Compare kimchi sujebi recipes by style, difficulty, cooking time, and ingredients to find the version that fits you.

A spicy, chewy kimchi sukki with a rich umami flavor, made by boiling fresh kimchi in dried anchovy broth and enhancing depth with a small amount of doenjang.

A chewy kimchi jajang made by boiling a fermented dough with potato starch and egg in a broth of sour kimchi and dried anchovy-kombu stock

A spicy kimchi sujebi made by boiling chewy dough, thinly torn, in a rich broth made from ground dried anchovies, with sour kimchi added.

A spicy and refreshing kimchi jajang made with fresh kimchi and zucchini, simmered in dried anchovy and kelp broth.

A warm and refreshing kimchi jjajang simmered with fresh kimchi and potatoes, delivering a spicy and tangy flavor.