Kimchi Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This comforting one-pot dish is made by simmering soft pieces of hand-torn dough in the tangy, spicy broth of well-fermented kimchi.
This comforting one-pot dish is made by simmering soft pieces of hand-torn dough in the tangy, spicy broth of well-fermented kimchi. It’s easy to enjoy as a satisfying lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Nutrition (per 646g serving): 380.9 kcal · protein 16.5g · carbohydrate 73g · fat 1.8g · sodium 903.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the dough rest sufficiently so it sticks less to your hands and the sujebi turns out softer.
Tips: Stretch the dough thin rather than tearing off thick pieces so it blends well with the broth.
Tips: Adjust the amount of soy sauce at the end depending on how fermented and salty the kimchi is.
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Ingredients (1 serving)
- Flour — 80 g
- Napa cabbage kimchi — 70 g
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 450 ml
- Green onion — 20 g
- Garlic — 1 pc
- Korean chili flakes — 1 tsp
- Soy sauce — 1 tsp