Soft Dumpling Wrapper Soup (Mandup-sujebi)
Tender and Delicious Dumpling Wrapper Sujebi: Baek Jong-won’s Kimchi Sujebi Recipe
Making sujebi with dumpling wrappers results in thin, tender pieces that are both easy to cook and incredibly delicious. This recipe, inspired by Baek Jong-won’s Kimchi Sujebi, is truly delightful. The dumpling wrappers offer a softer texture compared to traditional sujebi dough, making it a comforting and satisfying meal.
Main Ingredients- 1.2 liters Anchovy-Kelp Broth
- 26 Dumpling Wrappers (frozen or fresh)
- 1 cup Chopped Kimchi (well-fermented)
- A splash of Kimchi Juice (for deeper flavor)
- 1/2 Onion (sliced)
- 1/4 Zucchini (half-moon sliced)
- 1/3 Green Onion (bias cut)
Seasoning- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2/3 Tbsp Fish Sauce (for umami)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
- Salt to taste
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2/3 Tbsp Fish Sauce (for umami)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
- Salt to taste
Cooking Instructions
Step 1
First, prepare the vegetables for the sujebi. Slice the onion into thick strips and the zucchini into thin half-moon shapes. Cut the green onion diagonally for color and flavor.
Step 2
Chop the well-fermented kimchi into bite-sized pieces. If your kimchi is very juicy, use primarily the solid parts to avoid making the broth cloudy. A little kimchi juice can add depth to the broth. For the dumpling wrappers, it’s best to use them slightly thawed rather than directly from the freezer, as they will be less likely to stick together.
Step 3
Separate the dumpling wrappers one by one and tear them by hand into bite-sized pieces, about 5-7 cm. Tearing them too small might cause them to disintegrate while cooking. Thinner pieces will result in a more tender texture.
Step 4
Pour 1.2 liters of anchovy-kelp broth into a pot. Add the chopped kimchi, a splash of kimchi juice, and 1/2 Tbsp of gochugaru. Bring to a boil over high heat. Adjust the amount of gochugaru to your spice preference.
Step 5
Let the broth simmer until the kimchi becomes tender. Well-cooked kimchi will contribute to a deeper and more refreshing broth flavor.
Step 6
Once the kimchi is tender, it’s time to add the dumpling wrappers. Crucially, do NOT add them all at once, as they will clump together due to their thinness. Add them one by one, ensuring they are separated. Stir gently with a wooden spoon while adding them to prevent sticking to the bottom of the pot.
Step 7
After adding the wrappers and letting them simmer briefly, add the sliced onions and zucchini. These vegetables will cook and enhance the overall flavor of the sujebi.
Step 8
Add 2/3 Tbsp of fish sauce to boost the umami flavor of the broth. Fish sauce, along with soy sauce for soup, creates a more profound taste.
Step 9
Add 1 Tbsp of soy sauce for soup (Guk-ganjang) to season the broth. You can also use regular Korean soy sauce (Joseon-ganjang).
Step 10
Finally, stir in 1 Tbsp of minced garlic and reduce the heat to medium. Let it simmer so all the flavors meld together. Taste the broth and add a little salt if needed to achieve your desired seasoning.
Step 11
Dumpling wrappers cook very quickly because they are thin, so they don’t require long simmering time. They are done when they turn translucent and float to the surface. Add the diagonally sliced green onions at the very end and simmer for another moment to finish. If you prefer a spicier kick, you can add thinly sliced Cheongyang chili peppers at this stage.
Step 12
And there you have it – a delicious, spicy, and refreshing Kimchi Sujebi made with dumpling wrappers! The uniquely tender and soft texture of the dumpling wrappers melts in your mouth, making this a truly delightful one-bowl meal.
Step 13
Try making this dumpling wrapper sujebi recipe. You’ll be captivated by its unique charm, different from traditional chewy sujebi. The deep, refreshing broth is unforgettable. It’s a nutritious and satisfying dish recommended for the whole family!
