Spicy Rice Cooker Kimchi Hand-Pulled Noodles
Spicy Rice Cooker Kimchi Hand-Pulled Noodles
Easy Recipe for Rice Cooker Kimchi Hand-Pulled Noodles
A delicious kimchi hand-pulled noodle soup that’s wonderfully spicy and savory, with chewy noodles that warm you up from the inside. Using a rice cooker makes cleanup a breeze and simplifies the cooking process, making it easy for anyone to prepare.
Dough Ingredients- 100g all-purpose flour for noodles
- 50g cold water
- 0.5 tsp salt
Kimchi Noodle Soup Ingredients- 100g well-fermented kimchi
- 3 Tbsp kimchi brine
- 400ml water
- 40g onion (about 1/4 medium onion)
- 1 handful green onions
- 100g well-fermented kimchi
- 3 Tbsp kimchi brine
- 400ml water
- 40g onion (about 1/4 medium onion)
- 1 handful green onions
Cooking Instructions
Step 1
First, let’s make the hand-pulled noodle dough. In a bowl, combine 100g of all-purpose flour for noodles, 50g of cold water, and 0.5 tsp of salt. Mix and knead the ingredients together with your hands until you have a smooth, cohesive dough. The dough should become elastic.
Step 2
Cover the dough with plastic wrap or place it in a lidded container. Let it rest at room temperature for 30 minutes. This resting period is crucial for developing a wonderfully chewy texture in your hand-pulled noodles.
Step 3
While the dough is resting, prepare the ingredients for the kimchi noodle soup in your rice cooker. Add the kimchi, cut into bite-sized pieces (100g), the roughly chopped onion (40g), and 1 Tbsp of dried anchovy powder to the inner pot of the rice cooker. Anchovy powder adds a deep, savory flavor to the broth.
Step 4
Next, add the seasoning ingredients to enhance the flavor. Mix in 3 Tbsp of kimchi brine, 0.5 Tbsp of soy sauce for soup, and 0.5 tsp of MSG enhancer (or your preferred umami seasoning). Stir everything well to combine.
Step 5
Pour 400ml of freshly boiled water (from a kettle or pot) into the rice cooker with the other ingredients. Stir to ensure everything is well mixed. Then, select the ‘Reheat’ or ‘Multi-grain’ function on your rice cooker and cook for 9 minutes. (Refer to your specific rice cooker model for the correct function and time; this is a guideline for CUCKOO models.)
Step 6
After the first 9 minutes, open the rice cooker lid. Take the rested noodle dough and tear off small pieces directly into the bubbling broth. Stir gently to distribute the noodle pieces. Close the lid again and select the ‘Reheat’ or ‘Multi-grain’ function for another 9 minutes to fully cook the noodles until they are tender and chewy.
Step 7
Finally, add a handful of roughly chopped green onions. You can either let them cook for a minute with the noodles or use them as a fresh garnish. Enjoy your hearty and comforting bowl of spicy rice cooker kimchi hand-pulled noodles!
