Kimchi Sujebi Recipe

Kimchi Sujebi is a traditional Korean soup made with hand-torn dough dumplings and kimchi in a savory broth. Sujebi, also known as hand-pulled dough soup, is a beloved comfort food in Korea, especially enjoyed during the colder months. The addition of kimchi adds a spicy and tangy flavor, making the soup even more delicious and satisfying.

Kimchi Sujebi Recipe Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 3/4 cup water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

For the Soup:

• 1 cup kimchi, chopped
• 1/2 cup kimchi juice
• 1 medium potato, peeled and sliced
• 1 small zucchini, sliced
• 1/2 onion, sliced
• 2 green onions, chopped
• 1 clove garlic, minced
• 6 cups water or anchovy broth
• 1 tablespoon soy sauce
• 1 teaspoon gochugaru (Korean red pepper flakes)
• Salt and pepper to taste
• Optional: 1/2 teaspoon sesame oil for garnish

Kimchi Sujebi Recipe Equipment:

• Mixing bowl
• Knife and cutting board
• Large pot
• Rolling pin (optional)
• Measuring cups and spoons

Detailed Instructions of Kimchi Sujebi Recipe:

1.Prepare the Dough:

• In a mixing bowl, combine the flour and salt.
• Gradually add water while mixing with your hands or a spoon until a dough forms.
• Knead the dough for about 5-10 minutes until it becomes smooth and elastic.
• Cover the dough with plastic wrap or a clean towel and let it rest for at least 30 minutes.

2.Prepare the Soup Base:

• In a large pot, heat the vegetable oil over medium heat.
• Add the minced garlic and chopped kimchi, sauté for about 2-3 minutes until fragrant.
• Pour in the water or anchovy broth and bring to a boil.
• Add the kimchi juice, soy sauce, gochugaru, and sliced potatoes. Cook for about 10 minutes until the potatoes are tender.

3.Tear the Dough:

• While the soup is boiling, tear small pieces of the dough with your hands. Flatten each piece slightly before adding it to the soup.
• If you prefer, you can roll the dough into a thin sheet and cut it into small pieces.

4.Add Vegetables:

• Once all the dough pieces are in the pot, add the sliced zucchini and onion.
• Continue to cook for another 5-7 minutes until the dumplings are cooked through and the vegetables are tender.

5.Finish and Serve:

• Add the chopped green onions to the soup and season with salt and pepper to taste.
• If desired, drizzle a bit of sesame oil on top for extra flavor.
• Serve the Kimchi Sujebi hot, garnished with additional green onions if desired.

What to Serve with Kimchi Sujebi?

Kimchi Sujebi is a hearty and filling soup that can be enjoyed on its own. However, you can serve it with a few side dishes to complement the flavors:

• Kimchi: Extra kimchi on the side for those who love more spice.
• Pickled Vegetables: Korean pickled radishes or cucumbers add a nice crunch.
• Steamed Rice: A small bowl of rice can make the meal even more satisfying.

What Does Kimchi Sujebi Taste Like?

Kimchi Sujebi has a rich and savory flavor with a delightful spiciness from the kimchi and gochugaru. The hand-torn dumplings are chewy and tender, absorbing the flavorful broth. The combination of kimchi, vegetables, and dough creates a comforting and satisfying soup that is both hearty and delicious.

How Healthy is This Kimchi Sujebi Recipe?

Kimchi Sujebi is a nutritious and balanced dish. Here’s why:

• Low in Fat: The soup contains minimal oil, making it a low-fat meal.
• Rich in Vegetables: Packed with kimchi, potatoes, zucchini, and onions, it provides essential vitamins and minerals.
• Probiotic Benefits: Kimchi is a fermented food that is rich in probiotics, which are beneficial for gut health.
• Whole Grains: If you use whole wheat flour for the dough, it adds extra fiber and nutrients.

Pro Tips for the Perfect Recipe:

1.Rest the Dough: Letting the dough rest for at least 30 minutes helps it become more elastic and easier to tear.
2.Consistent Sizes: Tear or cut the dough into similar-sized pieces to ensure even cooking.
3.Flavorful Broth: Using anchovy broth instead of water adds a deeper, savory flavor to the soup.
4.Adjust Spice Level: If you prefer a milder soup, reduce the amount of gochugaru or use a milder type of kimchi.

Kimchi Sujebi Recipe Variations:

• Seafood Sujebi: Add clams, shrimp, or mussels for a seafood twist.
• Vegetarian Sujebi: Use vegetable broth and add more vegetables like mushrooms and spinach.
• Spicy Sujebi: Increase the amount of gochugaru and add sliced fresh chili peppers for extra heat.

Conclusion:

Kimchi Sujebi is a delicious and comforting Korean soup that is perfect for any day. The combination of hand-torn dumplings, kimchi, and savory broth creates a hearty and flavorful dish that is sure to satisfy. Whether you are a fan of traditional Korean cuisine or trying it for the first time, Kimchi Sujebi is a must-try recipe.

5 FAQs About Kimchi Sujebi

1.Can I make the dough ahead of time?

• Yes, you can prepare the dough a few hours in advance. Just keep it covered to prevent it from drying out.

2.Is Kimchi Sujebi spicy?

• It has a mild to moderate spiciness from the kimchi and gochugaru. You can adjust the spice level to your preference.

3.Can I freeze Kimchi Sujebi?

• It is best enjoyed fresh, but you can freeze the dough pieces separately and add them to the soup when cooking.

4.What type of kimchi should I use?

• Any type of kimchi can be used, but napa cabbage kimchi is the most common for this recipe.

5.How do I store leftovers?

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.