Bean Sprout Kimchi Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
This comforting soup combines kimchi broth with chewy hand-torn dough pieces and crunchy bean sprouts.
This comforting soup combines kimchi broth with chewy hand-torn dough pieces and crunchy bean sprouts. Its spicy, refreshing flavors make it a great choice for a rainy day or a hearty lunch or dinner.
Soups & stews · 25 minutes to cook
Tips: Knead the dough well, then let it rest briefly so it’s easier to tear and add to the pot.
Tips: Add the bean sprouts at the end and cook with the lid on to keep them crisp.
Tips: If the kimchi is salty, skip the salt and taste the broth before adjusting the seasoning.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Napa cabbage kimchi — 80 g
- Bean sprouts — 70 g
- Flour — 70 g
- Water — 500 ml
- Green onion — 15 g
- Garlic — 3 g
- Korean chili flakes — 1 tsp
- Salt — 1 pinch