Kimchi Sujebi with Deep Sautéed-Kimchi Broth
A cozy spicy bowl of hand-torn dough simmered in a broth built by sautéing kimchi first.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Well-fermented napa kimchi220 g
- All-purpose flour180 g
- Zucchini100 g
- Scallion1 stalk
- Neutral oil1 tbsp
🥣 Sauce & Seasoning
- Anchovy-kelp broth900 ml
- Korean chili flakes1 tsp
- Minced garlic1 tsp
- Soup soy sauce1 tsp
- Salt1/4 tsp
👨🍳 Cooking Steps
Mix flour with 95 ml water and a pinch of salt for 3 minutes; cover and rest 15 minutes.
Cut kimchi into 2 cm pieces, slice zucchini into half-moons, and slice scallion.
Heat oil in a pot; sauté kimchi and chili flakes over medium heat for 4 minutes to cook off moisture.
Pour in broth and garlic; once boiling, add zucchini and simmer 3 minutes.
Tear the dough thinly, add pieces one at a time, and separate with chopsticks while simmering 5 minutes. Season and finish with scallion.
🌟 Pro Chef Tips
- • Sauté the kimchi first for a rounder, deeper broth.
- • Tear small dough pieces so each one cooks through evenly.
⚠️ Avoid Common Pitfalls
- ❌ If dough pieces stick, separate them once with chopsticks right after adding.
- ❌ If the broth is too sour, balance it with 1/4 teaspoon sugar.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
