Hearty and Spicy Kimchi Hand-Pulled Noodles (Kimchi Sujebi)
Easy Homemade Fresh Noodle Dough for Kimchi Sujebi using Bamix and Marcato
Discover how to make delicious Kimchi Sujebi with chewy, fresh noodles made effortlessly at home! This recipe utilizes a Bamix blender and a Marcato pasta maker to create a smooth, thin noodle dough, similar to dumpling wrappers, without any strenuous kneading or rolling. The combination of rich, aged kimchi and a savory anchovy broth creates a deeply satisfying and warming dish, perfect for a comforting meal or even as a hangover cure.
Fresh Noodle Dough- 100g all-purpose flour (e.g., Korean ‘Woori Mil’)
- 1 egg
- 1/4 tsp salt
- 1 tsp water
- 1 tsp olive oil
Kimchi Sujebi Broth & Toppings- 2 Tbsp dried anchovy powder
- 1/2 onion
- 1 stalk green onion (scallion)
- 1 tsp minced garlic
- 1/4 head aged kimchi
- 1 Tbsp fish sauce or soy sauce
- 2 Tbsp all-purpose seasoning sauce (e.g., ‘Manneung Ganjang’)
- Pinch of salt
- 2 Tbsp dried anchovy powder
- 1/2 onion
- 1 stalk green onion (scallion)
- 1 tsp minced garlic
- 1/4 head aged kimchi
- 1 Tbsp fish sauce or soy sauce
- 2 Tbsp all-purpose seasoning sauce (e.g., ‘Manneung Ganjang’)
- Pinch of salt
Cooking Instructions
Step 1
Instead of laboriously kneading dough by hand, you can make fresh sujebi noodles incredibly easily using kitchen appliances like a Bamix blender and a Marcato pasta maker. These tools allow you to create a smooth noodle dough, much like dumpling wrappers, without the usual hassle of kneading or forcefully rolling the dough. Let’s make delicious sujebi with these convenient QCS products!
Step 2
In the bowl of your Bamix, combine 100g of all-purpose flour, 1 egg, 1/4 tsp of salt, 1 tsp of water, and 1 tsp of olive oil. Secure the lid and blend on high speed for about 1 minute. You’ll see a cohesive, slightly sticky dough ball form, all without touching it with your hands.
Step 3
Take the dough ball from the Bamix and pass it through the sheet attachment of your Marcato pasta maker multiple times, gradually thinning it out. This process will yield a dough that’s as thin and pliable as dumpling wrappers. Once you’ve achieved your desired thickness, you can cut it into desired shapes (like flat pieces for sujebi or noodles) with a knife or a pasta cutter. Alternatively, you can switch to the cutting attachment of the Marcato to create strands of noodles.
Step 4
After extruding the thin sujebi dough with the Marcato, it’s best to let it air dry slightly on a pasta drying rack (like a Takapasta) before cooking. This prevents the pieces from sticking together in the broth and contributes to a chewier texture. We’re aiming for wonderfully thin sujebi, just like dumpling wrappers!
Step 5
Thinly slice the green onion on an angle, separating the white and green parts. Peel and thinly slice the onion. These vegetables will add a refreshing sweetness and depth to the broth.
Step 6
Gently squeeze out excess liquid from your aged kimchi, then chop it into bite-sized pieces. Avoid using kimchi that is overly sour. It’s also a good idea to lightly brush off some of the excess seasoning paste to prevent the broth from becoming too murky.
Step 7
Pour about 1.5 liters (6 cups) of cold water into a deep pot. Add 2 tablespoons of dried anchovy powder. Bring the water to a rolling boil over high heat. Boiling allows the flavors and aroma of the anchovy powder to infuse into the water.
Step 8
Once the anchovy broth is boiling, stir in 1 teaspoon of minced garlic and add the chopped aged kimchi. Let it simmer for about 5 minutes, allowing the kimchi to soften and its spicy, tangy flavor to meld beautifully with the broth.
Step 9
After the kimchi has simmered for a bit, add 2 tablespoons of your all-purpose seasoning sauce (like ‘Manneung Ganjang’) to season the broth. If you don’t have this specific sauce, regular soy sauce or Korean soup soy sauce can be used, but the ‘Manneung Ganjang’ adds an extra layer of umami.
Step 10
When the broth is boiling again, drop the prepared sujebi dough pieces into the pot one by one. Use chopsticks to gently separate any pieces that might stick together. The sujebi are cooked when they float to the surface.
Step 11
Finally, add the sliced green onions and onions to the pot. Stir in 1 tablespoon of fish sauce or soy sauce for an extra boost of flavor and freshness. Let it simmer for another moment. Taste the broth and adjust with a pinch of salt if needed to reach your desired seasoning. Your delicious and spicy Kimchi Sujebi is ready to be enjoyed!
