Sujebi (Hand-Torn Noddle Soup)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    2015
based on 1 ratings

Sujebi is simple and rustic, making an easy dinner for any night of the week. The dough for the noodles comes together easily, can be made a day ahead and refrigerated, and requires no fussy rolling out. The dashi forms the base of a simple, clean-tasting soup, and can be substituted for vegetarian dashi so that everyone can enjoy this comforting dish.

recipe updated Dec 12, 2024

Ingredients

  • Egg icon
    Egg
    1
  • Water icon
    Water
    80 g
  • Dashi icon
    Dashi
    2 L
  • Potato icon
    Potato
    140 g
  • Onion icon
    Onion
    75 g
  • Garlic clove icon
    Garlic clove
    2
  • Green onion icon
    Green onion
    45 g
  • All purpose flour icon
    All purpose flour
    180 g
  • Vegetable oil icon
    Vegetable oil
    1 teaspoon
  • Salt icon
    Salt
    ¼ teaspoon
  • Sea salt icon
    Sea salt
    ½ teaspoon
  • Korean soup soy sauce icon
    Korean soup soy sauce
    1 tablespoon
  • Sesame oil icon
    Sesame oil
    1 tablespoon

Tools

  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Lightly floured surface

Step preview

  1. Attach the Dough Tool
  2. Add all purpose flour, egg, vegetable oil, salt and water to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted until smooth - 3 min, Speed 1
  5. Cover a clean work surface with plastic wrap
  6. Transfer content of Cooking Chef XL Bowl to work surface
  7. Wrap with foil then set aside
  8. Clean Cooking Chef bowl
  9. Attach the Stir Tool
  10. Add dashi, sea salt and Korean soup soy sauce to the Cooking Chef XL Bowl
  11. Heat with splashguard fitted until dissolved - 3 min, 110°C, Speed OFF
  12. Then add potato, onion and garlic clove to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until softened - 8 min, 105°C, Stir 3
  14. Transfer dough to lightly floured surface
  15. Knead - 1 min
  16. Tear off a small piece of dough, flatten with your hands until about 3 mm thick then set aside
  17. Repeat with the rest
  18. Transfer shaped dough to Cooking Chef XL Bowl
  19. Add green onion and sesame oil to the Cooking Chef XL Bowl
  20. Cook with splashguard fitted until combined - 6 min, 110°C, Stir 2
  21. Serve
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