Spicy Kimchi Hand-Pulled Noodles (Sujebi)
Spicy Kimchi Hand-Pulled Noodles (Sujebi)
Hearty and Spicy Kimchi Sujebi for a Flavorful Meal
When you’ve had enough of your regular kimchi, especially aged kimchi, try making this hearty and spicy Kimchi Sujebi! Perfect for a humid summer day, this dish will awaken your appetite and provide a satisfying meal. The chewy sujebi noodles combined with the refreshing kimchi broth are a delightful match. It’s a fantastic way to use up well-fermented kimchi and create a comforting noodle soup.
Dough Ingredients- 2.5 cups All-purpose flour
- 2 Tbsp Olive oil or Canola oil
- 140ml Water
Spicy Broth Ingredients- 2 Commercial anchovy-kelp broth packs
- 1 Liter Water
- 1 Medium potato
- 1 Handful Bean sprouts
- 1 Egg
- 1 Handful well-fermented kimchi (with some juice)
- 1/2 Tbsp Minced garlic
- 2 Korean red chili peppers (optional)
- 140ml Kimchi brine (from aged kimchi)
- 2 Commercial anchovy-kelp broth packs
- 1 Liter Water
- 1 Medium potato
- 1 Handful Bean sprouts
- 1 Egg
- 1 Handful well-fermented kimchi (with some juice)
- 1/2 Tbsp Minced garlic
- 2 Korean red chili peppers (optional)
- 140ml Kimchi brine (from aged kimchi)
Cooking Instructions
Step 1
First, let’s prepare the dough for the chewy sujebi. In a bowl, combine 2.5 cups of flour. Add 2 tablespoons of olive oil or canola oil. Adding oil to the dough makes the sujebi chewier and prevents it from sticking to your hands, making it easier to handle. Gradually add 140ml of water while mixing until a cohesive dough forms. If the dough is too wet, add a little more flour; if too dry, add a bit more water until you achieve a smooth, manageable consistency. Once the dough is ready, wrap it tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes to 1 hour. Resting the dough will result in a softer and chewier texture.
Step 2
This is the rested dough after being refrigerated for over 30 minutes. You can see that the dough has become smooth and elastic.
Step 3
Now, let’s make the delicious broth for the sujebi. In a pot, combine 1 liter of water and 2 commercial broth packs. Bring to a rolling boil over high heat. Using broth packs makes it quick and easy to achieve a deep, savory broth base.
Step 4
Crack 1 egg into a bowl. Whisk it well with a fork or chopsticks until smooth. This will be added to the broth later to enrich its flavor.
Step 5
Prepare a handful of well-fermented kimchi, or ‘mukimchi’. Don’t squeeze out all the juice; leave some for flavor. Chop the kimchi into bite-sized pieces. Wash a handful of bean sprouts thoroughly. The bean sprouts will add a pleasant crunch.
Step 6
Peel and chop 1 medium potato into bite-sized pieces. Potatoes add a natural sweetness to the broth and become tender as they cook, making them a great addition to the sujebi.
Step 7
Once the broth is boiling, remove the broth packs. Pour 140ml of kimchi brine into the pot. Add the chopped kimchi and potatoes. Bring back to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender. If you desire extra spiciness, add 2 thinly sliced Korean red chili peppers at this stage. Adjust the amount of chili peppers according to your preference for heat.
Step 8
Now it’s time to add the sujebi! Tear pieces from the rested dough and drop them into the simmering broth, shaping them roughly into small rounds. Once the sujebi pieces float to the surface, add 1/2 tablespoon of minced garlic and the prepared bean sprouts. Add the chopped kimchi again. Let everything come to a boil, then drizzle the whisked egg into the pot in a circular motion. Once the egg is softly set, gently stir it in. Let the soup boil vigorously for another minute to finish cooking. Your delicious Spicy Kimchi Sujebi is now ready to be enjoyed!
