Sujebi is a comforting and wholesome soup, filled with potatoes and hand-torn dumplings, that’s perfect for cold weather.
Unlike Western-style potato soups, which tend to be rich and creamy, Korean potato soup (gamjaguk, 감자국) is made in clear broth with bite-sized potato pieces. Gamja (감자) means potato, and guk (국) is soup. There are many different ways to make gamjaguk, but this recipe is how my mother used to make it when we were growing up.
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Ingredients
- 1-2 tbsp Korean Soup Soy Sauce
- 1 tbsp Garlic, minced
- 1 medium Potato, cubed
- 1 1/8 oz Carrot, thinly sliced
- 3 oz Korean Zucchini, diced
- 10 oz Scallion, sliced
- Salt
- Sujebi Dough:
- 2 ¾ cup Flour
- ¼ cup Potato Starch
- 1 tsp Salt
- 1 cup Water
- 1 ½ tbsp Garlic Powder
- 1 tbsp Cooking Oil
- 1 medium Onion
- 1 ½ oz Garlic Cloves
- 4 oz Big Green Onion
- 1 2x2-inch piece of Dried Kelp
- 1 oz Shiitake Mushroom
- 9 ⅜ oz Radish
- 10 cups Water
- Chives
- Red Pepper
Instructions
- To make the dumpling dough, put all ingredients in a large bowl, and using a hand, slowly bring everything together to form a soft dough. Add cooking oil, and knead for at least 5 minutes, until the dough is smooth and elastic. Form the dough into a ball and wrap it in plastic wrap.
- Let it rest in the fridge for 1 hour.
- Slice onion & green big onion in half using a pan and cook the onions on a low heat flame until golden brown & set aside.
- Onion, big green onion, radish, shiitake mushroom, kelp, garlic cloves in a stock bag & add to the pot, add water & boil for 15 mins. remove the stock bag when finished.
- Add minced garlic & boil, while boiling add the potato, zucchini, soup soy sauce, carrot & boil again.
- Take your sujebi dough and rip off thin pieces and add to the pot
- Add sliced green onion & salt as per your taste, turn off the heat.
- Top with chives & red pepper before serving
Notes
This hot, hearty, and delicious potato sujebi dish should be prepared and served right away in order to fully appreciate and enjoy the potato dumplings and broth. In my case, I like to also sprinkle roasted seaweed strips and serve it with a side of refreshing and cool summer Nabak Kimchi. Check out my recipe right here on my website!