Kimchi and Bean Sprout Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
Kimchi and bean sprout sujebi is a hearty, spicy soup made with aged kimchi, bean sprouts, and pieces of hand-torn dough.
Kimchi and bean sprout sujebi is a hearty, spicy soup made with aged kimchi, bean sprouts, and pieces of hand-torn dough. Chewy dough, crisp bean sprouts, and a savory, refreshing broth come together in a filling meal that’s great for lunch or dinner.
Noodles · 35 minutes to cook
Tips: Knead the dough ahead of time and let it rest for 20 minutes so it’s easier to tear into thin pieces.
Tips: Cover the pot while cooking the bean sprouts to help prevent any beany smell.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Flour — 100 g
- Aged kimchi — 0.5 cup
- Bean sprouts — 1 handful
- Water — 500 ml
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Salt — 0.5 tsp
- Water — 2 Tbsp