Potato Sujebi (감자수제비) – A Hearty, Rustic Korean Comfort Meal
Sujebi (수제비) is a traditional Korean hand-pulled dough soup, known for its chewy torn noodles and warming, umami-rich broth. This version includes potatoes for an extra layer of heartiness and texture. It’s a dish born from frugal home cooking—humble ingredients, handmade dough, and a deeply satisfying bite in every spoonful.
Simple, cozy, and perfect for a rainy day or when you want a bowl of something nurturing and nostalgic.
Equipment
Ingredients
- Dough
- all-purpose flour
- water
- salt
- Broth
- water
- anchovy soup stock tablet (or a handful of dried anchovies)
- dried kelp (dashima), about 5 cm square
- Vegetables
- potato
- zucchini
- green onion
- Seasoning
- soup soy sauce (guk-ganjang)
- salt
- minced garlic
Instructions
- In a bowl, mix the flour, water, and a pinch of salt. Knead until it forms a smooth, firm dough. Cover and place in the fridge to rest while you prep the other ingredients.
- In a pot, add water, the anchovy stock tablet (or dried anchovies), and dried kelp. Bring to a boil over medium heat, then lower and simmer for 10 minutes.
- While the broth simmers, slice the potato and zucchini into bite-sized pieces. Slice green onion and set it aside separately.
- Remove the kelp (and dried anchovies, if used) from the pot. Increase heat to high, and add the potato and zucchini. Season with soup soy sauce, a bit of salt, and minced garlic.
- Take the rested dough out of the fridge. Using your fingers, stretch and tear small flat pieces of dough and drop them directly into the boiling broth. Repeat until all the dough is used.
- Let the soup boil for about 5 minutes, or until the dough pieces are fully cooked and slightly translucent.
- Add chopped green onions and give it one final stir. Adjust seasoning if needed.
- Ladle into bowls and serve hot. Enjoy it with a side of kimchi for the perfect balance.
Tips
- Dough texture: If it feels too sticky, dust your fingers lightly with flour while tearing.
Potato Sujebi
Ingredients
Dough
- 5 tbsp all-purpose flour
- 2 tbsp water
- 1 pinch salt
Broth
- 2/3 cup water
- 1 anchovy soup stock tablet or a handful of dried anchovies
- 1 piece dried kelp dashima, about 5 cm square
Vegetables
- 2 small potato
- 1/4 zucchini
- 1 stalk green onion
Seasoning
- 1/2 tbsp soup soy sauce guk-ganjang
- salt to taste
- 1/2 tsp minced garlic
Instructions
- In a bowl, mix the flour, water, and a pinch of salt. Knead until it forms a smooth, firm dough. Cover and place in the fridge to rest while you prep the other ingredients.
- In a pot, add water, the anchovy stock tablet (or dried anchovies), and dried kelp. Bring to a boil over medium heat, then lower and simmer for 10 minutes.
- While the broth simmers, slice the potato and zucchini into bite-sized pieces. Slice green onion and set it aside separately.
- Remove the kelp (and dried anchovies, if used) from the pot. Increase heat to high, and add the potato and zucchini. Season with soup soy sauce, a bit of salt, and minced garlic.
- Take the rested dough out of the fridge. Using your fingers, stretch and tear small flat pieces of dough and drop them directly into the boiling broth. Repeat until all the dough is used.
- Let the soup boil for about 5 minutes, or until the dough pieces are fully cooked and slightly translucent.
- Add chopped green onions and give it one final stir. Adjust seasoning if needed.
- Ladle into bowls and serve hot. Enjoy it with a side of kimchi for the perfect balance.
