Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 cup of water
- 1/4 cup of gochujang (Korean red pepper paste)
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 1/2 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Gradually add the water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 10 minutes.
2. In a small mixing bowl, whisk together the gochujang, soy sauce, sesame oil, and vegetable oil. Set aside.
3. In a large pot, bring the vegetable broth to a boil.
4. On a floured surface, roll out the dough into a thin sheet. Cut the dough into small pieces using a knife or kitchen scissors.
5. Drop the dough pieces into the boiling broth and cook for 5-7 minutes or until they float to the surface.
6. Add the tofu cubes and the gochujang mixture to the pot. Stir well and cook for another 5 minutes.
7. Add the minced garlic, chopped scallions, and chopped cilantro to the pot. Stir well and cook for another 2-3 minutes.
8. Ladle the sujebi into bowls and sprinkle with toasted sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 11g
Carbohydrates: 52g
Protein: 14g
Sodium: 1,200mg
Sugar: 2g
Substitutions for ingredients:
- Instead of tofu, you can use chicken, beef, or shrimp.
- Instead of vegetable broth, you can use chicken or beef broth.
- Instead of gochujang, you can use sriracha or any other hot sauce.
Variations:
- Add vegetables such as carrots, zucchini, or mushrooms to the pot.
- Use different types of protein such as chicken, beef, or shrimp.
- Add a boiled egg to each bowl for extra protein.
Tips and tricks:
- Make sure to knead the dough well to achieve a smooth and elastic texture.
- Use a sharp knife or kitchen scissors to cut the dough into small pieces.
- Adjust the amount of gochujang according to your spice preference.
Storage instructions:
Store any leftover sujebi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sujebi in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the sujebi in individual bowls and garnish with chopped scallions and cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Toasted sesame seeds
Pairings:
- Kimchi
- Steamed rice
Suggested side dishes:
- Korean pancake (jeon)
- Steamed vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to cook the sujebi thoroughly to avoid any foodborne illnesses.
Food history:
Sujebi is a traditional Korean dish that originated in the countryside. It is a type of Korean noodle soup that is made by tearing pieces of dough and boiling them in a broth.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the sujebi hot with a side of kimchi and steamed rice.
Related Categories
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Region: Korean