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Bajirak Sujebi (바지락 수제비)

2017-11-10

Bajirak Sujebi (바지락 수제비)

According to the 18th century books written during the late Joseon Dynasty, the dish was originally called “dojebi.” Chinese characters “do” means “knife”, “je” means “to cut”, and “bi” “to fly.” It means that flour dough is cut with a knife and cooked in boiling water. But in case of sujebi, wheat dough is roughly torn by hand. So, the letter “su” of “sujebi” could either mean “hand” or “water.”

Main Ingredients :
(Serves 2)
Main Ingredients: 200 g short-necked clams, 500 g flour, 200 ml water (1 cup), 1 tbsp salt, 1 tbsp cooking oil, 1 potato, 1/4 summer squash, 1/2 red pepper, 1/2 green pepper, 1/2 tsp dried laver flakes, 1/2 tbsp clear soy sauce, 1/2 tbsp salted anchovy juice, 1 tsp minced garlic, 1/4 tsp salt, 1/4 tsp ground pepper

Spices :
Ingredients for Stock: 6 g kelp, 15 g dried anchovies, 1/2 scallion, 1 brown oak mushroom, and 1 l water (5 cups)


Knead the flour dough mixed with flour, water, salt, and cooking oil for about 10 minutes. Knead the flour dough mixed with flour, water, salt, and cooking oil for about 10 minutes.
Wrap the kneaded dough in plastic to ripen in room temperature for about 30 minutes. Wrap the kneaded dough in plastic to ripen in room temperature for about 30 minutes.
In 1 liter of water, add a piece of kelp, dried anchovies used for cooking broth, scallion, and brown oak mushroom and let it boil for 15 minutes to prepare the clear stock. In 1 liter of water, add a piece of kelp, dried anchovies used for cooking broth, scallion, and brown oak mushroom and let it boil for 15 minutes to prepare the clear stock.
Peel the potato and halve it. Then cut it into half-moon shape slices. Likewise prepare the summer squash. Cut green and red peppers diagonally. Peel the potato and halve it. Then cut it into half-moon shape slices. Likewise prepare the summer squash. Cut green and red peppers diagonally.
Add the cleaned short-necked clams in the broth fully flavored with anchovies. As the clams start to open their shells, take them out. Then add the prepared potato and summer squash pieces to the broth and let it boil until potato slices are cooked.Add the cleaned short-necked clams in the broth fully flavored with anchovies. As the clams start to open their shells, take them out. Then add the prepared potato and summer squash pieces to the broth and let it boil until potato slices are cooked.
Tear the dough flakes from the soft dough by hand as you slightly wet or oil your hands and put in the broth. Let it simmer for about 8 minutes. Tear the dough flakes from the soft dough by hand as you slightly wet or oil your hands and put in the broth. Let it simmer for about 8 minutes.
Flavor the soup with clear soy sauce, salted anchovy juice, salt, and ground pepper, and minced garlic. Flavor the soup with clear soy sauce, salted anchovy juice, salt, and ground pepper, and minced garlic.
Serve the sujebi in a bowl. Add the blanched short-necked clams back to the soup and sprinkle the top with the prepared garnish such as dried laver flakes and diagonally-cut green and red pepper strips. Serve the sujebi in a bowl. Add the blanched short-necked clams back to the soup and sprinkle the top with the prepared garnish such as dried laver flakes and diagonally-cut green and red pepper strips.

☑ The flour should be kneaded in cold water to make soft flour dough.
☑ Make sure to let the soft dough to ripen for about half-an-hour so that gluten components are well-tangled and become glutinous.
☑ All the soup stock ingredients should be put in cold water at first in order to make well-flavored broth.
☑ Make sure to take out the clams as soon as the shells start to open, otherwise they will become tough.
☑ Flavor the soup with salted anchovy juice. The organic acid produced by microorganisms created through the process of fermentation of the spice and the unique aroma promotes appetite.

Serve the sujebi in a bowl. Add the blanched short-necked clams back to the soup and sprinkle the top with the prepared garnish such as dried laver flakes and diagonally-cut green and red pepper strips.
Jeong Hye-jin: Professional Hansik Chef

- Head of Hansik Division from the Park Hyatt Seoul Hotel
-2007 Gold medal for creative hansik dish at the Seoul International Cooking Contest
-2009 Silver and bronze at the Battle of the Chefs held in Malaysia
-2009 Designated as the representative of Korean Restaurant & Tourism Association


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