Kimchi Sujebi (Korean Hand-pulled Dough Soup)
The Ultimate Kimchi Sujebi Recipe That Will Make You Jump for Joy!
This Kimchi Sujebi recipe is infused with the comforting taste of a mother’s cooking. The chewy, hand-pulled dough is satisfying, but the moment you taste the broth, you’ll find yourself reaching for a drink! (※ Spoon measurements are based on a standard Korean rice spoon.)
Dough Ingredients
- 500ml Flour (approx. 2.5 cups)
- 166ml Water (approx. 2/3 cup)
Main Ingredients
- 1 Potato (medium-sized)
- 1 Green Onion stalk
- 1/2 Onion
- 1/2 Zucchini
- A handful of Oyster Mushrooms
- 1/2 cup well-fermented Kimchi (chopped)
- 3 Cheongyang Peppers (spicy Korean peppers)
- 1 Red Pepper
Broth Seasoning
- 1.5L Water (approx. 6 cups)
- 1 Anchovy & Kelp Broth Pack
- 3 Tbsp Soup Soy Sauce (Gukganjang)
- 3 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 2 Tbsp Minced Garlic
- 1.5 Tbsp Gochugaru (Korean Chili Flakes, fine grind)
- 1 Potato (medium-sized)
- 1 Green Onion stalk
- 1/2 Onion
- 1/2 Zucchini
- A handful of Oyster Mushrooms
- 1/2 cup well-fermented Kimchi (chopped)
- 3 Cheongyang Peppers (spicy Korean peppers)
- 1 Red Pepper
Broth Seasoning
- 1.5L Water (approx. 6 cups)
- 1 Anchovy & Kelp Broth Pack
- 3 Tbsp Soup Soy Sauce (Gukganjang)
- 3 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 2 Tbsp Minced Garlic
- 1.5 Tbsp Gochugaru (Korean Chili Flakes, fine grind)
Cooking Instructions
Step 1
Let’s start with the chewy sujebi dough, which is the heart of this delicious Kimchi Sujebi. Prepare 500ml of flour and 166ml of water in a bowl. (You can adjust the water amount slightly depending on the flour’s texture.)
Step 2
Mix the flour and water with your hands until they form a cohesive dough. Knead until the dough is smooth and no dry flour remains. You can also roll it into a ball.
Step 3
Once the dough is ready, wrap it tightly with plastic wrap and refrigerate for at least 30 minutes to rest. Rested dough becomes even chewier and tastier. Let it have a good sleep with a lullaby! (Just kidding!)
Step 4
Prepare the vegetables for the sujebi soup. Peel the potatoes and cut them into bite-sized pieces. Slice the green onion diagonally. Cut the onion and zucchini into similar sizes. Remove the tough ends of the oyster mushrooms and separate them into strands.
Step 5
Pour 1.5 liters of water into a large pot and add the anchovy and kelp broth pack. Bring it to a boil over high heat. Using an anchovy broth pack will give the soup a much richer and deeper flavor.
Step 6
Once the water is boiling vigorously, let it simmer for about 5 more minutes to extract the flavors from the broth pack. Then, carefully remove and discard the broth pack.
Step 7
Add the potatoes to the pot first, as they take the longest to cook. Boil until the potatoes are about halfway cooked.
Step 8
Add the chopped kimchi to the pot. The tangy flavor of the kimchi will make the broth even more refreshing.
Step 9
Stir in 1.5 tablespoons of fine gochugaru to give the broth a beautiful color and add a spicy kick. Adjust the amount according to your preference for heat.
Step 10
Add 2 tablespoons of minced garlic to enhance the signature spicy and refreshing taste of Kimchi Sujebi.
Step 11
Season the soup with 3 tablespoons of soup soy sauce (Gukganjang) for a savory and clean taste.
Step 12
Add 3 tablespoons of fish sauce (Myeolchi Aekjeot) to deepen the umami flavor of the broth. It helps create a refreshing taste without being fishy.
Step 13
Add the sliced onion to the pot and let it simmer. The sweetness from the onion will help mellow the broth’s flavor.
Step 14
Add the zucchini to add color and a soft texture to the soup.
Step 15
Add the diagonally sliced green onion to impart a refreshing aroma.
Step 16
Add the prepared oyster mushrooms to infuse the broth with their earthy flavor. They also add a pleasant chewy texture.
Step 17
Take the rested dough out of the refrigerator and tear off small pieces directly into the boiling soup. Don’t worry about their shapes; the chewy texture is what matters! They are delicious when torn into irregular pieces.
Step 18
Finally, add the diagonally sliced Cheongyang peppers and red pepper. Let it simmer for a bit longer, and your delicious and spicy Kimchi Sujebi is ready!
