Warm and Chewy Rice Cooker Kimchi Dough Flakes
Warm and Chewy Rice Cooker Kimchi Dough Flakes
Effortless Kimchi Dough Flakes Made in a Rice Cooker
Enjoy delicious kimchi dough flakes made easily in your rice cooker! This recipe is an adaptation of Baek Jong-won’s method, designed for a rich and satisfying meal. Perfect for busy days, this recipe will guide you step-by-step to a comforting bowl of chewy dough flakes in a flavorful kimchi broth.
Dough Ingredients- 100g All-purpose flour
- 50g Water
- 1/3 tsp Salt
Broth Ingredients- 1/2 Onion
- 50g Zucchini
- 80g Fermented kimchi (or 80g stir-fried kimchi)
- 500ml Water (hot water)
- 1/2 Onion
- 50g Zucchini
- 80g Fermented kimchi (or 80g stir-fried kimchi)
- 500ml Water (hot water)
Cooking Instructions
Step 1
First, we’ll make the dough for the sujebi (dough flakes). In a bowl, combine 100g of all-purpose flour, 50g of water, and 1/3 tsp of salt. Mix with a spatula or your hands until it forms a cohesive dough. Ensure there are no dry flour spots.
Step 2
Place the formed dough into a plastic bag or an airtight container. Let it rest at room temperature for 30 minutes. This resting period will allow the gluten to develop, resulting in a chewier texture for your sujebi.
Step 3
Next, prepare the vegetables for the kimchi broth. Thinly slice half an onion. Slicing it thinly will help it cook quickly and release its flavor into the broth effectively.
Step 4
Thinly slice 50g of zucchini, similar to the thickness of the onion. Keeping the slices thin is important for even cooking and better flavor integration.
Step 5
Now, add all the ingredients to your rice cooker. Start by placing the thinly sliced onion and zucchini into the inner pot. Then, add the seasoning ingredients: 1 Tbsp dried anchovy powder, 1 tsp minced garlic (or garlic powder), 1 tsp soup soy sauce, 1 tsp fish sauce, and 0.5 tsp red pepper flakes. *You can also add 80g of fermented kimchi at this stage to deepen the broth’s flavor.
Step 6
Take the rested dough and thinly tear off pieces, adding them to the rice cooker. Tearing the dough thinly and widely helps it absorb the broth better and cook faster. Add all the torn dough pieces into the pot.
Step 7
Add the kimchi and pour in 500ml of hot water that has just boiled. *Using fermented kimchi or stir-fried kimchi (80g) will give you a wonderfully spicy and refreshing broth. Pouring hot water helps the ingredients cook faster and dissolve the seasonings.
Step 8
Close the rice cooker lid and select the ‘reheat’ or ‘cook’ function. Let it cook for 9 minutes. Depending on your rice cooker’s settings, choose the most appropriate option. After 9 minutes, everything should be perfectly cooked.
Step 9
After 9 minutes, open the rice cooker to reveal your delicious kimchi dough flakes. The combination of kimchi, vegetables, and chewy dough flakes looks incredibly appetizing, doesn’t it?
Step 10
Ladle the finished kimchi dough flakes into a serving bowl, such as a ramen bowl. For an extra touch, sprinkle some chopped green onions on top. Serve immediately and enjoy this comforting and flavorful meal!
