SIMPLY KOREAN: KIMCHI SUJEBI 'hand-torn noodle soup' 김치수제비

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh provides a similar texture with added protein.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from pantry staples.

Start by making the broth for the soup using dried anchovies, dried shiitake mushrooms, shallots, napa cabbage leaves, celery, garlic, and dried pepper seeds.

Simmer the broth for about 20-30 minutes.

Prepare the dough for the sujebi by mixing flour and water with a little salt to create a simple dough.

Make a second dough with potato: wrap a potato in a wet paper towel and microwave for 5 minutes to steam it, then peel and mash it.

Combine the mashed potato with 1 cup of wheat flour, a teaspoon of sesame oil, and water, adding the water gradually until the dough reaches the right consistency.

Wrap the potato dough and let it rest for about 20-30 minutes.

Prepare the vegetables for the soup by slicing zucchini, garlic, and perilla leaves.

Strain the broth to remove solids and add it back to the pot.

Season the strained broth with salt, fish sauce, soy sauce for soup, and fresh pepper.

Tear the rested dough into thin pieces for the sujebi, using both hands to stretch it as thin as possible before adding it to the simmering broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens