Kimchi Sujebi Soup Recipe

Ever had one of those days where you just crave the soul-soothing comfort of a warm, spicy bowl of goodness that feels like a warm hug? Enter this kimchi sujebi, a deliciously spicy, savory, and tangy Korean soup that combines the irresistible charm of homemade dumplings with the bold flavors of kimchi. Time to level up your comfort food game!

I enjoy crafting soothing recipes, and my Kimchi Sujebi Soup is among my top choices. I produce handmade dough with all-purpose flour and a pinch of salt; I don’t feel the need for fancy tools or specialized flours.

When it comes to the dish itself, the soup is my canvas. I let the broth be my palete, starting with a base of anchovy broth.

For color and flavor, I add gochujang and gochugaru, which are key ingredients in my kitchen. Finally, the flavor is rounded out with kimchi and other good stuff like tofu and zucchini.

Kimchi Sujebi Soup Recipe Ingredients

• All-Purpose Flour: Provides carbohydrates, essential for energy.
• Napa Cabbage Kimchi: Adds probiotics, promotes healthy digestion.
• Gojujang: Delivers spicy heat, enhances depth of flavor.
• Garlic: Rich in antioxidants, supports immune health.
• Tofu: High in protein, excellent for muscle repair.
• Sesame Oil: Contains healthy fats, enhances nutty aroma.
• Zucchini: Low in calories, high in vitamins and fiber.

Kimchi Sujebi Soup Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/4 cup water
• 1 pinch salt
• 1 tablespoon vegetable oil
• 2 cups napa cabbage kimchi, chopped
• 1 cup kimchi juice
• 6 cups water or anchovy broth
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 4 cloves garlic, minced
• 1 small onion, sliced
• 1 medium potato, cut into 1-inch cubes
• 1 zucchini, sliced into half-moons
• 200g tofu, cut into cubes
• 1 stalk green onion, chopped
• Salt and pepper, to taste
• Sesame oil, for drizzling

How to Make this Kimchi Sujebi Soup Recipe

1. In a medium bowl, mix the flour, a pinch of salt, and 1/4 cup of water. Knead until a smooth dough forms. Cover and let it rest for 20 minutes.

2. In a big pot, warm up the vegetable oil on a medium burner. Toss in the minced garlic and sliced onion, and cook until you can smell their wonderful scent.

3. Put the chopped napa cabbage kimchi in the pot and stir-fry for a few minutes until it’s lightly caramelized.

4. Add the gochujang, gochugaru, and soy sauce. Then mix well to combine. Pour in the kimchi juice and 6 cups of water or anchovy broth.

5. Incorporate the potato cubes and get the mixture back to a boil. Then reduce the heat and let it simmer until the potatoes are tender, which takes about 10 minutes.

6. As the soup simmers, go back to the dough and pinch off small pieces, flattening them with your fingers into thin, irregular shapes to make the sujebi dumplings.

7. Include the zucchini slices, tofu cubes, and sujebi dumplings in the pot. Simmer for 5-7 minutes more until the dumplings float and are tender.

8. To taste, add salt and pepper to the soup. Then, add the green onion, chopped, and mix it in.

9. Just before serving, drizzle sesame oil over the soup to give it an aromatic finish.

10. Enjoy the combination of spicy, savory, and tangy flavors by serving this dish hot.

Kimchi Sujebi Soup Recipe Equipment Needed

1. Medium mixing bowl
2. Large pot
3. Measuring cups and spoons
4. Cutting board
5. Knife
6. Wooden spoon or spatula
7. Ladle
8. Cover or lid for resting dough
9. Stove or cooktop

FAQ

• Q: Can I use store-bought kimchi?Sure! Kimchi from the store works just fine for this recipe.
• Q: What is sujebi?A: Korean hand-torn wheat flour noodles are known as sujebi.
• Q: Can I substitute anchovy broth with vegetable broth?A: Of course, if you prefer an option that’s vegetarian, vegetable broth works well.
• Q: Is gochujang necessary?Gochujang adds a unique depth of flavor, but you can leave it out if necessary; just add more gochugaru or chili for spice.
• Q: Can I add protein like meat to the soup?Yes, you can add chicken or beef slices to give it more protein.
• Q: How do I store leftovers?Leftovers can be stored in the fridge for 3 days. To prolong their life, freeze them. When you’re ready to eat the leftovers, thaw and reheat them thoroughly before serving.
• Q: Can the dough be made gluten-free?A: Yes. Use gluten-free, all-purpose flour as a substitute.

Kimchi Sujebi Soup Recipe Substitutions and Variations

All-purpose flour can be replaced with whole wheat flour, which gives a nuttier taste to the dish.
Kimchi juice: For this, use a mix of vinegar or extra gochujang with water. This is what you want to approximate if you want to retain the same level of tanginess.
Vegetable broth can be used for a vegetarian option to make an anchovy broth.
Gochujang: Substitute Sriracha or another chili paste to fine-tune your spice levels.
Tofu: Tempeh can be used as an alternative for a different texture.

Pro Tips

1. Choose the Right Kimchi For the best flavor, use well-fermented kimchi that’s slightly overripe. This will add a deep, tangy kick to your dish.

2. Anchor with Anchovy Broth If possible, opt for anchovy broth over plain water for a richer, more umami-filled depth that complements the spicy elements of the soup.

3. Prepare Tofu Smartly Before adding tofu, pat it dry with a paper towel to remove excess moisture. This helps the tofu maintain its shape and prevents the soup from becoming watery.

4. Adjust Spice Levels Tailor the spice to your preference by adjusting the amount of gochujang and gochugaru. You can start with less and gradually add more as desired.

5. Rest the Sujebi Dough Longer If you have extra time, let the sujebi dough rest for up to an hour. This makes the dough more elastic and results in chewier dumplings.