Spicy Kimchi Hand-torn Noodles Soup (Kimchi Sujebi)

Time:

Prep Time: 1 hour and 30 minutes

Cook Time: 30 minutes

Ingredients:

Dough:

2 cups of flour

2/4 cup of water

1/3 cup of Kimchi juice

1 tsp vegetable oil

1/2 tsp salt

soup:

2 cups of kimchi, roughly chopped

1/2 zucchini

1/2 onion

1 tbsp garlic, minced

1 scallion, chopped

2 tbsp kimchi juice

7 cups of water

Combine 2 cups of flour with 2/4 cup of water, 1/4 cup of Kimchi juice,1 tsp vegetable oil, and 1/2 salt in a large bowl.

knead by hand for 10 to 15 minutes until the dough gets softer and sticks together firmly.

Wrap the dough or put the dough in a plastic bag and keep it in a refrigerator for 1 hour.  

While waiting for the dough, prepare other ingredients. 

Chop 2 cups of kimchi roughly. 

Prepare zucchini, onion, garlic and scallion. 

Put 7 cups of water with Kimchi, Kimchi juice, zucchini, onion and garlic in a large pot. 

Bring it to a boil for 15-20 minutes over medium high heat. 

Take the dough out of the refrigerator. 

Cut the kelp into bite sized pieces. 

Boil it for another 5-7 minutes to cook the dough. 

(Specifically speaking, put the dough in your left hand and pull and stretch it with your right hand. 

Get it as thin as you can. 

Then tear it into bite sized pieces with your right hand. 

Drop it into boiling soup. 

Repeat it until the dough runs out)

Before turning the heat off, add chopped scallion. 

Add salt or not to taste. 

It is unique because it is made of Kimchi. 

I would like to say it is more like Korean food, which is actually Korean food.