Baek Jong-won's Kimchi Sujebi

Cooking tips 💡

• When kneading by hand for a long time is difficult, use the jokta method—wrapping the dough in a plastic bag and pressing with your feet—to achieve a machine-like chewy texture with less effort.
• Instead of boiling whole anchovies, remove the innards, dry-roast them in an oil-free pan, and grind them whole. This dramatically reduces broth-making time while delivering a rich flavor.
• If you don't have properly fermented sour kimchi at home and the broth lacks acidity, add about 1 tablespoon of brewed vinegar to regular kimchi to bring out a deep, aged flavor similar to using sour kimchi.
• When adding the sujebi dough to the broth, keep a small bowl of water nearby and wet your fingertips. This prevents the dough from sticking to your hands and helps it stretch thinly.
• If short on time, instead of jokta dough, you can cut store-bought dumpling wrappers, or use tteokguk tteok or store-bought kalguksu noodles in this kimchi broth for an excellent alternative dish.

Recommended for 🙋

• ⭐Those craving a warm, spicy soup on a rainy or chilly day.
• ⭐Those who want to enjoy chewy sujebi noodles that cling to the mouth like those from a specialty restaurant at home.
• ⭐Those looking to use up troublesome sour kimchi and leftover vegetables in the fridge to make a hearty meal.