Kimchi Sujebi l Kimchi hand-torn noodle soup

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 dough for sui.

In a bowl, add 2 cups of all-purpose flour.

Add less than 1 cup of water, 1/2 teaspoon of salt, and 1 tablespoon of vegetable oil.

Thoroughly mix the ingredients, adding the water little by little, not all at once.

Knead the dough for about 3 to 5 minutes until it becomes less sticky.

Place the dough in a plastic bag and refrigerate for 1 hour.

Prepare vegetables: cut zucchini into match-sized pieces, cut carrot into thinner match-sized pieces, slice green onion, and optionally chop 1 green chili.

Use aged kimchi for better flavor.

To make the broth, add water to a pot and prepare an anchovy stock.

Remove the guts from the anchovies by splitting the body.

Add chopped kimchi and a little kimchi juice to the pot.

Season the broth with soy sauce, fish sauce, and Korean chili flakes, then bring to a boil.

Take out the broth base and add the prepared vegetables to the pot.

Drop pieces of rested dough into the broth, stretching them thin as you pull.

Cook until all ingredients are fully cooked and the noodles are tender.

Scoop the sui into individual serving bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens