1
Cut 300g of potatoes into 0.5cm cubes, and slice 50g of green onions; set aside some thinly sliced green onions for garnish.
Spicy Sujebi (Hand-torn Noodle Soup)
An easy and delicious recipe for making famous restaurant-style spicy sujebi at home.
KoreanSoup & Stew
⏱️ 12 min total📝 7 steps
What You'll Need
Commercial potato sujebi200g
Potato300g
Green onion50g
Water3 cups (720ml)
Chicken stock1TB
Vietnamese chili powder1TB
Sugar1/2TB
Minced garlic1TB
Soy sauce1/2TB
Gochujang (red chili paste)1/2TB
Black pepperA little
Dried pollack18g (optional)
Instructions
2
In a pot, add the commercial potato sujebi, cubed potatoes, and green onions (excluding the garnish).
3
Pour 3 cups (720ml) of water into the pot and start heating.
4
Add 1TB of chicken stock, 1TB of Vietnamese chili powder, 1/2TB of sugar, 1TB of firmly packed minced garlic, 1/2TB of soy sauce, 1/2TB of firmly packed gochujang, and black pepper to taste.
5
Add the optional 18g of dried pollack to enhance the flavor.
⏱️ 2m 0s6
Once the broth starts to boil, reduce the heat to medium and cook for 10 minutes.
⏱️ 10m 0s7
After 10 minutes, stir well to ensure the sujebi doesn't stick to the bottom, then top with the prepared green onion garnish to finish.