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Courgette and Potato Sujebi (pulled noodles)

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Courgette and Potato Sujebi (Pulled Noodles): A Delightful Korean Dish

Courgette and Potato Sujebi, also known as Korean Pulled Noodles, is a beloved traditional Korean dish that combines the earthy flavors of courgette (zucchini) and potato with hand-pulled noodles. This heartwarming dish is not only delicious but also holds a special place in Korean culinary history.

Sujebi has been a part of Korean cuisine for centuries, with its origins dating back to the Three Kingdoms period (57 BC – 668 AD). It was initially a simple peasant dish, born out of necessity and resourcefulness. As Korean cuisine evolved, sujebi transformed into a popular comfort food enjoyed by people from all walks of life.

To prepare Courgette and Potato Sujebi, you’ll need the following components:

For the Dough:

  • 2 cups of all-purpose flour
  • A pinch of salt
  • 1/2 cup of water

For the Broth:

  • 6 cups of vegetable or chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 medium courgette (zucchini), sliced into thin rounds
  • 2 medium potatoes, peeled and cubed
  • 1 carrot, thinly sliced
  • 1 cup of chopped green onions
  • Salt and pepper to taste

Steps to Prepare Courgette and Potato Sujebi:

Step 1: Prepare the Dough

  1. In a large mixing bowl, combine the all-purpose flour and a pinch of salt.
  2. Gradually add water while mixing until a dough forms.
  3. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Prepare the Broth

  1. In a large pot, heat the vegetable or chicken broth over medium heat.
  2. Add the minced garlic and chopped onion, sauté until fragrant.
  3. Add the sliced courgette, cubed potatoes, and sliced carrots to the pot.
  4. Simmer for about 15-20 minutes, or until the vegetables are tender.
  5. Season the broth with salt and pepper to taste.

Step 3: Make the Noodles

  1. After the dough has rested, roll it out into a thin sheet on a floured surface.
  2. Fold the sheet in half and then in half again.
  3. Using a knife or a bench scraper, cut the folded dough into small, irregular pieces. These will be your sujebi noodles.
  4. Gently pull apart each piece of dough to create rustic, hand-pulled noodles.

Step 4: Cook the Noodles

  1. Drop the hand-pulled noodles into the simmering broth.
  2. Cook for about 2-3 minutes or until they float to the surface, indicating they are done.

Step 5: Serve

  1. Ladle the hot broth, vegetables, and pulled noodles into individual bowls.
  2. Garnish with chopped green onions.

Time Needed:

  • Preparation Time: Approximately 45 minutes
  • Cooking Time: Approximately 20-25 minutes
  • Total Time: Approximately 1 hour and 10 minutes

Courgette and Potato Sujebi is a delightful Korean dish that captures the essence of Korean comfort food. Its history and rustic preparation make it a unique and satisfying meal that is perfect for any occasion, from cozy family dinners to special gatherings with friends. Enjoy!

Nutrition Facts and Health Information for Courgette and Potato Sujebi (Pulled Noodles):

Courgette and Potato Sujebi is a nourishing and satisfying dish with a balance of carbohydrates, vegetables, and essential nutrients. Here’s a breakdown of its nutrition and some health considerations:

Nutrition per Serving (Approximately):

  • Calories: 250-300 calories per serving
  • Carbohydrates: 50-60 grams
  • Protein: 6-8 grams
  • Fat: 1-2 grams
  • Fiber: 3-4 grams

Health Information:

  1. Low in Fat: Courgette and Potato Sujebi is a low-fat dish, making it a suitable choice for those looking to reduce their fat intake.

  2. Good Source of Carbohydrates: The dish primarily consists of carbohydrates from the noodles and vegetables, providing a steady source of energy.

  3. Rich in Fiber: The inclusion of vegetables like courgette and carrots adds dietary fiber, aiding in digestion and promoting a feeling of fullness.

  4. Vitamins and Minerals: The vegetables in the dish contribute essential vitamins and minerals, such as vitamin C, vitamin A, and potassium.

  5. Protein: While not a high-protein dish, Sujebi does provide a moderate amount of protein, which is essential for tissue repair and overall health.

  6. Low in Saturated Fat: Sujebi is naturally low in saturated fat, which is beneficial for heart health.

  7. Sodium Control: Be mindful of the sodium content by choosing a low-sodium broth or adjusting the salt to taste. High sodium intake may be a concern for some individuals.

  8. Gluten-Free Variation: If you have gluten sensitivities or allergies, you can use gluten-free flour to make the dough.

  9. Customization: You can customize the recipe by adding more or different vegetables to increase its nutritional profile. Spinach, mushrooms, or other greens can be excellent additions.

  10. Portion Control: As with any meal, portion control is important. While Sujebi is nutritious, consuming it in moderation is key to a balanced diet.

Remember that the specific nutrition content may vary based on the exact ingredients and portion sizes used in your recipe. It’s also important to consider individual dietary needs and preferences when assessing the healthfulness of a dish. Overall, Courgette and Potato Sujebi can be a wholesome and comforting addition to a well-rounded diet.

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