Homemade Korean Dumpling Soup

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 cup (150g) frozen dumplings (optional) 1 cup (150g) frozen dumplings (optional)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 8g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add warm water while stirring until a dough forms.
2. 2.
   Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Tear the dough into irregular pieces, approximately 2 inches in diameter.
4. 4.
   In a large pot, bring the vegetable broth to a boil. Add the soy sauce, onion, garlic, carrot, and zucchini. Simmer for 10 minutes until the vegetables are tender.
5. 5.
   If desired, add the frozen dumplings to the pot and cook according to the package instructions.
6. 6.
   Gently drop the torn dough pieces into the simmering broth. Cook for 5-7 minutes until the dumplings are cooked through and the soup thickens slightly.
7. 7.
   Stir in the green onions, sesame oil, and toasted sesame seeds. Remove from heat.
8. 8.
   Serve the Sujebi hot, garnished with additional green onions and sesame seeds if desired.

Treat your ingredients with care...

• Dumplings — If you prefer a heartier soup, you can add frozen dumplings to the recipe. Cook them separately according to the package instructions before adding them to the soup.

Tips & Tricks

• To achieve a chewier texture in the dumplings, you can add a small amount of potato starch or cornstarch to the dough mixture.
• For a spicier kick, you can add a teaspoon of gochugaru (Korean red pepper flakes) to the broth.
• Feel free to customize the vegetables in the soup according to your preference. Mushrooms, spinach, or cabbage can be great additions.
• If you prefer a clearer broth, you can strain it before adding the torn dough pieces.
• Leftover sujebi can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to prevent it from drying out.

Serving advice

Serve the Sujebi hot in individual bowls, allowing each person to garnish their soup with additional green onions and sesame seeds according to their taste.

Presentation advice

Present the Sujebi in a beautiful ceramic bowl, showcasing the colorful vegetables and torn dough dumplings. Sprinkle some toasted sesame seeds on top for an added visual appeal.