Spicy Kimchi Hand-Pulled Dough Soup
A Deliciously Spicy and Hearty Kimchi Hand-Pulled Dough Soup Recipe
As the mornings and evenings grow cooler, and especially on rainy days, nothing beats a comforting bowl of hot soup. Here’s a recipe for Kimchi Hand-Pulled Dough Soup that you can make quickly and easily at home. By adding chewy hand-pulled dough to well-fermented kimchi, you create a wonderfully spicy and flavorful soup that’s incredibly satisfying.
Hand-Pulled Dough Soup Ingredients- Well-fermented kimchi (rinsed) 150g
- 1/2 zucchini
- 1/2 onion
- About 3 potatoes
Dough- 3 cups all-purpose flour
- 2 eggs
- Water as needed (to achieve desired dough consistency)
Seasoning & Broth- 1.5L anchovy and kelp broth
- 1 Tbsp soy sauce for soup (gukganjang)
- 2 Tbsp tuna extract (fish sauce)
- 1 Tbsp minced garlic
- 1 stalk green onion
- 1-2 Tbsp red pepper flakes (if using rinsed kimchi)
- 3 cups all-purpose flour
- 2 eggs
- Water as needed (to achieve desired dough consistency)
Seasoning & Broth- 1.5L anchovy and kelp broth
- 1 Tbsp soy sauce for soup (gukganjang)
- 2 Tbsp tuna extract (fish sauce)
- 1 Tbsp minced garlic
- 1 stalk green onion
- 1-2 Tbsp red pepper flakes (if using rinsed kimchi)
Cooking Instructions
Step 1
First, let’s prepare the dough for the hand-pulled noodles. Place 3 cups of all-purpose flour in a large bowl or a zip-top bag. Begin mixing in 2 eggs and water, gradually adding the water.
Step 2
Prepare the vegetables. Rinse the well-fermented kimchi if desired (or use it as is, depending on your preference). Slice the zucchini into half-moons, the onion into strips, and peel the potatoes, then cut them into bite-sized pieces (about 1-1.5 cm thick).
Step 3
In a deep pot, simmer anchovies and kelp to create about 1.5 liters of broth. If you’re short on time, using store-bought broth or broth tea bags can be a convenient alternative.
Step 4
Add water to the zip-top bag containing the dough ingredients. Knead the dough by squishing it with your hands until it’s smooth and no longer sticky. Adjust the water amount as needed. Cover the dough with plastic wrap or a lid and let it rest at room temperature for at least 30 minutes to allow it to mature. Making and resting the dough in advance will result in chewier noodles. (You can also use store-bought fresh hand-pulled dough sheets.)
Step 5
Once the anchovy and kelp broth is boiling, add the rinsed kimchi and 1 tablespoon of minced garlic. Let it boil vigorously. Simmer until the kimchi becomes tender and its flavor infuses the broth.
Step 6
Stretch the rested dough thinly and tear off small pieces directly into the boiling broth. The hand-pulled noodles are cooked when they float to the surface. You can wrap any leftover dough in plastic wrap, dust with a little flour, and freeze it for future use.
Step 7
If you rinsed the kimchi, add 1-2 tablespoons of red pepper flakes at this stage for extra spiciness. Add the sliced potatoes and onions and bring to a boil again. Season the soup with 1 tablespoon of soy sauce for soup (gukganjang) and 2 tablespoons of tuna extract (fish sauce). (Adjust seasoning with salt or more soy sauce to your taste.)
Step 8
Finally, add the sliced zucchini and diagonally sliced green onions. Cook for another moment until tender, and your delicious Spicy Kimchi Hand-Pulled Dough Soup is complete.
Step 9
Serve the finished Kimchi Hand-Pulled Dough Soup generously in bowls using a ladle.
Step 10
This Kimchi Hand-Pulled Dough Soup boasts a wonderfully spicy and refreshing broth! It’s perfect for a quick and satisfying meal when you crave something warm and flavorful on a chilly day.
Step 11
This hearty Kimchi Hand-Pulled Dough Soup is so satisfying, you won’t need many side dishes – just a bowl of kimchi is perfect! It’s also excellent as a hangover cure, so be sure to give it a try.
