This Man's Cook Kimchi Sukki
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.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding 1 tablespoon of vegetable oil to the dough helps develop gluten, resulting in a firmer, chewier texture that resists breaking down even after prolonged storage.
- Shaking off excess chili powder from the kimchi prevents the broth from becoming cloudy or overly thick, ensuring a clean, refreshing taste.
- A small amount of doenjang softens the sharp acidity and boldness of fresh kimchi while deepening the overall savory richness of the broth.
- When tearing off the dough, keep the heat low to prevent the broth from reducing too much or the first batch of dough from swelling excessively.
Recommended for
- Those seeking a spicy, warming soup perfect for rainy days.
- People who want to make a fresh, deep-flavored kimchi broth without any raw flour taste.
- Home cooks who enjoy making their own chewy, elastic handmade dumplings.
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