Baek Jong-won's Kimchi Sujebi

Recipe 🍳

Cooking tips 💡

• If kneading by hand is difficult, use the 'jokta' method of stomping in a plastic bag. This requires less effort and results in a chewy texture similar to machine-kneaded dough.
• Instead of boiling anchovies whole, remove their guts, stir-fry them in a dry pan, and then grind them. This significantly reduces broth-making time while yielding a rich flavor.
• If your sour kimchi isn't sour enough, add about 1 tablespoon of vinegar to the soup to achieve a flavor similar to well-fermented kimchi.
• When adding the sujebi dough to the broth, dip your fingertips in water. This prevents the dough from sticking to your hands and helps it stretch thinly.
• If you're short on time, you can use store-bought dumpling wrappers cut into pieces, tteokguk (rice cake soup) rice cakes, or store-bought kalguksu noodles in this kimchi broth for a delicious alternative.