How to make Kimchi Sujebi, a delicacy that is always delicious
Sometimes I'm more attracted to other delicacies instead of rice and side dishes. Of course, even when there are no side dishes and there is nothing to cook, I think I prepare special foods such as noodle dishes. Usually, we don't have enough kimchi in our house, but we have some kimchi that we have recently been using to cook this and that. Today, we're going to cook kimchi sujebi with anchovy broth and boil it without difficulty. Sujebi, which is chewy with spicy and refreshing soup, is a great delicacy to enjoy as a delicacy. Let's make kimchi sujebi together?
1 serving
Within 30 minutes
메이플대니얼
Ingredients
  • Kimchi
    200g
  • Potato
    1ea
  • Scallions
    1piece
  • anchovy broth
    1ea
  • Red pepper powder
    1/2T
  • Soy sauce
    1T
  • crushed garlic
    1/2T
  • ground pepper
    1/3t
  • Salt
    1t
  • Water
    600ml
  • Water
    100g
  • Salt
    1t
  • Flour
    200g
Cooking Steps
STEP 1/10
First, let's make sujebi dough. The dough will be more chewy if you let it ripen, so it's good to make the dough first and start preparing other ingredients. Put 100g of water, 1t of salt, 200g of flour in a large bowl and start kneading well. Rather than adding water at once from the beginning, I recommend you to look at the dough and adjust it. Depending on the weather when you make it or the person who makes it, it may vary slightly.
STEP 2/10
After adding water and starting to knead, when it becomes a lump, you keep pressing it, and if it becomes a dough without feeling sticky, I'll wrap it up and put it in the refrigerator. It's much more chewy if you ripen it for at least 30 minutes.
STEP 3/10
I'll prepare other ingredients now. Cut the potatoes in half, about 0.7cm apart, and cut the chives in half vertically, then cut them 4cm apart, and cut the blue part a little bit and prepare them for garnish.
STEP 4/10
Add anchovy stock bag to 600mL of water and boil over medium heat for 10 minutes to complete the broth and remove the stock pack.
STEP 5/10
Now, add 200g of kimchi, which is a generous handful, and when it boils a little bit, season it with 1/2T of red pepper powder and 1T of soy sauce.
STEP 6/10
Then add the potatoes and green onions and bring to a boil again.
STEP 7/10
The dough should be well-aged by this time. It will give you more elasticity and the smooth surface will feel less sticky. Now scoop out the dough and start putting it in.
STEP 8/10
The point is to scoop out the dough thinly and put it in. This way, the dough will be cooked evenly and you can feel the chewy texture. When you scoop up the dough and put it in, it's good to keep it on high heat.
STEP 9/10
Boil the dough for about 4 minutes, fill it with a little salt, add 1/2T of minced garlic, 1/3t of pepper, put enough chives in a bowl, and put a little bit of chives on top of it, and you're done making kimchi sujebi.
STEP 10/10
The spicy and refreshing visuals are really delicious, right? It is a great menu to enjoy as a delicacy with the rich taste of kimchi and the deep taste of anchovy broth.
1) It tastes deeper when you use anchovy broth. 2) Add plenty of kimchi to add a refreshing taste.
Cooking review
4.50
score
  • 398*****
    score
    It was so delicious!!
    2019-10-24 00:55
  • 185*****
    score
    I made it deliciously
    2019-08-28 12:40
  • 143*****
    score
    I ate it well. But I think the amount of water that's over 600 is too small
    2019-06-24 11:32
  • 316*****
    score
    It's so delicious!
    2019-05-01 14:15
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