Korean Hand-Pulled Dumpling Soup

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Korean Hand-Pulled Dumpling Soup is a humble, warming dish of small irregular pieces of wheat dough simmered in a clear anchovy-kelp broth with potato, zucchini, and mushrooms. The dough pieces turn tender-chewy as they soak up the savory broth, making it a beloved cold-weather meal across Korean homes.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 4 gFat
• 0.6 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 3 gSugar
• 12 gProtein
• 980 mgSodium
• 480 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the hand-pulled dough

• 2 cups (260 g) all-purpose flour
• 1/2 tsp fine sea salt
• 3/4 cup (180 ml) cool water, plus 1-2 tbsp as needed

For the anchovy-kelp broth

• 8 cups (1.9 L) water
• 8-10 medium dried anchovies, heads and guts removed
• 1 piece (10 g) dried kelp (kombu)
• 1 small yellow onion, quartered
• 2 cloves garlic, smashed
• 1 tbsp soy sauce

For the soup

• 1 medium Yukon gold potato (180 g), peeled and sliced 1/8-inch thick
• 1/2 small zucchini (150 g), halved lengthwise and sliced
• 4 fresh shiitake mushrooms, stemmed and sliced
• 1/2 cup chopped Napa kimchi, optional
• 2 scallions, thinly sliced
• 1 tbsp fish sauce, plus more to taste
• 1 tsp toasted sesame oil
• Freshly ground black pepper

Directions

1. Make the dough: In a large bowl, whisk the flour and salt. Add 3/4 cup water and stir with a wooden spoon, then switch to your hands and knead until a stiff, slightly tacky dough forms, 5-7 minutes; add water 1 tsp at a time if too dry. Cover with a damp towel and rest at room temperature 20-30 minutes.
2. Meanwhile, make the broth: Combine the water, anchovies, kelp, and onion in a large pot. Bring to a gentle boil over medium heat, then reduce and simmer 15 minutes. Remove the kelp and anchovies with a slotted spoon, stir in the soy sauce and garlic, and taste for salt.
3. Add the sliced potato to the simmering broth and cook 4 minutes until just starting to soften. Keep the broth at a steady, gentle simmer.
4. Pull the dumplings: Pinch off a small grape-sized piece of rested dough, place it between your thumbs and forefingers, and gently stretch it into a thin, irregular disc about 1.5 inches wide. Drop each piece directly into the simmering broth, stirring gently so they do not stick together.
5. Once all the dough is added (you should have 30-40 pieces), add the zucchini, shiitake, and kimchi if using. Simmer 8-10 minutes, until the dumplings are tender and float at the surface and the potato is fully cooked.
6. Season with fish sauce and a few grinds of black pepper, tasting and adjusting salt as needed. Stir in the sesame oil off the heat.
7. Ladle into deep bowls, making sure each serving gets a generous share of dumplings and vegetables. Top with sliced scallions and serve immediately with extra kimchi on the side.

Cook’s Notes

• The dough should be stiffer than pasta dough; a slack dough will stick to your fingers and be hard to pull cleanly.
• Always rest the dough for at least 20 minutes so the gluten relaxes and the pieces stretch thin without snapping.
• Pull the dumplings one at a time and drop them straight into simmering liquid; if they sit on a tray they will stick together.
• For a deeper, sea-sweet broth, add a small handful of dried shrimp along with the anchovies, or swap half the water for a light chicken stock.
• Sujebi thickens as it sits because the dough pieces release starch, so serve promptly for the clearest, most elegant broth.

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