Kimchi Hand-Torn Noodle Soup
Kimchi Sujebi
Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 2
Ingredients
- 1½ cups All-purpose flour
- ½ cup Water (for dough)
- ½ teaspoon Salt
- 1 cup Kimchi (chopped)
- 1 medium Potato (diced)
- ½ medium Zucchini (sliced) (optional)
- 4 cups Anchovy stock
- 1 tablespoon Gochugaru
- 2 cloves Garlic (minced)
- 1 stalk Green onion
Instructions
- Make the dough: mix flour, salt, and ½ cup water. Knead for 3-4 minutes until smooth. Wrap in plastic and rest for 15 minutes.
- Bring 4 cups of anchovy stock to a boil. Add kimchi, gochugaru, and diced potato. Simmer for 5 minutes.
- Tear the dough into thin, flat pieces (about 1x2 inches) and drop them into the boiling soup. Add zucchini if using.
- Cook for 5-7 minutes until the noodle pieces float and turn translucent. Add minced garlic and green onion. Serve hot.
From K-Kitchen — koreanhomecook.com