I have never seen non-Korean people give rave compliments about Soojebi(수제비) and I understand why – people might never had the real stuff. It only comes out best when it’s homemade. Soojebi is a non-spicy(yes, there are quite a bit of non-spicy Korean food), soothing and warm soup with dumplings which Koreans adore in cold days. When it comes to a well maid Soojebi, it’s all about the dough. The dumplings are very chewy and the texture is similar to rice ddeok(mochi) but a softer version. Even though it is known as an easy menu, people tend to avoid making this dish at home because of the kneading process. I like to use my stand mixer but you can also use the kneading course of a bread machine, but you can always make it by hand if you spare some elbow grease!

About Korean Soy Sauce:

In the ingredients, you will see ‘Korean Soy Sauce’. I wonder if anyone is familiar with this one. It is very different from Japanese soy sauce(which most are familiar with) or Chinese dark soy. It has its own unique flavor from fermentation and you will get hooked once you get use to it. The Korean Soy Sauce adds depth to the dish which the Koreans call 감칠맛(gamchilmat – similar to the word Umami in Japanese). Though, I will not recommend it to people who are not use to local Korean food or not quite into fermented food because it can be a bit disturbing at the first time – keep in mind that the well known Korean food like Bulgogi or Japchae don’t use this Korean Soy sauce. The unique flavor is somewhat close to the Japanese ‘Natto’, for reference. You can get Korean Soy Sauce in any Korean grocery store.