Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup water
- 1 tablespoon vegetable oil
- 1/2 cup kimchi, chopped
- 1/4 cup gochujang (Korean red pepper paste)
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.
2. Add the water and vegetable oil to the bowl. Mix until the dough comes together.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 10 minutes.
5. In a separate bowl, mix the chopped kimchi and gochujang together.
6. Roll out the dough to a thickness of about 1/4 inch. Cut the dough into small pieces, about 2 inches in size.
7. In a large pot, bring the chicken or vegetable broth to a boil.
8. Add the garlic, onion, soy sauce, sesame oil, and black pepper to the pot. Stir well.
9. Drop the dough pieces into the boiling broth. Cook for 5-7 minutes until the dough is cooked through.
10. Add the kimchi and gochujang mixture to the pot. Stir well and cook for an additional 2-3 minutes.
11. Serve the spicy sujebi in bowls, garnished with chopped green onions and toasted sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 8g
Carbohydrates: 44g
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 scallions can be used instead of green onions.
- Crushed red pepper flakes can be used instead of gochujang.
Variations:
- Add cooked chicken or tofu to the soup for extra protein.
- Use different types of kimchi for different flavors.
- Add vegetables such as carrots, mushrooms, or spinach to the soup.
Tips and tricks:
- Make sure to knead the dough well to ensure a smooth texture.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- Adjust the amount of gochujang to your desired level of spiciness.
- To make the soup thicker, add a little cornstarch mixed with water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with chopped green onions and toasted sesame seeds.
Garnishes:
Chopped green onions and toasted sesame seeds.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice, Korean-style fried chicken.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the soup is too thick, add more broth or water.
Food safety advice:
Make sure to cook the dough thoroughly to avoid any raw flour.
Food history:
Sujebi is a traditional Korean soup made with hand-torn dough. It is often served as a comfort food in Korean households.
Flavor profiles:
Spicy, savory, umami.
Serving suggestions:
Serve the soup hot with a side of steamed rice and pickled vegetables.
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Region: Korean