Easy Gamja Sujebi (Korean Potato Hand-Pulled Noodle Soup)
Easy Gamja Sujebi (Korean Potato Hand-Pulled Noodle Soup) – Authentic Homemade Recipe
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/07/easy-gamja-sujebi-korean-potato-hand.html
What Is Gamja Sujebi?
Gamja Sujebi (감자수제비) is a traditional Korean comfort-food soup made with soft pieces of hand-pulled dough, potatoes, vegetables, and a savory anchovy-kelp broth.
Unlike ordinary noodles that are rolled and cut into uniform strands, sujebi dough is stretched thinly by hand and torn directly into the boiling soup. This creates pieces with slightly different shapes and thicknesses, giving homemade sujebi its characteristic texture.
The gamja (감자) in the name means potato. Thinly sliced potatoes cook together with the dough and vegetables, adding substance and a mild flavor to the broth.
This recipe uses dried anchovies, kelp, and optional dried shrimp for the broth, while zucchini, carrot, onion, green onion, and egg make it a satisfying one-pot meal.
It is especially comforting on cold or rainy days, but it is also a familiar year-round Korean home-cooked dish.
Why You'll Love This Recipe?
Gamja Sujebi uses inexpensive everyday ingredients but produces a filling and comforting meal.
The homemade dough is soft and pleasantly chewy.
The anchovy-kelp broth gives the soup a clean savory flavor without requiring a heavy meat stock.
Potatoes and vegetables make the soup more substantial, while the egg added at the end gives the broth another layer of texture.
The recipe is also flexible. Dried shrimp is optional, the chili can be omitted for a mild version, and vegetable broth can be used for a vegetarian variation.
Ingredients
For the Broth
- Water — 1,500 ml
- Dried anchovies for soup — 8
- Dried kelp — 1 piece (10 × 10 cm)
- Dried shrimp — 1 tsp, optional
For the Sujebi Dough
- All-purpose flour — 2/3 cup (60 g)
- Water — 50–60 ml
- Cooking oil — 2/3 tsp
- Salt — a pinch
Main Ingredients
- Potato — 80 g
- Carrot — 15 g
- Zucchini — 40 g
- Onion — 50 g
- Green onion — 20 g
- Cheongyang chili — 1
- Egg — 1
Seasonings
- Minced garlic — 1 tsp
- Salt — 1 tsp
- Soup soy sauce — 1/2 tsp
- Mild tuna sauce — 1 tsp
- Black pepper — a pinch
How to Make Gamja Sujebi
Step 1. Prepare the Vegetables
Thinly slice 80 g potato.
Julienne or thinly slice:
- 15 g carrot
- 40 g zucchini
- 50 g onion
- 20 g green onion
- 1 Cheongyang chili
Crack 1 egg into a small bowl and beat it lightly.
Keep everything ready before starting the soup because the final cooking process moves quickly.
Step 2. Make the Sujebi Dough
Place 60 g all-purpose flour in a mixing bowl.
Add:
- 50–60 ml water
- 2/3 tsp cooking oil
- A pinch of salt
Mix until the ingredients come together.
Knead until you have a smooth dough.
Place the dough in a plastic bag or cover it tightly so the surface does not dry out.
Refrigerate for 1–2 hours before cooking.
Why Rest the Sujebi Dough?
Resting is an important part of making homemade sujebi.
Immediately after kneading, the dough can be tight and resistant when you try to stretch it.
After resting for 1–2 hours, it becomes easier to pull and flatten by hand.
This makes it much easier to tear thin pieces directly into the soup.
Keep the dough covered during the resting period so the surface does not dry out.
Step 3. Make the Anchovy-Kelp Broth
Add 1,500 ml water to a pot.
Add:
- 8 dried anchovies
- 1 piece dried kelp (10 × 10 cm)
- 1 tsp dried shrimp, optional
Bring to a boil.
After boiling for 5 minutes, remove the kelp.
Continue simmering the anchovies and optional dried shrimp for another 5 minutes.
Skim off any foam.
Strain the broth so that only the clear liquid remains.
Why Remove the Kelp After 5 Minutes?
The kelp is used to add savory umami flavor to the soup broth.
In this recipe, it cooks for only the first 5 minutes after the broth comes to a boil.
After removing the kelp, the anchovies continue simmering for another 5 minutes.
Following this sequence gives the soup its intended light anchovy-kelp base before the potatoes, dough, and vegetables are added.
What Does Dried Shrimp Add to the Broth?
The dried shrimp is optional.
Only 1 tsp is used along with the anchovies and kelp.
