Spicy and Refreshing Clam Kimchi Hand-Pulled Noodles (Kimchi Sujebi)
How to Make a Deliciously Spicy Clam Kimchi Sujebi
This Kimchi Sujebi is a hearty and flavorful noodle soup featuring plump, fresh clams and perfectly fermented kimchi. The chewy, hand-pulled dough is cooked in a broth that’s both spicy and wonderfully refreshing, making it a perfect dish for a rainy day or a chilly evening. It’s a truly satisfying meal!
Main Ingredients- 1/2 head of well-fermented kimchi
- 300g fresh clams
- 100g oyster mushrooms
- 1 large scallion
Sujebi Dough- 2 cups all-purpose flour
- Pinch of salt
- 1 Tbsp cooking oil
- Cold water, as needed
Seasoning & Broth- 6 cups anchovy-kelp broth
- 2 Tbsp soy sauce for soup (or to taste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 2 cups all-purpose flour
- Pinch of salt
- 1 Tbsp cooking oil
- Cold water, as needed
Seasoning & Broth- 6 cups anchovy-kelp broth
- 2 Tbsp soy sauce for soup (or to taste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
Let’s start by making the dough for chewy Sujebi. In a bowl, combine 2 cups of all-purpose flour with a pinch of salt and 1 tablespoon of cooking oil. Gradually add cold water while kneading until a cohesive dough forms. Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for about 30 minutes. This resting period will enhance the chewy texture. The dough is ready when it’s smooth, doesn’t stick to your hands, and stretches gently without tearing.
Step 2
Now, let’s prepare the flavorful broth, the foundation of our Kimchi Sujebi. In a pot, bring 6 cups of water to a boil with kombu (kelp) and dried anchovies. Once boiling, remove the kombu and anchovies. Add 300g of fresh clams that have been thoroughly purged of sand. Cook until the clams open, releasing their delicious briny flavor into the broth. (To purge clams, soak them in lightly salted water, cover with black plastic or a lid, and refrigerate for at least 1 hour.)
Step 3
As the clams begin to open, add about 1/2 head of well-fermented kimchi, chopped into bite-sized pieces. Stir in 1 tablespoon of gochugaru for a nice kick and 0.5 tablespoon of minced garlic for aromatic depth. Then, add 100g of oyster mushrooms, torn into pieces. The riper the kimchi, the deeper and more refreshing the broth will taste.
Step 4
Now it’s time to add the Sujebi! Thinly pull pieces of the rested dough and drop them into the simmering broth. It’s important to make the dough pieces as thin and small as possible by hand or with a spoon. If they are too thick, they will take longer to cook and might remain doughy inside. The Sujebi are cooked when they float to the surface of the broth.
Step 5
Finally, add 1 large scallion, sliced diagonally, and season the soup with about 2 tablespoons of soy sauce for soup. Taste and adjust the seasoning with more soy sauce or salt if needed. Your delicious, spicy, and refreshing Kimchi Sujebi is now ready! This is the perfect comforting meal for a gloomy day. Enjoy this hearty bowl that will warm you from the inside out!
