Serves 4
30 min
Sujebi Korean Hand-Torn Noodles
Recipe GLPRd8b52929ca823a
Sujebi is a traditional Korean noodle dish made from simple hand-torn dough pieces cooked directly in simmering broth. The dough is mixed, kneaded until smooth, then torn by hand into irregular pieces and dropped into hot soup, where they absorb the flavorful broth and cook through in just minutes. This rustic, comforting dish serves as the foundation for countless Korean soups and is loved for its tender, chewy texture.
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Ingredients
1⅔ cups All-purpose flour
1¼ tsp Kosher salt (Diamond Crystal or Morton)
2 tsp Vegetable oil
⅓ cup Water
Directions
In a large mixing bowl, combine the flour, kosher salt, and vegetable oil. Slowly drizzle in the water while mixing with your hand using a claw-like motion until the dough begins to come together into a shaggy, sticky mass. Add additional water or flour 1 tablespoon at a time as needed to reach the right consistency—the dough should be moist but not overly wet.
Knead the dough in the bowl for 8 to 10 minutes until it becomes smooth, taut, and pulls cleanly away from the bowl sides. The surface should feel smooth and elastic.
Wrap the dough tightly in plastic wrap or place it in a resealable plastic bag and seal. Allow the dough to rest at room temperature for at least 15 minutes before using. (Alternatively, refrigerate for up to 12 hours and bring to room temperature before proceeding.)
When ready to cook, divide the dough into 2 or 3 manageable portions. Hold one portion in your hand and gently stretch and tear off small pieces with your other hand, creating thin noodle strands approximately 1 to 2 inches long. The thickness does not need to be uniform.
Gently place each torn piece directly into a pot of simmering soup of your choice over medium-low heat, working as quickly as possible to use all the dough. Stir gently and cook, stirring occasionally, until the noodles are cooked through with no floury taste remaining, about 5 minutes.
