Kimchi Sujebi (Korean Kimchi Stew with Hand Torn Noodles)
Delicious, spicy korean kimchi stew with onion, garlic, and hand torn noodles
Ingredients
For the dough:
- 2 cups AP flour
- 1/2 tsp kosher salt
- 1 tbsp vegetable oil
- 3/4 cup water I needed about an extra tbsp
For the stew:
- 8 oz well fermented kimchi we like kimchi so I added almost double this amount
- 2 tbsp kimchi brine I just used what was in my jar
- 8 cups chicken stock or vegetable stock
- 1 onion chopped
- 2 garlic cloves minced
- 1 tbsp toasted sesame oil
- 2 tsp chicken powder see my favorite items
- 1 tbsp fish sauce or more to taste
- 1-2 tbsp gochujang see my favorite items
- salt to taste
- sliced green onions for topping
Instructions
- You can make the dough by hand, or in a stand mixer. I used the stand mixer. Mix the ingredients and knead until smooth. I added a little additional water because the dough was a little dry. You want a fairly sticky dough so that you can stretch it thin when you make the noodles. Make sure to fully knead it until smooth and stretchy. Set aside until you are ready to make the noodles.
- For the soup, combine the chicken stock, chicken powder, fish sauce, kimchi, brine, onion, garlic, sesame oil and gochujang in a large stock pot. Bring to a simmer and cook for around 20 minutes so everything can come together. Taste and add more fish sauce, kimchi, gochujang etc to taste.
- When ready to make the noodles, keep soup at a simmer and put a bowl of water next to the pot to keep the dough from sticking to your hands. Divide the dough into two pieces and wet your hands. Stretch the dough until it is very thin and you can almost see through it at one side of the dough ball, then tear off a section about 2x1 inches and throw into the pot. Maangchi has a good video on how to make these if you google kimchi sujebi.
- Cook the noodles for about 5 minutes in the broth until cooked through then garnish with green onions and serve right away.
Tried this recipe?Let us know how it was!