Spicy and Refreshing Kimchi Hand-Pulled Noodles
The Ultimate Kimchi Hand-Pulled Noodles Recipe to Make at Home
A bowl of Kimchi Hand-Pulled Noodles (Kimchi Sujebi) with a delightfully spicy and deep flavor! This dish is a magical one-bowl meal that warms you up and fills your stomach with its hot broth and chewy noodles, perfect for the chilly weather. It’s easy to make with simple ingredients, suitable for everyone.
Dough Ingredients (for 2 servings)- 200g All-purpose flour
- 110ml Cold water
- 2 Pinches of salt
- 1/2 Tbsp Grapeseed oil
Kimchi Hand-Pulled Noodle Broth- 800ml Anchovy broth (2-3 coin anchovy broth cubes if using)
- 100g Well-fermented kimchi, chopped
- 1 Potato (medium-sized)
- 1/2 Onion
- 4 Tbsp Kimchi brine
- 1 Tbsp Anchovy sauce (fish sauce)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 1/2 Green onion
- Pinch of black pepper
- 800ml Anchovy broth (2-3 coin anchovy broth cubes if using)
- 100g Well-fermented kimchi, chopped
- 1 Potato (medium-sized)
- 1/2 Onion
- 4 Tbsp Kimchi brine
- 1 Tbsp Anchovy sauce (fish sauce)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 1/2 Green onion
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s make the sujebi dough. In a large bowl, combine 200g of all-purpose flour, 110ml of cold water, 1/2 Tbsp of grapeseed oil, and 2 pinches of salt. If you’re kneading by hand, mix the ingredients until they start to come together, then knead vigorously for at least 10 minutes. Kneading thoroughly until the dough is smooth and elastic is the secret to chewy sujebi!
Step 2
Wrap the well-kneaded dough tightly in plastic wrap to prevent it from drying out. Refrigerate for at least 30 minutes to rest. This step makes the dough chewier and much easier to tear into thin pieces.
Step 3
Now, prepare the broth for the sujebi. Pour 800ml of anchovy broth into a pot. For convenience, you can dissolve 2-3 coin anchovy broth cubes in hot water. Boiling the broth will enhance its deep and refreshing flavor.
Step 4
Peel the potato and slice it into approximately 0.7cm thick pieces. Slicing them a bit thicker prevents them from breaking apart too much during cooking. Slice the half onion into similarly sized, chunky pieces.
Step 5
Finely chop 100g of well-fermented kimchi into bite-sized pieces. You can adjust the amount of kimchi to your preference. If the kimchi is too sour, a tiny pinch of sugar can balance the flavor.
Step 6
Once the anchovy broth is boiling vigorously, add the chunky potato slices and the chopped kimchi. Bring it back to a boil, then reduce the heat to medium-low and cook until the potatoes are tender.
Step 7
Once the potatoes are partially cooked, add 4 Tbsp of kimchi brine for a spicy kick, 1 Tbsp of anchovy sauce for umami, and 1 Tbsp of gochugaru for extra heat. Continue to simmer to let the flavors meld. Taste and adjust the seasoning at this point if needed.
Step 8
Take out the rested dough from the refrigerator and tear off thin pieces directly into the boiling broth. Tearing the dough thinly ensures it cooks quickly and results in a tender texture. Stir occasionally to prevent the dough from sticking to the bottom of the pot.
Step 9
Add the chunky sliced onion and cook together. The onion adds a refreshing sweetness to the broth. The sujebi pieces will start to float as they cook.
Step 10
When the sujebi is almost cooked, add 1/2 Tbsp of minced garlic for extra aroma. Adding garlic too early can make the broth cloudy, so it’s best added towards the end. When the sujebi pieces float to the surface, they are nearly done.
Step 11
Finally, add the sliced green onion (1/2 stalk) and a pinch of black pepper for a fragrant finish. Enjoy your hot and spicy bowl of Kimchi Hand-Pulled Noodles!
