Spicy and Chewy Kimchi Hand-Pulled Noodles
[Essential for Solo Cooking] Recipe for Spicy Kimchi Hand-Pulled Noodles on a Rainy Day
Introducing a Kimchi Hand-Pulled Noodle recipe perfect for those rainy days when you crave a hot and spicy broth! I was worried that making the noodles separately might be troublesome, but it turned out to be much simpler than I expected and quick to make. The chewy noodles combined with the refreshing kimchi broth are delicious, even for mixing rice into.
Noodle Dough Ingredients
- All-purpose flour, 1 cup (standard paper cup measurement)
- Salt, a pinch
Kimchi Hand-Pulled Noodle Ingredients
- Well-fermented kimchi, appropriate amount
- Kimchi juice, appropriate amount
- Gochujang (Korean chili paste), 0.5 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Anchovy-kelp broth, 500ml
- King oyster mushroom, 1/2 (optional)
- Onion, 1/4
- Green onion, a bit
- Salt or soy sauce (for seasoning)
- Well-fermented kimchi, appropriate amount
- Kimchi juice, appropriate amount
- Gochujang (Korean chili paste), 0.5 Tbsp
- Gochugaru (Korean chili flakes), 1 Tbsp
- Anchovy-kelp broth, 500ml
- King oyster mushroom, 1/2 (optional)
- Onion, 1/4
- Green onion, a bit
- Salt or soy sauce (for seasoning)
Cooking Instructions
Step 1
First, we’ll make the noodle dough. Prepare ‘all-purpose flour’. While other types of flour can be used, all-purpose flour helps achieve a chewy texture.
Step 2
Pour 1 cup of all-purpose flour, measured with a paper cup, into a bowl. Don’t worry too much about the exact cup size; the ratio is more important.
Step 3
Add a pinch of salt to the flour. Salt not only seasons the noodles but also helps develop gluten, making them chewier.
Step 4
Now, start mixing the dough by gradually adding water. Adding too much water at once can make the dough too wet, so mix with your hands and adjust the water quantity. Aim for a slightly stiff consistency.
Step 5
Knead the dough until it comes together into a cohesive ball. It’s ready when there’s no dry flour visible and it’s slightly sticky to the touch!
Step 6
Cover the finished dough with plastic wrap, place it in an airtight container, or a resealable bag, and let it rest in the refrigerator for at least 1 hour. This resting period makes the dough smoother and chewier.
Step 7
While the dough is resting, let’s prepare the broth. In a pot, add 500ml of water and steep dried kelp and dried anchovies to create a rich broth. Using broth packs for anchovies and kelp can make this step more convenient.
Step 8
If you plan to add firm vegetables like potatoes or zucchini, add them to the broth at this stage and boil them. Potatoes take time to cook, so it’s good to add them early.
Step 9
Once the broth is sufficiently brewed, remove the kelp and anchovies. Add the chopped kimchi and an appropriate amount of kimchi juice. The amount of kimchi can be adjusted to your taste. Using well-fermented, sour kimchi will yield a deeper flavor.
Step 10
When the broth with kimchi comes to a rolling boil, reduce the heat to medium. Let it simmer for about 5 minutes to allow the kimchi to cook thoroughly and the flavors to meld.
Step 11
Once the kimchi is relatively cooked, add the julienned onion. Onions add a refreshing sweetness to the broth.
Step 12
Now it’s time to add the seasonings for a spicy kick. Add 0.5 Tbsp of gochujang and 1 Tbsp of gochugaru. Taste the broth and adjust the seasoning with soy sauce or salt if needed. It’s important to adjust the amount of soy sauce or salt based on the saltiness of your kimchi.
Step 13
Stir well to dissolve the seasonings. Then, we’ll add the rested noodle dough by tearing off pieces. To prevent the dough from sticking, slightly wet your hands before tearing. Tear off bite-sized pieces with your fingers or a spoon.
Step 14
After adding all the noodle dough pieces, bring the soup back to a rolling boil over high heat. The noodles are almost cooked when they float to the surface.
Step 15
Finally, add some chopped green onions and any leftover vegetables you have on hand or ingredients you like. I used king oyster mushrooms that I had, but zucchini or other mushrooms would also be delicious. Once all the ingredients are well combined, your delicious Kimchi Hand-Pulled Noodles are ready!
