Discover the Comfort of Sujebi
Sujebi, also known as hand-pulled dough soup, is a beloved traditional Korean dish that embodies the warmth and heartiness of Korean cuisine. This delightful soup is made by tearing hand-crafted dough flakes and simmering them in a rich, umami broth typically made from dried anchovies, shellfish, and kelp. The dish is often prepared with a medley of fresh vegetables such as zucchini and potatoes, making it not only appetizing but also packed with nutrients. Sujebi is especially favored on rainy days, providing a comforting meal that warms the soul.
Originating from the early Goryeo period, sujebi has evolved from a rare delicacy enjoyed during special occasions to a popular staple in Korean households today. The term ‘sujebi’ itself is derived from the Hanja words for ‘hand’ and ‘folded’, signifying the method in which the dough is prepared. Over the centuries, various regional adaptations have emerged, with names and ingredients differing across Korea, contributing to the dish’s versatile charm.
How to Prepare Sujebi
To create a delicious bowl of sujebi, start by making the dough from wheat flour mixed with water, which is then pulled apart into irregular pieces. The broth is simmered for hours to unlock deep flavors, followed by the addition of the pulled dough and chosen vegetables. A classic sujebi recipe includes:
- 2 cups of flour
- 1 teaspoon of salt
- Water as needed
- Broth made from dried anchovies, kelp, and vegetables
- Vegetables like zucchini and potatoes, sliced
Cooking sujebi is a wonderful way to connect with Korean culture, and making it from scratch brings a rewarding hands-on experience. Whether served at family gatherings or small get-togethers, sujebi continues to be a quintessential comfort food that reflects the rich culinary heritage of Korea.