It adds another layer of seafood flavor to the broth without changing the basic character of the soup.
If you don't have dried shrimp, simply omit it. You can also use a few additional dried anchovies.
Step 4. Add the Potato and Hand-Pulled Dough
Return the strained broth to the heat.
Add the sliced potatoes and bring the broth back to a boil.
Take the rested dough from the refrigerator.
Hold a portion between your fingers and gently stretch it until thin.
Tear off a small bite-sized piece and drop it directly into the boiling broth.
Continue stretching and tearing the dough until all of it has been added.
How Thin Should Sujebi Dough Be?
Try to stretch each piece relatively thin before tearing it into the broth.
If the pieces are too thick, the outside may cook while the center remains dense.
They do not need to be identical.
In fact, the slightly irregular shapes are part of the character of homemade sujebi.
The goal is thin enough to cook evenly but substantial enough to retain a pleasantly chewy texture.
Why Add the Potato Before the Dough?
The potato requires more cooking time than most of the other vegetables.
Adding it first allows the thin slices to begin softening before the dough and vegetables finish cooking.
Potatoes also release a small amount of starch into the soup, complementing the soft hand-pulled dough.
Slice them relatively thinly so they cook quickly and evenly.
Step 5. Add the Vegetables and Seasonings
Add:
- Carrot
- Zucchini
- Onion
- Green onion
- Cheongyang chili
Season the soup with:
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp soup soy sauce
- 1 tsp mild tuna sauce
Continue cooking until the potatoes, vegetables, and sujebi pieces are cooked through.
Taste the broth and adjust the seasoning if necessary.
Why Use Soup Soy Sauce?
Korean soup soy sauce is commonly used to season soups and broths.
It adds savory flavor and saltiness without requiring a large quantity.
This recipe uses only 1/2 tsp, together with salt and mild tuna sauce.
The combination seasons the broth while allowing the anchovy-kelp flavor to remain noticeable.
What Is Mild Tuna Sauce?
Mild tuna sauce is a Korean liquid seasoning that adds savory umami flavor.
Only 1 tsp is used in this soup.
It works together with the soup soy sauce and salt rather than acting as the main broth ingredient.
If mild tuna sauce is unavailable, adjust the soup with another mild savory seasoning such as a small amount of fish sauce or soy sauce.
Step 6. Add the Egg and Finish
Slowly pour the beaten egg into the hot soup.
Allow the egg to set into soft strands.
Finish with a pinch of black pepper.
Taste once more and adjust the seasoning if necessary.
Serve the Gamja Sujebi immediately while hot.
▶️ Watch how to make this recipe step by step
Why Add the Egg Last?
The egg cooks very quickly.
Adding it near the end prevents it from becoming overcooked while the potatoes and dough finish cooking.
Pour the beaten egg slowly into the hot broth to create soft ribbons throughout the soup.
After adding the egg, avoid aggressively stirring the soup if you want larger, more distinct egg strands.
Anchovy-Kelp Broth vs. Stock Powder
The traditional version uses dried anchovies and kelp.
This requires about 10 minutes of broth preparation but produces the light seafood-based broth used in many Korean soups.
If Korean dried anchovies are unavailable, anchovy stock powder can be used as a convenient substitute.
Vegetable stock is another option, particularly when making a meat-free version.
When using commercial stock powder, begin with a modest amount because salt levels vary considerably between brands.
Taste before adding the full amount of salt listed in the recipe.
What Is Cheongyang Chili?
Cheongyang chili (청양고추) is a Korean green chili known for its relatively strong heat.
One chili adds a noticeable spicy accent to this otherwise mild soup.
It is optional.
If you prefer a mild Gamja Sujebi, simply leave it out.
Outside Korea, jalapeño or serrano chili can be used instead.
Ingredient Substitutions
Dried Anchovies → Anchovy Stock Powder
If Korean dried anchovies are unavailable, anchovy stock powder provides a convenient alternative.
Because commercial products vary in saltiness, season gradually.
Dried Anchovies → Vegetable Stock
Use a light vegetable stock when making a vegetarian variation.
Dried Shrimp → Additional Anchovies
The dried shrimp is optional.
Omit it completely or add a few additional dried anchovies.
Zucchini → Korean Squash
Korean squash works naturally in this soup.
If neither zucchini nor Korean squash is available, simply omit it.
Cheongyang Chili → Jalapeño
Jalapeño is an easy substitute outside Korea.
Cheongyang Chili → Serrano Chili
Serrano chili can also be used when you want stronger heat.
