Okjubu's Homemade Dumplings

Name: Okjubu's Homemade Dumplings
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups all-purpose flour; 2 pinches salt; 1/3 cup water; 1 tablespoon cooking oil; 1 liter dried anchovy stock; 0.5 tablespoon beef dashi; 2 tablespoons soy sauce; 1 potato; 1/2 onion; 1/4 carrot; a little red pepper powder; a little sesame oil

Okjubu-style homemade dumplings with a chewy texture and clean broth, thanks to coating the dough with cooking oil

🙋 Recommended for

⭐ Those who want to successfully make chewy, restaurant-quality homemade dumplings at home
⭐ Those seeking a simple yet deeply flavorful soup on rainy days

30 min Difficulty Normal Noodles & bunsik

Main ingredients 🥩

flourdried anchovy stockbeef dashisoy saucepotatoonioncarrotred pepper powdersesame oil

Tags 🏷️

soup dish flour dish rainy day hot and steaming

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

2 cups all-purpose flour
2 pinches salt
1/3 cup water
1 tablespoon cooking oil
1 liter dried anchovy stock
0.5 tablespoon beef dashi
2 tablespoons soy sauce
1 potato
1/2 onion
1/4 carrot
a little red pepper powder
a little sesame oil

Recipe 🍳

In a bowl, combine 2 cups all-purpose flour, 2 pinches of salt, and 1/3 cup water, then mix to form a dough.
Coat the outer surface of the dough with cooking oil, then knead vigorously until smooth, then refrigerate for aging.
Cut the potato, onion, and carrot into bite-sized pieces or flatten them slightly.
Bring the dried anchovy stock to a boil in a pot, add 0.5 tablespoon beef dashi and 2 tablespoons soy sauce to season, then add the prepared vegetables.
Once the broth is boiling, tear off the aged dough into thin, irregular pieces and cook over high heat.
Serve in bowls and garnish with a little red pepper powder and sesame oil to taste.

Mix flour, salt, and water to make the dough.
Coat the dough with cooking oil, knead well, and refrigerate for aging.
Dice or slice the potato, onion, and carrot.
Boil dried anchovy stock, add beef dashi and soy sauce, then add vegetables.
Tear the dough into thin pieces, cook until done, then top with red pepper powder and sesame oil.

Cooking tips 💡

The more you knead the dough, the more gluten forms, resulting in a much chewier and elastic texture.
For better broth absorption and enjoyable chewing, homemade dumpling dough should be torn into thin, uneven shapes.

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flour dried anchovy stock beef dashi soy sauce potato onion carrot red pepper powder sesame oil

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