Kimchi Dumpling Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
Kimchi Dumpling Sujebi is a hearty soup with kimchi dumplings and chewy hand-torn dough pieces simmered with Korean zucchini.
Kimchi Dumpling Sujebi is a hearty soup with kimchi dumplings and chewy hand-torn dough pieces simmered with Korean zucchini. The tangy, spicy broth makes it a satisfying dinner on a chilly evening.
Noodles · 30 minutes to cook
Tips: Let the dough rest in the fridge for 15 minutes so it’s less sticky and easier to pinch into thin pieces.
Tips: You can add frozen dumplings straight to the broth without thawing. Avoid stirring vigorously while they cook so they don’t burst.
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Ingredients (1 serving)
- Kimchi Dumplings — 4 pc
- Flour — 0.5 cup
- Korean Zucchini — 0.3 pc
- Dried Anchovies — 5 pc
- Kombu — 1 sheet
- Green Onion — 0.3 pc
- Garlic — 1 clove
- Korean Red Pepper Flakes — 0.5 tsp
- Salt — 0.3 tsp
- Water — 3 cup