Kim Dae-seok's Kimchi Sujebi

• all-purpose flour 1 cup plus 1/2
• potato starch generously 2 tablespoons
• egg 1
• sour kimchi 1/4 head
• dried anchovies handful for broth
• dried kelp 10g
• zucchini half
• onion half
• carrot 25g
• green onion half
• green chili pepper 1
• soy sauce 2 tablespoons
• anchovy fish sauce 1 tablespoon
• minced garlic half tablespoon
• salt 2/3 tablespoon
• water 2L

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.