Spicy Kimchi Kalguksu and Sujebi Stew
Recipe from ‘Gimchi Kalguksu and Sujebi Stew’ – Episode 7 of ‘Excuse Me, Try This!’
When the weather gets cold, nothing beats a hearty, spicy soup! This recipe for Kimchi Kalguksu and Sujebi Stew is perfect for warming you up from the inside out. Featured in episode 7 of the show ‘Excuse Me, Try This!’, this dish combines the comforting textures of handmade noodles and dumplings with the bold flavors of fermented kimchi. Let’s dive into making this delicious, soul-warming stew!
Dough Ingredients- 3 cups all-purpose flour (2 cups for sujebi, 1 cup for kalguksu)
- Cold water (for dough)
Main Ingredients- 1 anchovy and kelp stock packet (dashima pack)
- 1/4 head aged kimchi
- 1 potato
- 1/2 zucchini
- 1 anchovy and kelp stock packet (dashima pack)
- 1/4 head aged kimchi
- 1 potato
- 1/2 zucchini
Cooking Instructions
Step 1
First, let’s prepare the dough for both the sujebi (hand-pulled dumplings) and kalguksu (knife-cut noodles). In separate bowls, combine 2 cups of flour with about 2/3 cup of cold water for the sujebi dough, and 1 cup of flour with about 1/3 cup of cold water for the kalguksu dough. Knead each until smooth and not sticky. Cover the bowls with plastic wrap and let them rest in the refrigerator for at least 30 minutes. This resting period is crucial for developing a wonderfully chewy texture.
Step 2
Now, let’s create the flavorful base for our stew. In a large pot, bring 2 liters of water to a boil. Add the stock packet and let it simmer for about 10 minutes to create a rich broth. Remove the stock packet. Rinse the aged kimchi under cold water, squeeze out excess moisture, and chop it finely. Add the chopped kimchi to the broth along with 1 Tbsp gochujang, 1 Tbsp gukganjang, 1 Tbsp tuna extract, and 1 Tbsp minced garlic. Stir well and bring to a boil.
Step 3
Once the broth is boiling and the kimchi is tender, it’s time to add the vegetables. Peel and dice the potato into bite-sized pieces and add it to the pot. Cook until the potato is almost tender. Then, add the zucchini, sliced into attractive, chunky pieces. For an extra kick and depth of flavor, you can also add thinly sliced onion, finely chopped cheongyang pepper, and chopped green onion at this stage. Continue to simmer over medium heat until all the vegetables are cooked through and tender.
Step 4
While the vegetables are simmering, prepare the kalguksu noodles. Take the rested kalguksu dough and place it on a lightly floured surface. Roll it out thinly. To prevent sticking, you can dust the dough lightly with flour as you roll. Once thinly rolled, carefully roll up the dough sheet like a jelly roll. Slice thinly to create noodle strands. To keep the noodles from clumping together, lightly dust them with flour again and then gently shake them loose.
Step 5
The final step is to combine everything and cook to perfection! Take small pieces of the rested sujebi dough and drop them into the boiling stew. Once the sujebi dumplings float to the surface, add the prepared kalguksu noodles to the pot. Gently stir to separate the noodles. Cook for another 2-3 minutes, or until the noodles are cooked and the sujebi is tender. Your delicious and hearty Kimchi Kalguksu and Sujebi Stew is now ready to be enjoyed! Serve hot and savor the comforting flavors.
