Question 1

Why do you rest sujebi dough before tearing it?

Accepted Answer

Rest sujebi dough for 30 minutes so the gluten relaxes and the dough stretches thin without snapping. Thin hand-torn dough flakes cook tender and slightly chewy, while unrested dough tears thick, stays heavy in the center, and can taste floury after simmering.

Question 2

How thin should I tear the dough for sujebi?

Accepted Answer

Tear sujebi dough thin enough that you can almost see light through each piece. Wet your fingers, pinch off a walnut-size piece, stretch it thin, and tear irregular flakes directly into the simmering anchovy broth. Stir gently every few pieces so the dough does not stick together.

Question 3

How do I keep anchovy broth from tasting bitter or fishy?

Accepted Answer

Remove the heads and dark guts from 12 large dried anchovies before simmering, and pull the dried kelp from the pot as soon as the water begins to simmer, about 8 to 10 minutes. Boiled kelp turns anchovy broth slick and bitter instead of clean.

Question 4

When is sujebi done cooking?

Accepted Answer

Sujebi is done when the hand-torn dough flakes are tender, slightly chewy, and no longer floury in the center. After all the dough enters the broth, simmer 4 minutes, add zucchini, and cook 3 to 4 minutes more. Taste one dough piece to confirm doneness.

Question 5

Can I make sujebi dough or broth ahead of time?

Accepted Answer

Yes. Knead, oil, wrap, and refrigerate sujebi dough up to 24 hours ahead, then let it sit at room temperature for 20 minutes before tearing. Anchovy-kelp broth can be refrigerated for 3 days or frozen for 2 months, making sujebi a 25-minute meal.

Question 6

How do I store and reheat leftover sujebi?

Accepted Answer

Store leftover sujebi in an airtight container in the refrigerator. The hand-torn dough keeps absorbing broth as it sits, so reheat gently with 1/2 cup water or anchovy broth per serving. Taste after reheating and add a small pinch of salt if the broth tastes flat.

Ingredient	Quantity
all-purpose flourplus more for dusting	2 cups
fine sea saltfor the dough	1/2 teaspoon
cool water	3/4 cup, plus 1 to 2 tablespoons if needed

Culinary Explorer

Sujebi (Hand-Torn Dough Soup)

Ingredients

all-purpose flour

fine sea salt

cool water

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