Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup water
- 2 cups kimchi
- 4 cups chicken or vegetable broth
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Gradually add the water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 10 minutes.
2. While the dough is resting, chop the kimchi into small pieces.
3. In a large pot, bring the chicken or vegetable broth to a boil.
4. On a floured surface, roll out the dough into a thin sheet. Cut the dough into small pieces, about 1 inch in size.
5. Add the kimchi, sesame oil, soy sauce, gochugaru, garlic, and ginger to the boiling broth. Stir well and let it simmer for 5 minutes.
6. Add the sujebi dough pieces to the pot and let them cook for 5-7 minutes, or until they float to the surface.
7. Add the chopped scallions and season with salt and pepper to taste.
8. Serve hot with additional scallions and a sprinkle of gochugaru on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 3g
Carbohydrates: 50g
Protein: 8g
Sodium: 1200mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour
- Beef or pork broth can be used instead of chicken or vegetable broth
- Chopped cabbage can be used instead of kimchi
Variations:
- Add sliced mushrooms or tofu for extra protein
- Use seafood broth and add shrimp or clams for a seafood twist
- Add a beaten egg to the broth for a richer flavor
Tips and tricks:
- Make sure to knead the dough well to ensure it is smooth and elastic
- Cut the dough into small pieces to ensure even cooking
- Adjust the amount of gochugaru to your desired level of spiciness
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped scallions and gochugaru on top.
Garnishes:
Chopped scallions and gochugaru
Pairings:
Serve with a side of steamed rice and a side of pickled vegetables.
Suggested side dishes:
Steamed rice and pickled vegetables
Troubleshooting advice:
If the dough is too sticky, add more flour. If the dough is too dry, add more water.
Food safety advice:
Make sure to cook the sujebi dough thoroughly to ensure it is fully cooked.
Food history:
Sujebi is a traditional Korean dish that has been enjoyed for centuries. It is typically made with flour dough and served in a broth with various vegetables and proteins.
Flavor profiles:
Savory, spicy, and tangy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean