Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Add water and vegetable oil, and mix until the dough comes together.
2. Knead the dough for 5-10 minutes until it becomes smooth and elastic. Cover the dough with a damp towel and let it rest for 10 minutes.
3. In the meantime, heat a large pot over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and become tender.
5. Pour the vegetable broth into the pot and bring it to a boil. Reduce the heat to low and let the broth simmer.
6. On a floured surface, roll out the dough to about 1/4 inch thickness. Cut the dough into small pieces, about 1 inch in size.
7. Drop the dough pieces into the simmering broth, one at a time. Cook for 5-7 minutes until the dough is cooked through.
8. Add soy sauce, sesame oil, salt, and pepper to the pot. Stir well to combine.
9. Serve the mushroom sujebi hot, garnished with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 11g
Carbohydrates: 47g
Protein: 8g
Sodium: 1200mg
Fiber: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Chicken or beef broth can be used instead of vegetable broth.
- Shitake mushrooms or any other type of mushroom can be used instead of sliced mushrooms.
Variations:
- Add diced potatoes or carrots to the broth for extra flavor and nutrition.
- Use chicken or beef instead of mushrooms for a meaty version of sujebi.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Kneading the dough well is important for a smooth and elastic texture.
- Drop the dough pieces into the broth gently to avoid splashing.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover mushroom sujebi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mushroom sujebi in a pot over medium heat until heated through.
Presentation ideas:
Serve the mushroom sujebi in individual bowls, garnished with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
- Kimchi
- Steamed rice
- Pickled vegetables
Suggested side dishes:
- Korean fried chicken
- Japchae (stir-fried glass noodles)
- Bulgogi (Korean grilled beef)
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the broth is too thin, add a little more flour to thicken it.
Food safety advice:
- Make sure to cook the dough pieces thoroughly before serving.
- Store the leftover mushroom sujebi in the refrigerator and consume within 3 days.
Food history:
Sujebi is a traditional Korean soup made with flour dough and various ingredients such as vegetables, meat, or seafood. It is a popular comfort food in Korea, especially during the cold winter months.
Flavor profiles:
The mushroom sujebi has a savory and slightly nutty flavor from the mushrooms, with a hint of sesame oil and soy sauce.
Serving suggestions:
Serve the mushroom sujebi as a main dish for lunch or dinner. It can also be served as a side dish or appetizer.
Related Categories
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Region: Korean
Taste: Savory, Umami, Earthy, Hearty, Comforting