Kim Dae-seok's Kimchi Sujebi
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
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not use the inner seasoning or kimchi brine directly—this will make the broth overly salty and heavy. Always rinse off the inner seasoning and use only the kimchi solids for a clear, refreshing taste.
- Avoid applying cooking oil to your hands when shaping the dough, as this makes the broth greasy. Instead, keep your hands wet with cold water for clean, even stretching.
- Adding potato starch and egg to the all-purpose flour dough and allowing it to rest in the fridge results in a much chewier, more elastic texture.
Recommended for
- Those seeking a warm, refreshing soup to enjoy with family on a rainy day.
- People curious about the secret technique for a chewy, flour-odor-free jajang dough.
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