Kimchi, Bean Sprout, and Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This spicy soup combines tangy kimchi and crunchy bean sprouts with knife-cut noodles and sujebi dough pieces.
This spicy soup combines tangy kimchi and crunchy bean sprouts with knife-cut noodles and sujebi dough pieces. It’s a warming bowl for lunch or dinner on a chilly day.
Noodles · 30 minutes to cook
Tips: If you’re using precooked noodles, add them at the end and avoid simmering them for too long so they don’t get mushy.
Tips: If the kimchi is well fermented and salty, adjust the seasoning gradually with kimchi brine and salt.
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Ingredients (1 serving)
- Napa cabbage kimchi — 100 g
- Mung bean sprouts — 80 g
- Cooked kalguksu noodles (knife-cut noodles) — 150 g
- All-purpose flour — 50 g
- Kimchi brine — 2 Tbsp
- Dried anchovies — 5 g
- Kombu — 3 g
- Green onion — 20 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Salt — 1 pinch
- Water — 500 ml