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Korean Dumpling Soup Sujebi 수제비

As most (not all) distinguished gentlemen of a certain age, daddy likes what he likes.  He bites into raw onions like apples and grins as he dips his extra large dried anchovies into gochujang (Korean red pepper paste).  His favorite foods include maeuntang, oreos, fig newtons, anything with fish, and this sujebi.  I used to sit and watch him tear dough to float into simmering broth to make these dumplings and never understood what the appeal of that was.  Mama told us that it was a meal that daddy used to have a lot with his family because they were so poor.  Flour was inexpensive, water was free, and all sorts of scraps could be tossed in.  I think that last point is where daddy gets his habit of pairing things that just do not go together from but, I love daddy with all my heart and since it’s father’s day on Sunday and I won’t be here, I wanted to make this just for him. Happy father’s day, daddy.  I love you with my entire heart (craziness and all)!

So, if you’ve got some random bits lying around and some flour, why not give this a try?

Korean Dumpling Soup Sujebi 수제비 Recipe

Korean Dumpling Soup Sujebi 수제비
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Dumplings
  • 2 c flour
  • 1 ts sugar
  • ½ ts salt
  • 1 tb oil
  • ½ c water
Stock
  • 8 c water
  • ¼ c dried anchovies
  • 2 pieces of kelp
  • 2 tbfFish sauce
Veggies
  • 5-6 cloves of garlic
  • 1 medium onion
  • ½ c carrots
  • ½ c potatoes
  • ½ c succhini
Optional:
  • Chopped kimchi
  • Shrimp
  • Mussels
  • Eggs
Instructions
  1. Begin by heating up your water with your anchovies and kelp.
  2. Simultaneously, work on your dough. Sift together all your dry dumpling ingredients and slowly add in your oil and water. Mix to combine and finish off by kneading with your hands. You want to produce a smooth dough ball. Cover with plastic and refrigerate for about 30 minutes.
  3. When your water has boiled for about 20 minutes, extract the fish and kelp.
  4. Add your veggies and fish sauce to the pot, keep in mind your potatoes will take the longest and the starch will help thicken the soup.
  5. After your dough has chilled, smooth it out with both thumbs and begin breaking off bite size pieces. They are done when they begin to float to the surface (but double check by testing one).
  6. Salt and pepper to taste and serve with kimchi.

I will be back from Florida on Sunday.

Love & dumplings,

Your Squishy Monster ^.^

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