#PaikJongWon #Kimchi #Sujebi
Spicy kimchi sujebi!
Kalguksu noodles, sliced rice cake, or sujebi, they all work

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Kimchi sujebi (handpulled dough soup)

[Ingredients]

*Sujebi dough

Flour 300g
Water 180g
Fine salt 2g

*Kimchi sujebi

Water 1.5L
Anchovy powder 4 tbsp (20g)
Minced garlic 1 tbsp (15g)
Sour kimchi 1/4 head (500g)
Red pepper powder 1 tbsp (5g)
Soup soy sauce 3 tbsp (30g)
Fermented anchovy sauce 3 tbsp (30g)
1/2 summer squash (150g)
1/4 onion (50g)
3 Cheongyang peppers (20g)
Green onion 1 cup (80g)
Fine salt


[Directions]

*Sujebi dough

1. Sift the flour into a large bowl.
2. Mix in the salt.
3. Add a little bit of water at a time and mix with a spoon.
4. Once the dough starts to form, knead with hands.
5. Put the dough in a bag, seal airtight, and let rise for 10 minutes.

*Kimchi sujebi

1. Add water and anchovy powder to a pot and bring it to boil.
2. When the broth starts to boil, add sour kimchi, minced garlic, red pepper powder, soup soy sauce, and fermented anchovy sauce.
3. Slice the summer squash, and chop Cheongyang pepper and green onion.
4. Taste the broth, reduce the heat, and add the sujebi dough by pulling with hands.
5. When it boils again, add the vegetables.
6. Once the sujebi is cooked, put the soup in a bowl and finish with pepper if desired.