Kimchi Sujebi (Korean Hand-Torn Dumpling Soup)

Kimchi Sujebi is a dish I absolutely love, and my husband does too! It’s one of my all-time
favorites and every bite takes me back to Korea. The hand-torn dumplings in the flavorful broth, with the tanginess of kimchi and the mix of veggies, create a dish that feels like a warm hug.


The process of making it is as comforting as the meal itself, and it’s become a cherished part of our home, bringing a taste of Korea to our table.

Kimchi Sujebi calories

The calorie count for Kimchi Sujebi can vary based on specific ingredients and portion sizes. As a general estimate, a serving of Kimchi Sujebi (around 1 cup or 240 grams) is approximately 150-200 calories. However, for a more accurate calculation, it’s recommended to use a nutritional calculator or refer to specific packaging information for commercially prepared ingredients.

Keep in mind that the calorie content can be influenced by factors such as the amount of oil used, the type of flour, and any additional ingredients included in the dish.

How to store Kimchi Sujebi

To store Kimchi Sujebi, refrigerate any remaining portions in an airtight container. For optimal freshness, consume within 1-2 days, as the sujebi may lose some of its texture over time. If needed, add fresh vegetables or a splash of broth before reheating to refresh the dish. Avoid freezing, as it may alter the texture of the sujebi.

How to make Korean Hand-Torn Dumpling Soup

Kimchi Sujebi Ingredients

Sujebi Dough:

  • 100g high-protein wheat flour
  • 1/2 tsp salt
  • 1 tbsp cooking oil
  • Sufficient water

Soup Ingredients:

  • 50g matured fermented kimchi, chopped
  • 1 potato, peeled and diced
  • 1 stalk green onion, thinly sliced
  • 1 onion, thinly sliced

Sujebi Soup Seasoning:

  • 3 cloves garlic, finely chopped
  • 1 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • Mushroom broth (optional)
  • Sugar and salt to taste

Kimchi Sujebi Instructions:

Step1:

Combine sujebi ingredients and knead the dough until it’s not sticky. Wrap the dough in plastic and refrigerate for 30 minutes.

Step2:

Boil an adequate amount of water in a pot. Add all sujebi soup seasoning.

Step3:

Take the sujebi dough from the fridge; if it stretches and elongates without breaking, it’s ready. Pull and tear it thinly, then place it in the soup.

Step4:

After tearing the dough, cook for approximately 5 minutes.

Step5:

Add kimchi and soup ingredients like vegetables. Cook until everything is done. When the sujebi is chewy, it’s cooked.

Step6:

Remove the kimchi sujebi soup from heat, ready to be served. Enjoy your meal!

Notes

  • If the soup becomes too thick during cooking, you can adjust the consistency by adding more water or broth until it reaches your preferred thickness.
  • Feel free to customize the soup by incorporating additional vegetables such as zucchini, carrots, or spinach for added flavor and nutrition.

FAQ

Can I use all-purpose flour for Kimchi Sujebi dough?

Yes, while high-protein wheat flour is recommended, you can use all-purpose flour as a substitute for Kimchi Sujebi dough.

How do I determine when Kimchi Sujebi dough is ready for cooking?

The Kimchi Sujebi dough is ready when it stretches without breaking, showcasing the right elasticity for cooking.

Is it possible to freeze Kimchi Sujebi dough for later use?

Although fresh is best, you can freeze Kimchi Sujebi dough. Ensure thorough thawing before use for optimal results.

Can I customize the spice level in Kimchi Sujebi soup?

Absolutely! Adjust the spice level in Kimchi Sujebi soup by adding more or less gochujang to suit your taste preferences.

How long can I store leftover Kimchi Sujebi?

To maintain the best quality, store leftover Kimchi Sujebi in an airtight container in the refrigerator and consume it within 1-2 days.

Kimchi Sujebi (Korean Hand-Torn Dumpling Soup)

Recipe by Wasian CookeryCourse: Soups, MainCuisine: KoreanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Enjoy the goodness of Korean Hand-Torn Dumpling Soup without the fuss!

Ingredients

  • Sujebi Dough:
  • 100g high-protein wheat flour

  • 1/2 tsp salt

  • 1 tbsp cooking oil

  • Sufficient water

  • Soup Ingredients:
  • 50g matured fermented kimchi, chopped

  • 1 potato, peeled and diced

  • 1 stalk green onion, thinly sliced

  • 1 onion, thinly sliced

  • Sujebi Soup Seasoning:
  • 3 cloves garlic, finely chopped

  • 1 tbsp gochujang

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce

  • 1 tsp sesame oil

  • Mushroom broth (optional)

  • Sugar and salt to taste

Directions

  • Combine sujebi ingredients and knead the dough until it’s not sticky. Wrap the dough in plastic and refrigerate for 30 minutes.
  • Boil an adequate amount of water in a pot. Add all sujebi soup seasoning.
  • Take the sujebi dough from the fridge; if it stretches and elongates without breaking, it’s ready. Pull and tear it thinly, then place it in the soup.
  • After tearing the dough, cook for approximately 5 minutes.
  • Add kimchi and soup ingredients like vegetables. Cook until everything is done. When the sujebi is chewy, it’s cooked.
  • Remove the kimchi sujebi soup from heat, ready to be served. Enjoy your meal!

Notes

  • Feel free to customize the soup by incorporating additional vegetables such as zucchini, carrots, or spinach for added flavor and nutrition.
  • If the soup becomes too thick during cooking, you can adjust the consistency by adding more water or broth until it reaches your preferred thickness.

If you have any questions or comments, feel free to reach out to me via email at Admin@wasiancookery.com. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!

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