Kimchi Sujebi (Korean Hand-Torn Dumpling Soup)


100g high-protein wheat flour 1/2 tsp salt 1 tbsp cooking oil Sufficient water 50g matured fermented kimchi, chopped 1 potato, peeled and diced 1 stalk green onion, thinly sliced 1 onion, thinly sliced 3 cloves garlic, finely chopped 1 tbsp gochujang 1 tbsp soy sauce 1 tbsp fish sauce 1 tsp sesame oil Mushroom broth (optional) Sugar add salt to taste


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.