Easy Kimchi Sujebi by My Korean Mom
450kcal
Ingredients
Sujebi Dough
- 100 g all purpose flour
- 1 tbsp potato starch
- 1 tbsp cooking oil
- 1 pinch salt
- 50 g water
Kimchi Soup
- 1 ladle chopped kimchi
- 3 tbsp kimchi juice
- 1 tbsp minced garlic
- 1/2 stalk green onion
- 1 cube Korean seafood soup stock (or Korean Dashida 1/2 tbsp)
- 1 tbsp soup soy sauce (gukganjang)
- 1 tbsp anchovy sauce (Korean fish sauce)
- 1 tbsp gochugaru
- 600 ml water
Equipment
- 1 Pot
- 1 Knife & cutting board
- 1 ladle
Method
- In a mixing bowl, combine flour, potato starch, cooking oil, and a pinch of salt. Gradually add water and knead into a dough.
- Let it rest for at least 30 minutes up to 2 hours.
- Chop the kimchi into small pieces. Prepare 3 tbsp of kimchi juice.
- Mince the garlic and chop the green onion. If you want, you can add chili peppers as well.
- In a pot, bring 600ml water to a boil.
- Add the soup stock cube (or Dashida), soy sauce, and anchovy sauce.
- Add minced garlic, green onion, kimchi, kimchi juice, and red chili powder.
- Once the soup boils, pinch small pieces of the dough and drop them into the pot.
- Cook until the sujebi pieces are fully cooked. Serve hot.
Kimchi Sujebi 김치 수제비
- The deep broth flavor created by seafood stock and kimchi.
