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5 from 2 votes

Sujebi Noodles Recipe

Servings 2 people
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 2 cups + 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1 scallion chopped, for garnish
  • 1/2 onion sliced into 1/2 inch pieces
  • 2 medium potatoes sliced into 1/2 inch pieces
  • 1/2 zucchini sliced into 1/2 inch pieces
  • 1 tbsp garlic minced
  • 1 tbsp soup soy sauce substitue with fish sauce or salt to taste

Anchovy Broth

  • 12 dried anchovies innards removed
  • 4 pieces dried kelp about 2-inches each
  • 1/2 medium onion
  • 8 cups water

Spicy Paste (optional)

  • 1 1/2 tbsp gochugaru
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp Sujebi soup

Instructions

  • Toast the anchovies then add water, dried kelp, onion, and boil for 20 minutes.
  • In a bowl, combine flour, water, and salt and knead until it forms into a ball. Wrap and let it rest in the fridge.
  • Cut the potatoes and zucchini into bite size pieces. Julienne the onion, mince the garlic and chop the scallions.
  • Strain the broth then bring it to a boil. Add the potatoes and onions. When the potatoes are almost done, add the zucchini, minced garlic, and soup soy sauce.
  • Take the dough out and wet your hands so the dough doesn't stick. Tear off a piece of the dough and stretch it out thinly then add it to the soup. Repeat until all the dough is gone.
  • Boil until the noodles are fully cooked, about 2 to 3 minutes. Garnish with scallions.

To Make It Spicy (optional)

  • Combine the gochugaru, fish sauce, and sujebi soup. Mix together until it forms a paste.
  • Place a dollop of paste in the soup and mix well!
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Korean