Kimchi Sujebi 🇰🇷 I’ve been on a comfort food kick the last few weeks and Sujebi is hitting the spot Dough Ingredients: 2 cups flour 3/4 cup water 1 tbsp vegetable oil or sesame oil Pinch salt Soup ingredients: 2 quarts water 2 oz-around 20 dried anchovy 1 sheet dried kelp 2 potatoes around 1 lb 1 yellow onion 5 cloves garlic 1 1/2 cup cut kimchi 3/4 cup kimchi brine 2 tbsp soup soy sauce (or just salt) Scallions for topping. Directions: For the dough add the flour, and salt to a bowl. Make a little well and add the water and oil. Mix until it comes together into a dough, then knead for 10-15 minutes until you have a smooth ball. Cover and place in the fridge until you need it, at least 20 minutes. To make the broth, wrap up the anchovies in a pouch or a bit of cheesecloth so it’s easier to fish out later. Place a pot on the stove and add the water, anchovies, and seaweed. Bring it to a simmer and let it go for 10 minutes. Remove the anchovies and discard. Save the seaweed and cut it into bite size pieces to add back in later. Add in the cut potatoes and onions, simmer for 5 minutes. Add the sliced garlic, kimchi, kimchi brine, and previously saved seaweed. Cover and gently simmer for 20 minutes until the kimchi and the potatoes are tender. Last step is to grab your dough and make the noodles. It’s pretty straight forward, hold the dough with your left hand pull and stretch it pretty thin with your right hand and tear it into the soup. Let the noodles cook for a few minutes, season to taste with soup soy sauce or salt and serve #foodtiktok#tiktokcooks#FastTwitchContest
Kimchi Sujebi 🇰🇷 I’ve been on a comfort food kick the last few weeks and Sujebi is hitting the spot Dough Ingredients: 2 cups flour 3/4 cup water 1 tbsp vegetable oil or sesame oil Pinch salt Soup ingredients: 2 quarts water 2 oz-around 20 dried anchovy 1 sheet dried kelp 2 potatoes around 1 lb 1 yellow onion 5 cloves garlic 1 1/2 cup cut kimchi 3/4 cup kimchi brine 2 tbsp soup soy sauce (or just salt) Scallions for topping. Directions: For the dough add the flour, and salt to a bowl. Make a little well and add the water and oil. Mix until it comes together into a dough, then knead for 10-15 minutes until you have a smooth ball. Cover and place in the fridge until you need it, at least 20 minutes. To make the broth, wrap up the anchovies in a pouch or a bit of cheesecloth so it’s easier to fish out later. Place a pot on the stove and add the water, anchovies, and seaweed. Bring it to a simmer and let it go for 10 minutes. Remove the anchovies and discard. Save the seaweed and cut it into bite size pieces to add back in later. Add in the cut potatoes and onions, simmer for 5 minutes. Add the sliced garlic, kimchi, kimchi brine, and previously saved seaweed. Cover and gently simmer for 20 minutes until the kimchi and the potatoes are tender. Last step is to grab your dough and make the noodles. It’s pretty straight forward, hold the dough with your left hand pull and stretch it pretty thin with your right hand and tear it into the soup. Let the noodles cook for a few minutes, season to taste with soup soy sauce or salt and serve #foodtiktok #tiktokcooks #FastTwitchContest