Mild Tuna Sauce → Fish Sauce
A small amount of mild fish sauce can replace Korean tuna sauce.
Add gradually and taste because saltiness differs by brand.
Shopping Tips
Choosing Potatoes
Choose firm potatoes without soft spots or extensive sprouting.
Because the potatoes are thinly sliced, medium-sized potatoes are easy to prepare for this soup.
Choosing Flour
Regular all-purpose flour works well for homemade sujebi dough.
No specialty Korean flour is required.
Choosing Dried Anchovies
Look for Korean dried anchovies labeled for soup or stock.
Store the unused anchovies sealed according to the package directions.
Choosing Kelp
Look for Korean dashima (다시마).
Outside Korea, it may be sold as kombu.
Choosing Zucchini
Choose firm zucchini with smooth skin.
Korean squash can also be used when available.
Choosing Green Onion
Use fresh green onion with firm white sections and fresh green tops.
Choosing Cheongyang Chili
If Korean Cheongyang chili is unavailable, jalapeño or serrano can provide a similar spicy role.
How to Make Vegetarian Gamja Sujebi
The basic dough contains no meat.
To make a vegetarian version, replace the anchovy and dried shrimp broth with vegetable broth.
Do not use mild tuna sauce.
Season the soup with soup soy sauce, salt, garlic, and vegetable-based seasonings as needed.
The potato, zucchini, carrot, onion, green onion, chili, and dough can remain the same.
If your vegetarian diet includes eggs, keep the beaten egg.
Otherwise, simply omit it.
Can You Make Sujebi Dough Ahead of Time?
Yes.
The dough can be prepared in advance and refrigerated for up to 1 day.
Keep it tightly covered or sealed in a bag so the surface does not dry out.
This can make the recipe considerably faster when you are ready to prepare the soup.
Storage
Gamja Sujebi is best eaten freshly cooked because the dough continues absorbing broth as it sits.
If you have leftovers, allow them to cool and place them in an airtight container.
Store in the refrigerator for up to 2 days.
Reheat gently over medium heat.
Add a little water if the soup has become too thick because the sujebi dough has absorbed some of the broth.
The uncooked dough can be refrigerated separately for up to 1 day.
Freezing the finished soup is not recommended because the texture of the dough can become softer after thawing.
FAQ
Q1. What Is Gamja Sujebi?
Gamja Sujebi is a Korean potato soup containing pieces of homemade dough that are stretched and torn by hand directly into the broth.
Q2. Do I Need a Noodle Machine?
No.
Sujebi is specifically made by stretching and tearing the dough with your hands.
No pasta machine or noodle cutter is required.
Q3. Why Does the Dough Need to Rest?
Resting makes the dough easier to stretch thinly by hand.
This helps create tender, pleasantly chewy sujebi pieces.
Q4. Can I Make the Dough Ahead of Time?
Yes.
Keep it tightly covered in the refrigerator for up to 1 day.
Q5. Can I Make Gamja Sujebi Without Anchovies?
Yes.
Use anchovy stock powder or a light vegetable stock.
Q6. Is Dried Shrimp Required?
No.
The dried shrimp is optional.
Omit it or use a few additional dried anchovies.
Q7. Can I Make Gamja Sujebi Vegetarian?
Yes.
Replace the anchovy broth with vegetable broth and omit the mild tuna sauce.
If necessary, omit the egg as well.
Q8. Can I Make It Non-Spicy?
Yes.
Simply omit the Cheongyang chili.
The rest of the soup is mild.
Q9. Can I Freeze Gamja Sujebi?
It is better eaten fresh.
Freezing can cause the hand-pulled dough to become softer after thawing.
Q10. Why Did My Leftover Soup Become Thick?
Sujebi dough continues absorbing broth after cooking.
When reheating leftovers, add a small amount of water to restore the desired soup consistency.
Cooking Tips
Rest the dough in the refrigerator for 1–2 hours before cooking.
Keep the dough tightly covered so it does not dry out.
Slice the potatoes thinly so they cook evenly.
Remove the kelp after 5 minutes of boiling.
Continue simmering the anchovies for another 5 minutes.
Strain the broth before adding the potatoes.
Stretch the dough thinly before tearing each piece into the soup.
Do not worry about making every sujebi piece identical.
Add the potato before the other vegetables.
Add the beaten egg near the end.
Omit the Cheongyang chili for a mild version.
Taste the broth before adding additional salt.
Serve immediately for the best sujebi texture.
🥔 Related Korean Recipes
1. Easy Korean Bean Sprout Soup Recipe (Kongnamul Guk)
Comments
Post a Comment