Courgette and Potato Sujebi (pulled noodles)

Cultural Corps of Korean Buddhism and Korea Tourism Organisation

Recipe provided by the Cultural Corps of Korean Buddhism and Korea Tourism Organisation.


  • ½ Courgette
  • 2 Potatoes
  • 200g Flour
  • 1/3 Carrot
  • 1 Green Chilli
  • 1 Red Chilli
  • 3 Soaked Shiitake Mushrooms
  • Radish
  • Ready-cut Kelp (for vegetable stock only)
  • A pinch of salt
  • Naturally Brewed Soy Sauce
  • Sesame Seeds


  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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