Hearty Kimchi Hand-Pulled Noodles Soup
Hearty Kimchi Hand-Pulled Noodles Soup
Make ‘Little Forest’ Style Kimchi Sujebi at Home!
As the chilly winter days settle in, a warm and comforting bowl of soup is exactly what we need. This recipe for Kimchi Sujebi, inspired by the heartwarming movie ‘Little Forest’, is perfect for such times. The combination of spicy, fermented kimchi broth and chewy hand-pulled dough is incredibly satisfying and sure to chase away the cold. I found it so delicious that I wanted to share my secrets for making it perfectly. Get ready to create a delicious and memorable meal!
Kimchi Sujebi Ingredients- 2.5 cups well-fermented kimchi
- 1/2 medium onion
- 1 cheongyang chili pepper
- 1 medium potato
- 1/2 medium zucchini
- 500g all-purpose flour for sujebi dough
Cooking Instructions
Step 1
First, let’s prepare the sujebi dough. In a bowl, combine 500g of flour. Gradually add water while mixing with a spoon or your hands until a cohesive dough forms. Don’t worry if it’s sticky at first; keep adding water sparingly and kneading until it comes together.
Step 2
A well-kneaded dough will be smooth, elastic, and won’t stick excessively to your hands. Knead it thoroughly until the surface is smooth and firm.
Step 3
Once the dough is ready, place it in a plastic bag, seal it tightly, and let it rest in the refrigerator for at least 30 minutes. This resting period helps the dough become wonderfully chewy. While the dough is chilling, let’s get our vegetables ready!
Step 4
Chop the kimchi into bite-sized pieces, about 1.5-2cm in size. Thinly slice the onion, and cut the zucchini into half-moon shapes. Slice the cheongyang chili pepper diagonally.
Step 5
Peel the potato and cut it into 0.5cm thick slices. It’s best to cut the potatoes into reasonably sized pieces; if they are too small, they might break apart too much while cooking.
Step 6
Now, let’s make a flavorful broth. In a pot, add dried anchovies (with guts and fins removed) and lightly toast them over medium-high heat for 1-2 minutes. Toasting helps to remove any fishy odor and enhances the savory flavor.
Step 7
Add 800g (about 4 cups) of water to the pot with the toasted anchovies. Add a piece of dried kelp (about 5x5cm) and bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Remove the kelp after 5 minutes, and let the anchovies simmer for another 10 minutes to create a rich broth. Strain the broth and discard the anchovies.
Step 8
Pour the anchovy broth into a clean pot and add the chopped kimchi. Let it simmer until the kimchi becomes tender, which will deepen the broth’s flavor.
Step 9
Once the kimchi has softened slightly, season the broth with 1 tablespoon of soy sauce (for soup) and 1 tablespoon of fish sauce. You can add salt to taste if needed. Add the sliced potatoes now, as they take the longest to cook.
Step 10
Now, take the rested dough and tear off thin pieces directly into the simmering broth. Tearing the dough thinly ensures it cooks quickly and has a pleasant, tender texture. You can use the back of a spoon or your fingers to tear them.
Step 11
Finally, add the sliced onion, zucchini, and cheongyang chili pepper. Cook for another 3-4 minutes, or until the sujebi noodles float to the surface and are cooked through. Your delicious and hearty Kimchi Sujebi is ready! For an extra touch, feel free to garnish with chopped scallions or red chili peppers.
