AI-generated imageWinter Pat-Sujebi: Hand-Torn Dough in Adzuki Broth (6 Servings)
A Korean winter dish of small hand-torn wheat dough pieces simmered in smooth adzuki-bean broth. Unlike red-bean kalguksu it uses torn pieces, not cut noodles. This version requires a pressure cooker and blender and a two-hour dough rest.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse beans, boil in 4 cups water, and discard this first boiling water.
- 02
Pressure-cook beans in 4 fresh cups of water until soft, about 50 minutes following the appliance manual. Open only after full depressurization.
- 03
Knead flour, egg, oil and 1 tsp salt, gradually adding 80mL water. Add 10–20mL only if too dry.
- 04
Cover and rest the dough for about 2 hours so it stretches thinly.
- 05
Cool cooked beans to a blender-safe temperature; never blend steaming-hot liquid in a closed blender. Purée in batches with about 1L water.
- 06
Simmer the purée over medium-low heat, stirring to prevent scorching and splashes.
- 07
Tear in small thin dough pieces, stir and simmer about 20 minutes until even the thickest pieces are cooked through.
- 08
Season broth starting with 1 tsp salt. Add sugar individually at the table if desired; it is not in the base ingredients.
Helpful source links
Before you cook
Contains wheat and egg. Cook beans and dough thoroughly, depressurize the cooker before opening, and never put steaming soup in a sealed blender. Refrigerate leftovers in shallow containers within two hours and reheat thoroughly.
Allergens: WHEAT, EGG
Image & source credits
AI-generated image.
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