Sujebi Recipe: How to Make Hand-Pulled Noodle Soup

For the noodles:

• 2 cups all-purpose flour
• ½ teaspoon Kosher salt
• ½ tablespoon potato starch, or cornstarch
• ½ tablespoon vegetable oil
• ½ cup water

For the soup:

• 1 teaspoon vegetable oil
• 10 flat anchovy fillets
• 8 cups water
• ¼ cup dried kelp
• ½ medium white onion, thinly sliced
• 4 garlic cloves, minced
• 1 medium carrot, peeled and sliced thin
• 2 medium potatoes, peeled and cut into ½-inch pieces
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• Thinly sliced green onion and kimchi, for garnish (optional)

Note: The total time does not include up to 2 hours of inactive time.

1. 1

   Make the noodle dough. In a large bowl, combine the flour, salt, potato starch, and vegetable oil. Slowly drizzle in the water, pausing to stir the dough after adding a few tablespoons of water. Continue adding water and mixing until the dough forms.

2. 2

   Transfer the dough to a lightly floured surface, and knead until it is smooth and very elastic, about 5–10 minutes.

3. 3

   Wrap the dough in plastic wrap and place it in the refrigerator to chill for 1–2 hours.

4. 4

   Make the sujebi stock. In a large pot over medium heat, add the vegetable oil. When the oil is hot, add the anchovy fillets and cook until they begin to break up, about 2–3 minutes.

5. 5

   Add the dried kelp and 8 cups of water to the pot. Increase the heat to medium-high heat and bring the stock to a boil. Decrease the heat to medium-low and allow it to simmer for 30 minutes.

6. 6

   Remove the pot from the heat and remove any large pieces of rehydrated kelp. Slice the kelp into bite-sized pieces.

7. 7

   Return the pot to the stove and increase the heat to medium-high heat. Add the onion, garlic, potato, and carrot to the broth. Boil the vegetables until the potatoes are fork-tender, about 15 minutes.

8. 8

   Halfway through cooking the vegetables, stir the soy sauce, sesame oil, and sliced kelp into the soup.
   

9. 9

   While the vegetables are boiling, remove the dough from the refrigerator and allow it to come to room temperature for 5 minutes.

10. 10

    Hold the dough in the palm of one hand and use the thumb and index finger of your opposite hand to pull off a thin, flat piece of dough that is roughly 1 inch long and ⅛-inch thick. Make sure your piece is as thin as possible. Drop the noodle into the boiling soup.

11. 11

    Repeat this process with the remainder of the dough.

12. 12

    When all of the noodles have been added to the pot, reduce the heat to low and cover the pot with a lid. Allow the dough pieces to cook until all of the noodles have floated to the surface, about 5–10 minutes.

13. 13

    Remove the pot from the heat and immediately ladle the soup into serving bowls. Garnish the noodle soup with sliced scallions and kimchi.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.