Kimchi Sujebi (김치 수제비)

Sujebi (hand pulled noodles) is a dish that's close to my heart because it reminds me of my childhood. My mom would usually make this on the weekend and she'd let me and my sister help her make the noodles. If you don't know, sujebi is a soup and it's similar to kalguksu (knife noodles) except the shape of the noodle is just different. It's a great dish for cold winter nights and rainy days. This recipe isn't exactly same as my kalguksu post because I made kimchi sujebi instead of plain sujebi!

Ingredients [serves 4]:
6 cups water
5 to 6 large dried anchovies
6 to 8 cloves of garlic
1 cup chopped kimchi (and juice)
1 tablespoon hot pepper paste
1/4 teaspoon sesame oil
1/2 large onion, chopped
2 potatoes, peeled and chopped
1 zucchini, chopped into half moons
2 cups flour
1/2 teaspoon salt
3/4 cup boiling water
scallions for garnish
**If you prefer a plain sujebi, omit the kimchi and hot pepper paste
Start by making the dough for the noodles. In a large bowl (I used a giant stainless steel one because that's what my mama always used) add the flour, salt, and boiling water and a bit of sesame oil or vegetable oil. Mix it up gently with a fork at first because you don't want to burn your fingers in the boiling water! Once the mixture looks crumbly, get at it with your hands.

Once the dough comes together, knead it for a few minutes until it looks smooth and elastic. Then wrap it up in plastic wrap and set it aside to rest for at least 30 minutes.
Next, chop up the kimchi and save any juices that might get squeezed out as you're chopping.
Prepare the anchovies by ripping off the heads. Sounds barbaric, but my grandma used to do this. I don't always rip off the heads because sometimes I'm lazy.
So pop off the anchovy heads and remove the skin from the garlic.
Then, in a large pot of water, add those anchovies and garlic cloves. Then add in the hot pepper paste and the kimchi. Let the stock simmer while you assemble the noodles.
To make the noodles, rip off a piece of the dough (about 1 teaspoon's worth) and then stretch and pull the dough until it's nice and flat.
Keep going until you've used up all of the dough.
Prepare the onion, zucchini, and potato to be put into the soup.
About 20 minutes before you're ready to eat, add the potatoes and a bit of sesame oil. Then about 5 minutes before you're ready to eat, add the onions and zucchini.
Once the zucchini is tender, add in the sujebi and cook for a few minutes until they're floating and cooked through. Add in the scallions at the last minute (so they stay green and keep a bit of their fresh crunch).
Serve piping hot.
Here's the recipe page:


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