Little Forest-style kimchi sujebi
Warm kimchi broth with thin hand-torn pieces of dough, inspired by the kimchi sujebi shown in Little Forest. Make the dough by hand with ordinary flour and a paper cup.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Plain wheat flour makes the stretchy hand-torn dough. Add water gradually; do not use self-rising flour.
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Essential
Add a spoonful at a time near the end; stop when the dough forms a firm, smooth ball.
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Optional
Omit if the kimchi or broth is already salty.
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Optional
Makes the dough easier to knead. Omit if unavailable.
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Essential
Use mature kimchi for a tangy broth. Check the label for fish or shellfish if cooking vegetarian.
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Substitute available
If Vegetable or anchovy broth — 4 paper cups (720 ml) is unavailable
If you do not have broth, use 4 paper cups of drinking water instead. The soup will taste lighter.
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Substitute available
If Onion — 1/2 medium onion, thinly sliced is unavailable
Use 2 spring onion stalks instead if there is no onion; add them near the end so they do not disappear.
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Substitute available
If Garlic — 2 cloves, minced is unavailable
Use 1/2 level teaspoon garlic powder if fresh garlic is unavailable.
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Optional
Omit if there is no liquid in the kimchi jar; taste the broth before adding more salt.
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Optional
Leave out if unavailable; it is a finishing garnish.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Put 1 1/2 paper cups flour in a bowl. Add 1/2 paper cup water little by little, plus a pinch of salt and 1 teaspoon oil if using. Mix until no dry flour remains, then knead by hand for about 5 minutes until a firm ball forms.
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Step 2
Cover the dough and rest it for 20 minutes. Meanwhile chop 1 paper cup fermented kimchi, slice 1/2 onion and mince 2 garlic cloves. Keep the dough covered so its surface does not dry out.
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Step 3
Bring 4 paper cups broth to a gentle boil in a medium pot. Add the kimchi, onion, garlic and up to 2 tablespoons kimchi brine if using. Simmer uncovered for 10 minutes so the broth turns red and the onion softens.
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Step 4
Wet your fingers. Pinch off tiny pieces of the rested dough, stretch each piece until thin, and drop it straight into the simmering broth. Stir between handfuls so the pieces do not stick together; use all the dough.
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Step 5
Simmer 6 to 8 minutes, stirring occasionally, until the dough pieces float and their centers have no raw-flour taste. If the soup becomes too thick, add a little drinking water and bring it back to a full simmer.
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Step 6
Taste the broth before adding any extra salt. Scatter sliced spring onion on top if using, divide between two bowls and serve hot. Cool children's portions before serving.
Finished dish
A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Dough thickness affects the cooking time, so taste one piece before serving. Kimchi can contain fish sauce or shrimp and flour contains wheat; check labels.