Courgette and Potato Sujebi

Cultural Corps of Korean Buddhism and Korea Tourism Organisation

Courgette & Potato Sujebi
Prep Time: 15M
Cooking Time: 50M
Serves: 2

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½ courgette

2 potatoes

200g flour

1/3 carrot

1 green chilli

1 red chilli

3 soaked shiitake mushrooms


Ready-cut kelp (for vegetable stock only)

A pinch of salt

Naturally brewed soy sauce

Sesame seeds

Sujebi is a hearty, comforting potato soup packed with flavour. This courgette and potato sujebi is a delicious warming meal.

Prep time: 15 minutes

Cooking time: 50 minutes 

Serves 2


  1. Steam or boil the potatoes and mash once they are soft enough.
  2. Add the flour and a pinch of salt to the mashed potatoes and mix to make a batter. Add water if needed. Leave the batter to rest in a plastic bag or a layer of wet cloth.
  3. While waiting, prepare a vegetable stock by boiling the shiitake mushrooms, radish and ready-cut kelp. Once cooked, remove the mushrooms, chop into bite-sized pieces and place back into the stock. Remove the kelp to use as a topping later.
  4. Cut the courgette and carrot into half-moon shaped pieces. Finely chop or mince the chillies and mix them with a small amount of soy sauce, sesame seeds and salt to taste.
  5. Hand-pull the batter into flat, bite-sized pieces, add to the stock and bring to a boil.
  6. When the hand-pulled noodles are almost cooked, add the courgette and carrot pieces and bring to a boil again. Season with soy sauce and salt to taste.
  7. Pour into a bowl and add the kelp on top. Serve with the chilli in a separate bowl.

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