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Korean Hand-Torn Noodle Soup with Chicken (Sujebi)
Rustic hand-torn wheat noodles are the star of sujebi, a hearty, brothy Korean soup. In Seoul, we learned there are countless ways to make the dish, but for our version, we combined our favorite elements of the recipes we learned from home cook Insook Park and chef Hyeong Joon Woo. Dried anchovy stock is classic for sujebi, but we make a chicken broth by poaching bone-in breasts, then we shred the meat to add back to the soup. The dumpling-like noodles are formed by pinching off and flattening bits of a simple hand-kneaded dough and dropping them directly into the broth as they’re torn. For a little heat and umami, we add gochujang, the fermented chili paste that’s a staple ingredient in the Korean kitchen. We also add gochugaru, Korean red pepper flakes, for a little color and a smoky-fruity-spicy flavor dimension, but if it’s not available, simply omit it—the soup still will be delicious.
4 to 6
Servings
Tip
Don’t add more water to the dough, even if it feels dry at first. The flour will hydrate during kneading and, after a few minutes, will become supple and tender. Don’t worry about trying to form tidy, uniform noodles. Uneven shapes and sizes are part of the charm of this soup.
1¼ hours
Ingredients
-
1
cup all-purpose flour, plus more for dusting
-
Kosher salt and ground black pepper
Directions
-
01In a large bowl, stir together the flour and ½ teaspoon salt. Make a well in the center of the flour and add ⅓ cup water. Using a silicone spatula or wooden spoon, begin incorporating the flour by stirring at the center and gradually drawing in more, until a shaggy dough forms. Using the heel of your palm, knead the dough in the bowl, swiping along the sides to incorporate dry bits. Lightly flour the counter and turn the dough out onto it. Lightly flour your hands and knead until the dough is smooth, about 4 minutes. Form the dough into a ball, wrap it in plastic wrap and let rest at room temperature while you make the soup.
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