Sunday, November 6, 2011

Kimchi Sujebi 김치 수제비

So, I did a summery/spring type dish last week. OK, it was a summer dish. But I know that the weather in Korean should be getting colder as Winter is approaching...ok I hear that it is still quite warm and the moment as some people are just hoping that it will get colder soon..*hem hem not mentioning names*

Anyways, I hope I can do I dish that you can enjoy in Winter...something to enjoy when the cold strikes. So the dish is going to be kimchi sujebi (김치 수제비). Sujebi is the actual dish, but I'm going to tell you guys about the Kimchi version because
1) I LOVE kimchi
2) I think it tastes better

I want you guys to keep in minds that this is not the only way to cook the dish, there are other versions of it that you can make. And really, you can put practically anything that you want in it, But this is my version :D

It has been a while since I have done one of these, but here is a kinda history lesson on the origins of sujebi.

It is a traditional Korean soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok. (or you can always eat Pajeon, refer to the recipe on my site)

The broth for sujebi is usually made with dried anchovies, shellfish, and kelp. In order to obtain a rich, umami flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or kimchi, most often zucchini and potatoes.

Korean people began to eat sujebi and guksu (국수 noodles), both dishes made of wheat flour, from the early Goryeo period, but the name sujebi dates from the mid Joseon period.

From the Joseon period, people started making various types of sujeobi according to various purposes. Sujebi is today considered a typical commoner's food, but in the past, it was relatively rare and used for special occasions especially janchi.
In North Korea, sujebi is called milgaru ddeudeo guk (밀가루뜨더국), which is the words comprising three words: milgaru (밀가루; literally "wheat flour") + ddeudeo (뜯어; literally "tearing" or "torn") guk (국; literally "soup").

Sujebi is also called different names in different parts of Korea.

Anyways, enough of the history lesson, on to the actual dish itself.

vegetable oil
dried anchovies
green onion
sesame oil


For the Flour
1. Combine 2 cups of all purpose flour with ¾ cup water, ½ ts salt, and 1 TBS of vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly.
2. Put the dough into a plastic bag and keep it in the refrigerator.

For the Stock
1. In a shallow pot, place 3 ½ cup water, ½ cup chopped kimchi, 2 TBS kimchi juice, 1 medium sized potato (peeled and cut into chunks), ¼ cup amount of sliced onion, and 5 large dried anchovies (after removing the heads and guts).
2. Close the lid and bring to a boil for 10 minutes over medium high heat. Lower the heat and simmer another 10 minutes.
3. Chop 1 stalk of green onion and set aside.
4. Take out the dough from the refrigerator and knead a few more minutes until the dough gets smooth and silky.
5. Put the dough back into the plastic bag.
6. Open the lid of the boiling pot and take out the anchovies and add 1-2 TBS hot pepper paste. Stir it with a spoon.

Making Kimchi Sujebi
1. Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out.
2. Close the lid and boil it for a few more minutes to cook the dough
3. Turn the heat off and add the chopped green onion and a few drops of sesame oil.
Serve hot!

And there you have it, a hot dish that you can savour when the Winter chill arrives in Korea. This is not too hard to make and it is sure to bring back memories of you childhood for you.

That is it from me today. Please do enjoy this dish when it get's hotter, and I will continue to experiment with dishes that will suit both Winter and Summer so everyone will have a reason to visit this site. ^~^

1 comment:

  1. I love this recipe! Good and healthy, the perfect example to present hansik! You could precise the pictures are from maangchi website though.