Spicy and Refreshing Kimchi Hand-Pulled Noodles
Quick Kimchi Hand-Pulled Noodles with Ingredients You Already Have at Home
Kimchi Hand-Pulled Noodles, always a delight! Use up those vegetables in your fridge and simmer a hearty bowl of ‘Kimchi Sujebi’ that’s perfect for a chilly day. This recipe makes it easy to enjoy this comforting dish at home.
Main Ingredients- 1 medium potato
- 1/3 medium onion
- 1/3 small zucchini
- 1/2 stalk green onion
- 1 Korean chili pepper
- 1 cup kimchi (well-fermented)
- 1 cup kimchi juice
- 5 cups anchovy-kelp broth
Dough for Hand-Pulled Noodles- 2 cups all-purpose flour or noodle flour
- 0.2 tsp salt (for dough)
- 3 Tbsp cooking oil
- 1 cup water (adjust as needed for dough consistency)
- 2 cups all-purpose flour or noodle flour
- 0.2 tsp salt (for dough)
- 3 Tbsp cooking oil
- 1 cup water (adjust as needed for dough consistency)
Cooking Instructions
Step 1
Prepare the dough for the hand-pulled noodles. In a bowl, combine 2 cups of flour, 0.2 tsp of salt, and 3 Tbsp of cooking oil. Adding cooking oil makes the dough chewier and softer. Gradually add water while kneading the dough with your hands. Avoid adding too much water at once; the key is to knead until you achieve a smooth, pliable dough, similar to an ‘ik-banjuk’ (hot water dough).
Step 2
Wrap the finished dough tightly in plastic wrap or cling film and let it rest in the refrigerator for at least 30 minutes. Resting the dough allows the gluten to develop, resulting in chewier and more delicious hand-pulled noodles.
Step 3
Prepare the basic broth for the delicious soup. Simmer dried anchovies and kelp in water to create 5 cups of clear broth. This anchovy-kelp broth will add a deep, savory flavor to the sujebi.
Step 4
Prepare the vegetables for the soup. Peel the potato and slice it thinly into 0.5cm thick rounds. Slice the onion thinly, and cut the zucchini into half-moon shapes. Slice the green onion diagonally, and finely chop the Korean chili pepper. If you prefer it spicier, feel free to add more chili peppers.
Step 5
Finely chop the kimchi into bite-sized pieces. Using well-fermented kimchi will result in a richer, more flavorful broth.
Step 6
Pour the prepared 5 cups of anchovy-kelp broth into a pot. Add the sliced potatoes, kimchi, and kimchi juice, and bring to a boil. Once the broth is boiling, add the potatoes and cook until their edges become slightly translucent. This step allows the kimchi flavor to fully infuse into the broth.
Step 7
Thinly tear pieces of the rested dough and drop them into the boiling broth. After adding the dough, gently stir occasionally to prevent the noodles from sticking to the bottom of the pot and to ensure they cook evenly.
Step 8
Add all the remaining vegetables—onion, zucchini, green onion, and chili pepper—to the pot and boil for a few more minutes. The dish is ready when the hand-pulled noodles are fully cooked and float to the surface. Finally, taste the soup and adjust the seasoning with salt or soy sauce if needed. Enjoy your delicious, spicy, and refreshing Kimchi Hand-Pulled Noodles!
