SuJaeBi is a traditional Korean soup made with flour dough and vegetables.
Serves: 3
Ingredients: Resource from www.aeriskitchen.com
1 Cup Potatoes – red, white, yellow; Cut all vegetables into thin fan shapes)
1 Cup Zucchini
½ Cup Carrots
½ Cup Onion
¼ Cup Green Onion
Dough Ingredients:
2 Generous Cups All Purpose Flour
1 Egg
¾ Cup Water
1 tsp Salt
1 Generous Tbsp Oil
Seasoning Ingredients:
2 tsp Soy Sauce
½ Tbsp Minced Garlic
¼-½ tsp Salt
1 tsp Sesame Oil (Optional)
Broth Ingredients:
11 Cups Water
1 Medium-Sized Onion
6 oz Korean Radish
6 Garlic Cloves
4 Pieces Dried Kelp (1 X 1 inch)
2 Green Onions
2 Dried Shiitake Mushrooms
Preparation:
Making the dough:
To make the chewy dough, add 2 generous cups of all purpose flour, 1 tsp of salt, 1 Tbsp of cooking oil, ¾ cup of water, and 1 egg in a mixing bowl.
The oil and egg are the key ingredients for chewy sujaebi.
Start to mix it with a fork and then knead the dough with your hands. If you have a stand mixer, you can use it. Knead the dough with a mixer or your hands for about 5 to 10 minutes, until it becomes soft. I put the dough in a glass bowl and covered it with plastic wrap. Put the dough in the refrigerator for at least 3 hours, or even overnight. This process helps to get a chewy and elastic texture.
For about 30 minutes before you make the sujaebi, take out your dough from the refrigerator. The dough is cool right now, so warm it up little bit by covering it with a kitchen towel and letting it sit out at room temperature. The dough will become softer.
Now, let’s make the delicious savory broth for the soup. OR follow the vegetable broth recipe at the end of this recipe.
Pour 8 cups of water in a pot. Add 6 large pieces of dried anchovies and 4 pieces of kelp. These gigantic dried anchovies are for making anchovy stock. If you have smaller ones, you can use about 10 dried anchovies of those.
Once the broth starts to boil, cook it for 5 minutes on medium-high. After 5 minutes, discard the kelp and continuously cook the dried anchovies for 15 more minutes on medium.
Meanwhile, cut 1 cup of zucchini, 1 cup of potato, and ¼ cup of carrot into thin fan shapes. Slice ½ cup of onion into ¼-inch thick pieces. Cut ¼ cup of green onion into 1-inch pieces.
After 15 minutes, remove the anchovies from the broth. You should have about 6 cups of good anchovy stock. (For the right seasoning for this recipe, make sure that you use 6 cups of broth for this recipe.) If you are a vegetarian, you can also use 6 cups of my homemade vegetable broth that I posted before.
Vegetable Broth Recipe
Prepare 1 medium-sized onion, about 6 oz Korean radish, 6 cloves of garlic, 4 pieces of dried kelp (1 X 1 inch), 2 green onions, and 2 dried shiitake mushrooms. Cut the onion in half, and cut the radish into a similar size as the onion. You can also cut the green onions in half. All these ingredients will give you great flavor for your vegetable broth.
However, some of the ingredients might be a little difficult for you to find, such as the Korean radish, shiitake mushrooms, and dried kelp. So, those can be optional, and if that’s the case, use about 8 cups water instead of 11 cups in this recipe to make the broth since it will lose some flavor by omitting them. If you can get all the ingredients, that’s the best.
Pour 11 cups of water in a large pot.
Put all the prepared vegetable ingredients in the water. Once it start to boil, cook it for about 5 minutes on high.
5 minutes later, take the kelp out of the boiling water and discard it. If you boil the kelp for too long, some sticky juice will come out of the kelp, giving the broth a bitter taste – that’s why we take it out in 5 minutes.
Now, reduce the temperature to medium and cover the pot with a lid. Cook it for about 30 more minutes on medium.
30 minutes later, you will see this brownish-colored broth.
Take out all the cooked vegetables out of the water and discard them, except for the cooked Korean radish and shiitake mushrooms.
You will get about 8 cups worth of vegetable broth.
I like to store my homemade broth in wide-mouth glass jars. These are 4 pint mason jars. A pint jar can hold 2 cups of liquid and a quarter jar can hold about 4 cups.
Pour 2 cups of vegetable broth in each jar. Once it is cools down, put the lid on and store them in the refrigerator. You can use the broth for about 2 weeks. If you want to keep them longer, pour less broth in the jars and put them in the freezer. (If you fill the jars full of broth, the jars can break in the freezer.)
Ince the cooked shiitake mushrooms and radish cool down a bit, you can chop them up and use them in a soup recipe with your vegetable broth. You could make a simple soybean paste soup with them by adding some tofu and onion.
How to cook dough in broth:
Pull some of the dough to stretch it out and make it thin with both hands. Tear some of the thin dough and drop the piece into the broth. Keep doing that for the rest of the dough. Bring the temperature up to high. Once the broth starts to boil again, cook the dough for 5 minutes.
After 5 minutes, add all the prepared vegetables, except for the green onion.
Then, add the seasoning ingredients:
2 tsp soy sauce, ½ Tbsp minced garlic, and ⅛-¼ tsp salt. Bring it back to a boil and cook it for 8 minutes, or until the potato is done cooking. (I used yellow potato for this recipe, and they cook faster than some other kinds. If you use some firm potatoes that take longer to cook, start to cook them with the dough earlier).
After 8 minutes, add the green onion and cook 1 more minute.
Before serving, add 1 tsp of sesame oil. Depending on your tastes, you can adjust the amount of salt and sesame oil. If you don’t like sesame oil, you can skip it.