Spicy and Flavorful Handmade Noodle Soup (Sujebi)
Spicy Kimchi Sujebi
Craving comforting sujebi? Make it easily at home with just kimchi! This recipe for ‘Spicy Sujebi’ features a zesty and refreshing broth made with anchovy-kelp stock, kimchi, and a blend of seasonings. The chewy sujebi noodles combined with the savory broth create an irresistible dish that’s perfect with a bowl of rice. We’ll guide you step-by-step, making it easy even for beginners.
Main Ingredients- Sujebi dough (store-bought or homemade) 200g
- Anchovy-kelp stock 4 cups (approx. 800ml)
- Well-fermented kimchi 3 Tbsp (including juice)
Cooking Instructions
Step 1
First, prepare all your ingredients. Finely chop the kimchi into bite-sized pieces. Thinly slice the onion, and diagonally slice the green onion, cheongyang chili pepper, and red chili pepper. Using store-bought sujebi dough will make the process even quicker.
Step 2
In a deep pot, pour in 4 cups of anchovy-kelp stock. Dissolve 2 Tbsp of gochujang into the stock, ensuring there are no lumps. It’s important to mix the gochujang well beforehand to prevent clumping.
Step 3
Once the stock begins to boil vigorously, add the 3 Tbsp of chopped kimchi and let it simmer. As the kimchi breaks down, it will add delicious umami and a spicy kick to the broth.
Step 4
Add 2 Tbsp of gochugaru for an extra layer of spice. You can adjust the amount according to your preference.
Step 5
Add 1 Tbsp of soup soy sauce to enhance the savory flavor, and 1 Tbsp of minced garlic for a fragrant aroma. At this stage, it’s a good idea to taste the broth and adjust the seasoning if needed.
Step 6
Once the seasonings are well combined and the broth comes to a rolling boil again, add the 200g of sujebi dough. If using small pieces, drop them into the pot one by one. Stir gently to prevent the noodles from sticking together.
Step 7
When the sujebi noodles float to the surface and begin to cook, add all the prepared ingredients: sliced onion, diagonally sliced green onion, cheongyang chili pepper, and red chili pepper. Continue to boil for another 2-3 minutes, or until the vegetables are tender and the sujebi is fully cooked. Your delicious spicy sujebi is now ready!
