Pork and Kimchi Sujebi recipe - ingredients, nutrition and when to eat it
This spicy soup is made with pork, well-fermented kimchi, and chewy pieces of hand-torn dough.
This spicy soup is made with pork, well-fermented kimchi, and chewy pieces of hand-torn dough. The tangy kimchi and savory pork go especially well with a rainy day or a hearty dinner.
Noodles · 35 minutes to cook
Tips: Let the dough rest well so it’s easier to tear into thin pieces and turns out chewier.
Tips: If the kimchi is salty, add the soy sauce a little at a time at the end.
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Ingredients (1 serving)
- Wheat flour — 70 g
- Pork picnic shoulder — 70 g
- Well-fermented napa cabbage kimchi — 80 g
- Korean zucchini — 40 g
- Onion — 30 g
- Green onion — 10
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Water — 500 ml
- Salt — 1 작은꼬집