Rainy Day Sujebi with Anchovy-Kelp Tablets
코인육수 수제비·(koin-yuksu sujebi)
Gyeran Bap & Quiet Comforts
If you grew up in a Korean household, the sound of rain hitting the windows meant one thing: flour. Hand-torn, rustic dough flakes swimming in a deep, ocean-scented broth. Traditionally, our grandmothers stood over the stove for hours, meticulously boiling dried kelp and gutted anchovies to coax out that signature umami. But here is a modern, unapologetic secret from the homeland: today's grandmothers have largely moved on to Coin Yuksu. These brilliant bouillon tablets deliver a deeply complex, undeniably authentic broth in three minutes, letting you recreate the exact taste of a childhood rainy afternoon on a busy Tuesday night.
Before you start
Mix the dough the night before or the morning before work.
A 10-to-12 hour rest in the fridge actually improves the gluten relaxation, resulting in an even silkier texture when boiled.
Ingredients
- all-purpose flour1 1/2 cup
- cold water1/2 cup
- neutral cooking oil1 tbsp
- fine sea salt1/2 tsp
- water4 1/2 cup
- Anchovy-Kelp Broth Tablets2
- Yukon Gold or Russet potato1 med
- Korean zucchini or green zucchini1/2 med
- yellow onion1/2 med
- scallion1
- Soup Soy Sauce1 tbsp
- Korean fish sauce1 tbsp
- garlic1 tbsp
- jalapeño or Cheongyang pepper1
Method
- 01
Whisk together the flour and salt in a bowl, then add the cold water and cooking oil.
The oil is a traditional trick that makes the dough incredibly stretchy and stops it from sticking to your hands. Use a spoon to bring it into a shaggy mass, then knead vigorously with your hands for about 3 minutes until smooth like a soft earlobe. Seal it in a plastic zip-top bag and rest it in the fridge for at least 30 minutes.
- 02
Bring the water to a rolling boil in a medium pot and drop in the broth tablets and sliced potatoes.
The potatoes need a head start to soften, and they will release starches that perfectly thicken the soup. Let them boil for 3 minutes while the tablets dissolve into a golden, aromatic broth.
- 03
Stretch the rested dough paper-thin and tear off bite-sized pieces directly into the boiling broth.
Keep a small bowl of cold water near the stove to dip your fingertips in so the dough doesn't stick to you. Work quickly, giving the pot a gentle stir occasionally to prevent the dough flakes from sticking to the bottom.
- 04
Add the zucchini and onion, and boil vigorously until the dough flakes float to the top and turn plump.
This takes about 4 to 5 minutes. Turn the heat down to low, then stir in the minced garlic, Soup Soy Sauce, and fish sauce. Garnish with the scallions and chili peppers, and serve immediately.
Notes
If you only have standard soy sauce, use half the amount.
Standard soy sauce will turn the broth an unappetizingly dark color if you use too much. Substitute the remaining salinity with a pinch of sea salt.
From Cook Korean in America.