Spicy Gochujang Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
Spicy gochujang sujebi is made by simmering chewy pieces of hand-torn dough with potatoes and vegetables in a hot, spicy gochujang broth.
Spicy gochujang sujebi is made by simmering chewy pieces of hand-torn dough with potatoes and vegetables in a hot, spicy gochujang broth. It’s just right for a rainy day or whenever you want a warm, filling meal.
Soups & stews · 35 minutes to cook
Tips: Let the dough rest for a good while so it’s smoother and chewier when you tear it by hand.
Tips: Tear the dough into thin pieces instead of adding thick pieces all at once, so they cook evenly.
Tips: Gochujang varies in saltiness by brand, so taste the broth at the end before adding salt.
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Ingredients (1 serving)
- All-purpose flour — 80 g
- Potato — 1 pc
- Dried anchovies — 8 g
- Kombu — 5 g
- Water — 545 ml
- Gochujang (Korean red chili paste) — 1 Tbsp
- Onion — 0.3 pc
- Korean zucchini — 0.3 pc
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Korean chili flakes — 0.5 tsp
- Soy sauce — 1 tsp
- Salt — 0.2 tsp