Spicy Kimchi Sujebi

What’s better than a fiery kimchi soup to warm up your insides? How about one loaded with chewy hand-torn noodles. This Spicy Kimchi Sujebi is a mash-up of two Korean favorites: kimchi jjigae and sujebi. While you can certainly find these dough flakes in a spicy broth, they’re often featured in a mild anchovy stock with zucchini and potato. This recipe includes a small bit of ground meat (beef, pork, or your choice), anchoring the soup’s flavor without being overly heavy. Making sujebi is easy, fun, and relatively fast—no special equipment required. Simply make the dough and let it rest while you prepare the remaining ingredients. As with all kimchi stews, the riper the kimchi, the richer the final soup will be. 

When preparing the sujebi, aim to create thin 1"–2"-long strands for the best chew. These sujebi noodles rely on a 50% flour-to-water hydration ratio for a great result, but they are endlessly forgiving even if you don’t have a scale.