and drop it into the boiled soup.
  • Add the Korean soy sauce, salt, minced garlic, diced carrots, and zucchini to a boiling soup.
  • Stir and cook the soup for 5 minutes until the vegetables are cooked but not too tender.
  • Once the noodles are cooked, serve them hot and garnish them with slices of onions.

Nutrition

Calories: 410kcal | Carbohydrates: 42.93g | Protein: 37.97g | Fat: 6.14g | Saturated Fat: 1.76g | Cholesterol: 252mg | Sodium: 2371.25mg | Potassium: 910mg | Fiber: 1.6g | Sugar: 0.29g | Calcium: 197.12mg | Iron: 30.32mg
Keyword sujebi, Sujebi recipe
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Conclusion

This hot, hearty, and delicious sujebi dish is prepared and served right away to fully appreciate and enjoy the potato dumplings and soup.

Try this recipe at home, and if you like it, share your experience in the comment box. Stay with us for more recipes. 

Frequently Asked Questions (FAQs)

How long does it take to keep Sujebi dough in the fridge?

Once you knead the dough by hand for 10 to 12 minutes, seal it with a cling wrap and set it aside to rest while preparing the soup.

What does Sujebi taste like?

We generally use regular flour when making the dough, but you can also make it with glutinous rice flour, and it will make the dough taste a little like rice cake when cooked.

Does Sujebi have meat in it?

Sujebi is generally made from thinly pulled flour dough, sliced vegetables, and Korean soup. Depending on taste, you can make broth instead of soy sauce with beef or various kinds of vegetables.

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