Kimchi Kalguksu with Dumpling Wrappers (Mandu Pye)
Making Delicious Kimchi Kalguksu with Dumpling Wrappers from Your Freezer
I wanted to add sujebi (hand-pulled dough flakes) to my kimchi kalguksu, but I decided to get creative with some leftover dumpling wrappers from my freezer! ^^ If you prefer a softer texture, this is perfect. (If you want a chewier bite, just make your own dough.) This recipe offers a delightful twist on a classic, using readily available dumpling wrappers for a uniquely satisfying noodle soup.
Main Ingredients- 1 serving Kalguksu noodles
- Frozen dumpling wrappers (adjust quantity based on size)
- 1/4 Carrot
- 1/4 Onion
- 1/4 Zucchini
- About 1/4 head of ripe, sour kimchi
Seasoning & Broth Ingredients- 2 Tbsp Soy Sauce for soup (adjust to taste)
- 1 Tbsp Red Pepper Flakes
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1/2 stalk Green Onion
- 1 ladle Kimchi Juice
- 4-5 cups Anchovy-Kelp Broth or Rice Water
- 2 Tbsp Soy Sauce for soup (adjust to taste)
- 1 Tbsp Red Pepper Flakes
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1/2 stalk Green Onion
- 1 ladle Kimchi Juice
- 4-5 cups Anchovy-Kelp Broth or Rice Water
Cooking Instructions
Step 1
First, prepare the broth, which is the foundation of a delicious Kimchi Kalguksu. You can make a deep-flavored broth using anchovies and kelp, or opt for rice water for a lighter taste. Once the broth comes to a boil, reduce the heat and let it simmer to extract flavors.
Step 2
Once the broth has simmered and developed its flavor, finely chop the ripe kimchi into bite-sized pieces and add it to the pot. Pour in about a ladleful of kimchi juice for a spicy and deeply savory kick. Adjust the amount of juice based on your preference.
Step 3
Add the prepared vegetables: carrots, onions, and zucchini. It’s best to cut the vegetables into slightly thicker pieces so they retain some texture when cooked and don’t become mushy. Cook until the vegetables start to turn translucent.
Step 4
Stir in 1 tablespoon of red pepper flakes to add a touch of spiciness. If your kimchi is already very spicy, you can adjust or omit this ingredient.
Step 5
Add 2 tablespoons of soy sauce for soup to season the dish and enhance its savory notes. The saltiness of the kimchi can vary, so taste the soup after adding the kimchi and adjust the seasoning with salt if needed.
Step 6
Add 1 tablespoon of minced garlic. The slight pungency of the garlic will meld beautifully with the kimchi’s flavor, creating a deeper and more refreshing taste.
Step 7
Rinse the kalguksu noodles briefly under cold water to remove excess starch. This step helps prevent the noodles from sticking together and keeps the broth clear.
Step 8
Add the kalguksu noodles, which have been rinsed, to the rapidly boiling broth. Gently loosen the noodles as you add them to prevent clumping. Cook for about 2-3 minutes, or until the noodles are tender.
Step 9
Now for the sujebi made with dumpling wrappers! Cut larger wrappers into quarters and smaller ones in half. Take each piece, rinse it quickly in water to remove any sticking starch, and then add them to the pot. Stir immediately and well after adding to prevent them from sticking together. They are cooked when they float to the surface.
Step 10
Finally, garnish generously with chopped green onions and a sprinkle of black pepper. Enjoy this delicious and comforting soup while it’s hot!
