Kimchi Sujebi Rice Bowl recipe - ingredients, nutrition and when to eat it
This hearty bowl combines chewy sujebi dough pieces and rice in a spicy kimchi broth. It’s a warm, filling choice for lunch or dinner on a chilly day.
Rice bowls · 30 minutes to cook
Tips: Pinch off the dough in thin, even pieces so it cooks through quickly and absorbs the broth.
Tips: If the kimchi is salty, taste the broth before adding salt at the end.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 70 g
- All-purpose Flour — 50 g
- Cooked Rice — 0.7 bowl
- Dried Anchovies — 5 g
- Kelp — 3 g
- Korean Zucchini — 30 g
- Green onion — 10 g
- Garlic — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Salt — 0.5 tsp
- Water — 500 ml