Spicy and Refreshing Kimchi Hand-Pulled Noodles (Kimchi Sujebi)
Warm Up with This Deliciously Spicy and Refreshing Kimchi Sujebi Recipe
On a snowy or chilly day like today, what could be better than a comforting bowl of spicy and refreshing Kimchi Sujebi? Instead of a clear broth, we’re making it deliciously spicy to warm you from the inside out. Rummaging through the fridge, I found some zucchini and potatoes, and they made this dish incredibly satisfying. The harmonious blend of the kimchi’s refreshing tang and spicy kick, combined with the chewy texture of the sujebi, makes for a wonderfully hearty meal. If you’re pondering what to make for dinner, how about this quick and easy spicy Kimchi Sujebi?
Main Ingredients- Sujebi dough (for 1 serving)
- 130g ripe kimchi
- 1 potato
- 1/4 stalk green onion
- 1/2 onion
- 40g zucchini
- 1 Tbsp minced garlic
Seasoning and Broth- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (or anchovy sauce)
- 2 bouillon cubes (or anchovy-kelp broth)
- 1 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp fish sauce (or anchovy sauce)
- 2 bouillon cubes (or anchovy-kelp broth)
- 1 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the green onion diagonally. Thinly slice the onion. Cut the potato and zucchini into fan shapes. Soak the sujebi dough in water briefly to prevent sticking. Chop the kimchi into bite-sized pieces with scissors or a knife.
Step 2
Pour 700ml of water into a pot and add 2 bouillon cubes. Once boiling, add the chopped kimchi and 1 Tbsp of red pepper flakes. At this stage, also add the potatoes and zucchini. Boiling these vegetables together will release their refreshing flavors into the broth, enhancing its depth.
Step 3
Once the kimchi is cooked and the broth is simmering, add 1 Tbsp of fish sauce and 2 Tbsp of soup soy sauce to season. Using fish sauce adds a wonderful umami, but if you don’t have it, you can substitute with more soup soy sauce or another type of savory sauce. The broth will start to smell deliciously flavorful as it bubbles.
Step 4
After the broth has developed good flavor, add 1 Tbsp of minced garlic, and finally, the sliced green onions and onions. The vegetables will add a natural sweetness as they cook. Simmer for a bit longer to allow the garlic aroma and vegetable sweetness to meld into the broth.
Step 5
Now it’s time to add the sujebi! Drop pieces of the chewy sujebi dough into the simmering pot, one by one. Gently stir to prevent them from sticking together while they cook. The sujebi are done when they float to the surface. Serve the delicious spicy Kimchi Sujebi in warm bowls and enjoy!
