Sujebi recipe

KalaMatsu,

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!

https://www.maangchi.com/recipe/sujebi