Kimchi Sujebi Noodle Soup (hand-torn dough and noodles) recipe - ingredients, nutrition and when to eat it
This hearty bowl combines kimchi’s spicy broth with chewy hand-torn dough pieces and knife-cut noodles.
This hearty bowl combines kimchi’s spicy broth with chewy hand-torn dough pieces and knife-cut noodles. It’s warming and satisfying for lunch or dinner on a chilly day.
Noodles · 30 minutes to cook
Tips: Tear the dough into thin pieces so they cook evenly all the way through.
Tips: Add a little kimchi brine first, taste, then add more as needed to adjust the seasoning.
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Ingredients (1 serving)
- Napa cabbage kimchi — 100 g
- Flour — 50 g
- Cooked kalguksu noodles — 150 g
- Dried anchovies — 8 g
- Kombu — 4 g
- Korean zucchini — 40 g
- Green onion — 15 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 tsp
- Water — 600 ml