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Vegetarian, East Asian

Vegetable sujebi

Sujebi is a Korean soup made with hand torn dough pieces simmered in a vegetable broth with potatoes, carrots, and zucchini. It serves 4, takes 45 minutes, is rated easy, and costs around €1.50 per person. Success comes down to stretching the dough thin, almost see through, so it cooks fast and stays light.

Tonight, we're tearing dough by hand over a steaming broth for a Korean sujebi, a game the whole family can join in on.

Vegetable sujebi
Total time
45 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Sujebi is a comforting Korean soup where hand torn pieces of dough cook directly in a broth seasoned with garlic, onion, and soy sauce. The dough turns soft and slightly chewy, contrasting with the tender bite of potatoes and carrots, while the zucchini adds freshness at the very end. It's a winter dish that warms you up without feeling heavy.

This recipe works great on a weeknight when you want to cook together, since tearing the dough quickly turns into a game for kids. Mon Chou loves this kind of dish that turns cooking into a shared moment, with no fancy equipment or tricky technique required. Serve sujebi on a quiet Sunday evening or on a cold day when a generous soup makes everyone at the table feel better.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 300 g
  • Warm wateroften in the pantry 15 cl
  • Vegetable brothoften in the pantry 1.5 l
  • Soy sauceoften in the pantry 3 tbsp
  • Sesame oiloften in the pantry 1 tbsp

Fruits and vegetables

  • Potatoes 400 g
  • Zucchini 1
  • Carrots 2
  • Onion 1
  • Garlic 3 cloves

Allergens Gluten, Soy

The step by step recipe

  1. Mix the flour, a pinch of salt, the warm water, and a spoon of oil, knead for 5 minutes and let rest under plastic wrap. 30 min

    Resting relaxes the gluten, without it the dough snaps back when you try to stretch it.

  2. Cut the potatoes, carrots, and zucchini into thin half moons, mince the onion and garlic.

    Save the zucchini for the end of cooking, it softens quickly.

  3. Bring the broth to a boil with the garlic, onion, potatoes, and carrots. 12 min

    A spoon of soy sauce from the start gives the broth more depth.

  4. Stretch strips of dough between your fingers, drop them into the broth with the zucchini and let it cook. 5 min

    Dip your fingers in water before stretching the dough, it stops sticking.

  5. Season with the soy sauce and sesame oil and serve piping hot.

    Taste before adding salt, the soy sauce is often enough on its own.

Our tips to get it right

  • Weigh the flour instead of measuring it by volume, since the dough's texture depends a lot on that precision.
  • Cut the vegetables into evenly sized pieces so they all finish cooking in the broth at the same time.
  • Make the dough ahead if you want to save time in the evening, it holds up well with an extra hour resting in the fridge.

The variations

  • Swap the vegetable broth for dashi if you have some on hand, for a more savory, oceanic flavor.
  • Add sliced shiitake mushrooms along with the vegetables for a more aromatic, still vegetarian version.
  • For kids in a hurry, cut the dough into small squares with scissors instead of stretching it by hand, it goes faster.

What to serve it with

  • Spicy kimchi on the side
  • Hot green tea
  • Extra toasted sesame seeds

Storage

Sujebi keeps for 2 days in the fridge in a sealed container, but the dough keeps soaking up the broth so it tastes best eaten soon. It doesn't freeze well, the dough turns mushy. Reheat gently in a pot, adding a bit of water or broth if needed.

Questions about this dish

Can you make the dough ahead of time?

Yes, you can make it a few hours ahead and keep it wrapped in the fridge. Let it sit out briefly before stretching so it stays pliable.

Can soy sauce be swapped for a gluten free option?

Yes, gluten free tamari works well in the same amount. The flavor stays close and the broth keeps its depth.

Why does my dough spring back when I try to stretch it?

The gluten hasn't rested enough yet. Let the dough relax under plastic wrap for another 10 minutes before stretching again.

Is sujebi good for kids?

Yes, it's actually a great dish to cook with them since tearing the dough becomes a game. You can also cut back on the soy sauce for a milder taste for little ones.

How long does it take to make a vegetable sujebi?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vegetable sujebi?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable sujebi cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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