Kimchi sujebi (Kimchi hand-torn noodle soup: 1 pot meal: 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.

Change to a dough blade in the food processor.

Add 3/4 cup of water (1/2 cup + 1/4 cup).

Add 1/2 teaspoon of salt.

Add 1 tablespoon of cooking oil.

Add 2 cups of flour (1 cup + 1 cup).

Blend until it forms a ball (knead for 1 minute).

Place the dough in a plastic bag and seal it.

Prepare 8 cups of water in a pot.

Remove heads and guts from the anchovies and measure 13-15 grams.

Add anchovies to the pot of water.

Slice and add 1 medium sized onion and 2 garlic cloves to the pot.

Chop and add 8 ounces of kimchi and 2 tablespoons of kimchi brine to the pot.

Bring the pot to medium high heat and let it cook for 25 minutes.

After 25 minutes, remove the anchovies from the pot.

Add fish sauce to taste to the broth.

Wash hands and tear the dough into pieces for the noodles.

Knead the torn noodles to make them chewy.

Divide the dough into 2 parts and stretch each piece into irregular shapes.

Stir the noodles into the boiling broth.

Add 3 sliced green onions to the pot and cook for an additional 5 minutes.

If the soup is bland, add salt to taste.

Optionally add 1 teaspoon of sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens