Sujebi recipe

Home Forums Recipe requests Sujebi recipe

This topic contains 3 replies, has 3 voices, and was last updated by  Maangchi 8 years, 1 month ago.

Viewing 4 posts - 1 through 4 (of 4 total)
  • Author
  • #48777


    This is something my mom made when I was sick, but I can’t seem to find any recipes for this. I JUST RECENTLY found out that this was called “sujebi”. My mom used to call it (what sounded like) ddeudukjebi.. Now I know it should be sujebi! Can’t wait! Thanks! (^_^)




    That’s right, it’s sujebi. ok, sujebi your request is already included in the list of my future video recipes. Thank you for your request!



    My mother taught me to make a very different sujebi recipe than I have seen on the internet. Your viewers might be interested – everyone I have ever made it for loves it.

    Slice beef into thin strips -I use top sirloin, chuck or brisket – about 1 lb for 4 people

    3-5 minced garlic cloves

    3-5 scallions, cut on diagonal, thinly

    Saute these in 4 Qt pot in 1-2 Tbsp sesame oil, over moderate heat till the meat is browned. Add 2-3 Tbsp soy sauce (I use Kikkoman low sodium – chinese soy sauce doesn’t work well – whatever you do don’t use La Choy!) The amount of soy sauce is according to taste, but don’t overdo it.

    Cook for about 1 minute to let the soy permeate meat. Season with black pepper. Add 5-6 cups of water. bring to boil, reduce heat and simmer for an hour or so.

    Meanwhile, mix 2 cups wheat flour with 1/2 cup cold water, reserving a little of the water. You want a dough that is easy to handle, not sticky. Knead for a minute to make sure water is evenly disstributed, put back in bowl and cover with a towel. This should rest for about 1/2 hour.

    Taste soup after 45 minutes and adjust seasoning. If it tastes a little thin, I add a little Sogogi Dashi powder (Beef dashi powder, available in oriental stores). It depends on the meat how strong the flavor is.

    Increase temp and add dumplings. I hold the ball of dough in my hand and flatten out one edge, tearing off pieces about 1 – 1 1/2 inch around. They shouldn’t be thicker than 1/4 inch.

    Simmer for a few minutes, and test the dumplings. They should be a little chewy, but not raw tasting. Drop in a few more sliced scallions and serve.

    My family loves to have a little steamed rice and Kim (seasoned laver or seaweed), takuan and kimchi with this. Good with Segumchi namul (spinach sidedish) too!



    Sujebi recipe is posted!

Viewing 4 posts - 1 through 4 (of 4 total)

You must be logged in to reply to this topic.