Spicy, Refreshing Kimchi Sujebi (Hand-Torn Noodle Soup with Kimchi)
A one-bowl noodle soup made with aged sour kimchi and its brine simmered in anchovy broth for a spicy, refreshing finish.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This kimchi sujebi features aged sour kimchi and well-fermented kimchi brine for an extra refreshing, spicy broth. Chewy hand-torn dough and vegetables come together in an anchovy broth, making it perfect as a warming meal in cold weather or for a hangover cure.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi1 cup
- Potato1/2 (medium)
- Onion1/4
- Korean zucchini (aehobak)1/5
- Large green onion (daepa)1/4 stalks
- Seaweed flakes or ground toasted sesame seeds (or ground toasted sesame seeds)
- Anchovy broth6 cups
Sujebi dough ingredients
- Flour2 cups (all-purpose)
- Hot water8 tbsp
- Salt1/2 tsp
- Cooking oil1 tbsp
Seasoning
- Kimchi brine4 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Salta little
- Ground black peppera little
- For the kimchi in kimchi sujebi, you can use aged sour kimchi or mugeonji (well-aged kimchi).
- You can also prepare large green onion, Cheongyang chili pepper, soybean sprouts, or mushrooms.
- You can use tuna extract sauce instead of soup soy sauce.
Steps
Knead the sujebi dough
After the kneaded sujebi dough has rested, it is convenient to tear it into pieces in advance like this.
Chop the ingredients
Cut the kimchi into bite-sized pieces, and slice the remaining vegetables to a similar size.
Simmer
Add the kimchi and potato to the anchovy broth...
Add the kimchi brine, gochugaru, 1/2 tbsp minced garlic, and soup soy sauce or tuna extract sauce, then boil until the kimchi becomes tender.
Adding a bit of kimchi brine to kimchi soup dishes makes the broth much more refreshing and delicious.
Add the Korean zucchini and drop in the sujebi pieces as well.
Once the sujebi cooks and floats to the top, taste the broth and adjust with salt if it is bland.
Finish by adding the large green onion or Cheongyang chili pepper and sprinkling with ground black pepper.
Finish
Sujebi boiled with kimchi is spicy and refreshing, making a truly wonderful one-bowl meal.
It is delicious eaten just like this, and you can also top it with seaweed flakes and ground sesame seeds to add a savory flavor.
Ppunwife's tips
- Adding a bit of kimchi brine to kimchi soup dishes makes the broth much more refreshing and delicious.
- After the kneaded sujebi dough has rested, it is convenient to tear it into pieces ahead of time.
FAQ
What kind of kimchi is best to use?
It is best to use aged sour kimchi or mugeonji (well-aged kimchi).
Are there other ingredients that go well besides the basic vegetables?
Large green onion and Cheongyang chili peppers work wonderfully, and soybean sprouts or mushrooms also pair very well.
How can I tell when the sujebi dough is fully cooked?
The dough pieces are cooked once they float to the surface of the simmering broth.
Can I use another seasoning instead of soup soy sauce to season the broth?
You can season it with tuna extract sauce instead of soup soy sauce.
