Chewy Kimchi Sujebi (Hand-Torn Noodle Soup with Kimchi)
A refreshing, spicy one-bowl kimchi sujebi made with aged sour kimchi and dough mixed with flour and starch.
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 →
By mixing flour and starch in a 4:1 ratio, the dough stays chewy without getting soggy for a long time. With aged sour kimchi and kimchi brine added, the broth is spicy and refreshing, making it great for a comforting hangover meal or a satisfying lunch.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi1 cup (gat-kimchi (mustard greens kimchi) or napa cabbage kimchi)
- Potato1
- Onion1/4
- Squasha little
- Large green onion (daepa)1/2 stalk
- Kimchi brine1/2 cup
- Anchovy broth6 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang), fish sauce)1 tbsp
- Salta little
Sujebi dough
- Flour2 cups (all-purpose flour)
- Potato starch1/2 cup
- Salt1/2 tsp
- Water1 cup
- Letting the dough rest for about 30 minutes makes it smooth and soft.
- You can also use napa cabbage kimchi instead of gat-kimchi.
- You only need a small amount of vegetables like squash, onion, potato, and large green onion.
Steps
Prepare ingredients
I chopped and prepared about a cup of gat-kimchi. Napa cabbage kimchi is great too.
You only need a little bit of vegetables: squash, onion, potato, and large green onion.
Chop ingredients
Cut the vegetables into bite-sized pieces that are easy to eat with a spoon.
Make sujebi dough
In a bowl, add 2 cups of flour and 1/2 cup of potato starch.
Add 1/2 tsp of salt to season it.
Pour in 1 cup of water and mix.
If you let it rest for about 30 minutes, the sujebi dough becomes smooth and soft.
Boil
Add anchovy broth or 6 cups of water and 2 broth tablets into a pot, and pour in 1/2 cup of kimchi brine.
Add 1 tbsp of gochugaru, 1/2 tbsp of minced garlic, and 1 tbsp of tuna extract sauce (or fish sauce, soup soy sauce)...
Once the broth starts boiling, drop in the sujebi dough.
Place the dough on a spatula and cut it off into the pot using chopsticks.
Once the sujebi floats, it is almost cooked, so add the potato, squash, and carrots...
Bring it to a boil, taste the broth, and add salt if it tastes bland.
Finally, add the large green onion, give it a quick boil, and finish.
Finish
Top with shredded gim and ground toasted sesame seeds, and the kimchi sujebi is complete.
Ppunwife's tips
- Rather than using only flour, mixing flour and starch in a 4:1 ratio gives the dough an amazingly chewy texture.
- Because the dough is quite sticky, placing it on a spatula and cutting pieces off with a spoon or chopsticks lets you cook it much faster.
- Adding starch to the dough keeps the sujebi from getting soggy easily, maintaining its chewiness even after 2 hours.
FAQ
Why do you add starch to the dough?
Mixing starch with flour prevents the dough from easily getting soggy over time and keeps the chewy texture for a long time.
Is there an easy way to tear the sticky dough into the pot?
Placing the dough on a spatula and cutting it into the broth with chopsticks or a spoon makes dropping it in much easier and faster.
Can I use regular napa cabbage kimchi instead of gat-kimchi?
Yes, chopping and adding well-fermented aged sour napa cabbage kimchi instead of gat-kimchi also turns out delicious.
Can I use a different broth instead of anchovy broth?
If you do not have anchovy broth, dissolving broth tablets in plain water works just fine.
