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Explore SIMPLY KOREAN: KIMCHI SUJEBI 'hand-torn noodle soup' 김치수제비 with 31,774 views, 617 likes, and 27 comments. Experience the impact of this video content that has captured audience attention.

Sujebi is the ultimate comfort dish. It gives me the warm fuzzies inside, because it brings me back to my halmoni's kitchen. I can remember sitting on the floor of her kitchen, kneading the dough a hundred times until my halmoni would stick her finger in it and say 'not ready yet, 5 more minutes'. We would then tear up little pieces of dough into a simmering pot of beautifully pungent broth. My sister and I would often race to see who would do it faster and better. Sujebi is a commoner's dish now a staple comfort home-food that usually can be often found in Kalguksu restaurants (knife noodles) because typically the same dough is used for both dishes. The main difference would be in the shape of the 'noodles' which mostly changes the texture and look of the dish. I'd say it is definitely something hard to find in a typical Korean restaurant, because it's the type of food you find mostly in a Korean home made by your umma or halmoni. One different thing that I like to do for my sujebi recipe is make two types of dough - I feel that the texture difference is quite different and both pleasurable in it's own way. That is why I had to include it so you can decide for yourself which one you like better. I like both SO much that I can't really decide..so I do a mixture of them- often confusing my guests of honor (in the best possible way of course). I hope you try both and leave a comment on what you like better! KIMCHI SUJEBI Serves 4-6 Dashi Stock 10-12 Dried anchovies 8pc Dried shiitake 1 head Garlic Veggie scraps such as daikon, onion, pepper, celery, cabbage, etc- anything you want! 1.5 Gallon water In a large pot bring all ingredients to a boil, then lower the heat to a simmer for about 20-30 minutes. Strain and set aside. Sujebi dough Dough #1 - pillowy and soft 1 cup AP flour 1 teaspoon salt 1/2 ~ 1 cup hot water 1 small potato, steamed Dough #2 - chewy and dense 1 cup AP flour 1 teaspoon salt 1/2 ~ 1 cup hot water Topping (optional to whatever you want or have in your fridge!) 2 cups kimchi, sliced 1 zucchini, julienned 1 yellow zucchini, julienned 1 Chile, sliced 2 cloves garlic, minced 1 cup perilla, julienned Soup Seasoning (by taste) Fish sauce Soup seasoning soy sauce (or regular works fine) kosher salt fresh ground black pepper

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