Spicy Kimchi Hand-Pulled Noodle Soup
Spicy Kimchi Hand-Pulled Noodle Soup
A Hearty and Spicy Kimchi Sujebi Recipe
A comforting and flavorful Kimchi Sujebi (hand-pulled noodle soup) made with fermented kimchi. This dish is a beloved Korean classic, known for its vibrant red, spicy broth and chewy handmade noodles. Perfect for a chilly day or whenever you crave a warming, satisfying meal. It’s surprisingly easy to make and a wonderful way to use up ripe kimchi. Let’s get cooking!
Main Ingredients- 1 package frozen sujebi dough (or homemade), about 300g
- 1/4 head well-fermented kimchi, about 200g
- 1/2 stalk large green onion (scallion)
- 1 chili pepper (like Korean Cheongyang or red chili), optional
- 1 liter anchovy-kelp broth or rice water
Seasoning- 1-2 Tbsp soup soy sauce (adjust based on kimchi’s saltiness)
- 1 Tbsp anchovy sauce or fish sauce
- 1-2 Tbsp soup soy sauce (adjust based on kimchi’s saltiness)
- 1 Tbsp anchovy sauce or fish sauce
Cooking Instructions
Step 1
Chop the kimchi into bite-sized pieces, about 1.5-2cm wide. Slice the green onion diagonally and mince the chili pepper. (Use Cheongyang peppers for extra spice, or red chili for color.) Thaw the frozen sujebi dough by leaving it at room temperature or in the refrigerator beforehand, as very hard dough can be difficult to shape.
Step 2
Pour the prepared anchovy-kelp broth (or rice water) into a pot and add the chopped kimchi. If using only kimchi juice, straining it through a sieve will result in a cleaner, fresher broth flavor. Simmering the kimchi in the broth allows its refreshing taste to infuse beautifully.
Step 3
Once the broth comes to a boil, add the sliced green onion and chili pepper and simmer for a few more minutes. Taste the broth and season with soup soy sauce and fish sauce. Since kimchi is already salty, start with a small amount and adjust as needed. For an extra kick of flavor, you can add 1/2 Tbsp of minced garlic at this stage.
Step 4
When the broth returns to a boil, pinch off pieces of the thawed sujebi dough and drop them into the pot. Pinching the dough thinly will help it cook faster and achieve a softer texture. It’s important to make the dough pieces thin rather than dropping large clumps.
Step 5
Continue to boil for about 5-7 minutes, or until the sujebi dough floats to the surface and is cooked through. Cooked dough will become slightly translucent and have a soft, chewy texture. Gently stir occasionally to prevent the sujebi from sticking to the bottom of the pot. Serve the Kimchi Sujebi hot for the best flavor.
