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Eolkeun-sujebi

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Delicacy of Spicy Soup and Chewy Dough

 

Sujebi (featured in June 2012, issue 201) is a Korean traditional soup with various vegetables and dough flakes torn by hand. Sujebi is considered a typical commoner’s food. There are several types of sujebi depending on which ingredients are added. There are, for example, haemul-sujebi (with seafood), gamja-sujebi (with potato), and deulkkae-sujebi (with perilla seeds). Today we are going to make one type of the dish. It is the eolkeun-sujebi that is cooked with a Korean traditional sauce, gochujang (red pepper paste). The “eolkeun” in the name comes from the Korean word “eolken-hada,” which means “one’s mouth is burning because of the spiciness.” Just as the name suggests, eolkeun-sujebi has a spicy and refreshing taste thanks to the addition of gochujang.
Like other kinds of sujebi dishes, it is neither colorful nor abundant in ingredients. But the taste of the soup is addictive and you’ll never grow tired of it.
Thanks to the spicy and refreshing flavor, the soup is popular as a remedy for hangovers. It is also regarded as a perfect food to heat up the body on a rainy or chilly day.


Cooking Tips

The key point in making delicious sujebi is chewy dough. The more you knead the dough, the chewier it will become. Work the dough until it becomes smooth and supple and does not stick to your hands. After that, put the dough in a freezer for about 30 minutes. It will make the dough even chewier.

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How to Make Eolkeun-sujebi (one serving)
Main Ingredients: 50g flour, 70g potato, 20g green pumpkin, 20g onion, 30g red pepper paste, 5g red pepper powder, an egg
Sub Ingredients: 15g dried anchovy, 4g kelp, 10g pepper, 10g green onion, 10g crushed garlic

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1. Mix the flour with water, salt, oil, and an egg; and make the dough.

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2. Cover the dough with a moistened cloth or wrap it in plastic.

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3. Put water into a pot and make the anchovy broth. Boil for five minutes. Filter the boiled water through a strainer.

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4. Cut the green pumpkin and potato into semicircles 0.5cm thick. Cut the pepper and onion into bite-size pieces. Julienne the spring onion.

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5. Put the broth in a pot. Put the red pepper paste and red pepper powder into the pot.

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6. When the broth starts boiling, add the potato and crushed garlic.

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7. When the potato is half-cooked, tear the dough roughly by hand into flakes and add them to the soup.

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8. Add other ingredients. Cook on high until dough flakes start floating at the top.

Park Sung Eun  parkse@agrinet.co.kr

<저작권자 © AgraFood, 무단 전재 및 재배포 금지>

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