Korean Hand-Torn Kimchi Sujebi (4 Servings)
Cooking video for this dish linked by its original author
Official cooking video · Maangchi · YOUTUBEKorean Hand-Torn Kimchi Sujebi (4 Servings)
Hand-torn wheat dough simmered in a tangy fermented-kimchi broth, unlike plain potato sujebi.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Combine flour, salt, oil and dough water. Knead 10–12 minutes until smooth; cover while preparing broth.
- 02
Remove anchovy heads and guts and bag them; simmer with broth water, kimchi, kimchi juice, onion and garlic around 25 minutes.
- 03
Remove the anchovy bag, season with fish sauce and divide dough in two; wet your fingers.
- 04
Keep broth boiling, stretch dough very thin and tear small pieces into the pot; stir to avoid sticking.
- 05
Add gochujang and scallions; boil around 5 more minutes until no raw dough remains at the center. Add optional sesame oil.
Helpful source links
Before you cook
Tear dough thin and cook until no raw flour remains. Check wheat, soy and seafood labels; refrigerate leftovers promptly.
Allergens: 밀(반죽), 생선(멸치·액젓), 대두·밀(고추장 원재료 확인), 참깨(선택)
Image & source credits
These illustrations stand in for food photos.
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