I tried my kimchi today and it has turned sour. Which is good. and i can make a lot of dishes with it now.
Two days ago, i made Kimchi Sujebi. Which basically means hand torn noodles in a Kimchi based soup.
This is also from Maangchi. (I think i shall place a link to her blog in my links)
Ingredients (3-4 servings)
I’ve had to change the recipe Maangchi given for the noodles as mine just didn’t come together properly. So i searched around and found this. I will try this next time and let you guys know.
2 cups plain flour
1/4 – 1/2 cup water
3 tsp cooking oil
Pinch of salt
10 cups water
1 1/2 cup chopped kimchi
6 tbsp kimchi juice
1/2 – 1 chopped onion
2 tbsp Fish Sauce (i only used 1/2 because i was afraid Fish might not like it, but i think it should be ok to add till 2 tbsp, try and see)
Soy Sauce, to taste
Hot Pepper Paste (Optional – if you don’t put this, try and see if its seasoning is ok, otherwise add more kimchi juice)
Sliced Green Onions
Optional Ingredients – These are stuffs i added and you can add whatever you like
3 hot dogs, sliced
2 pieces Oyster Mushroom
1 clove garlic
(I think thinly sliced beef might be a good addition)
Make the dough first.
Place all the dough ingredients in a mixing bowl and combine till it forms a dough. It won’t look very pretty now. It is not supposed to be a sticky dough, or maybe just slightly sticky.
Put it in a plastic bag and into the fridge it goes.
For the soup, combine all the ingredients in a pot. I would suggest to add the soy sauce and fish sauce when it starts heating up or even after you put in the noodles, so you can season to your taste.
*The thing here is, you have to be fast with the dough. Since it was my first time, i made mistakes with the dough and i took very long for all the dough to get into the pot, so instead of a soup, i ended up with a thick stew. Which is still nice, but… so, if you’re going to be slow, switch off the fire after it has boiled and concentrate on your dough first.
Hopefully the dough might be in the fridge for at least 15 mins to 1/2 hr.
Take the dough out and you have to knead it.
For convenience sake, since it’s a relative small piece of dough, knead it on a chopping board, it makes my life way easier. You will notice the difference as you knead, your dough should become more elastic, smoother and shinier.
When you kneaded it approximately enough, what you do now is switch the fire back on to the lowest fire. Holding the dough in your left hand, stretch out a piece of the dough to form noodle. It’s not strips of noodles, but rather pieces of noodles. So, what you want is to stretch it as thinly as possible. Don’t worry about breakage or ugliness – adds to the charm.
Do this for the whole dough. Practice makes perfect, towards the end, i was very good at stretching out and making the noodles.
Consistently stir to incorporate the noodles into the soup and don’t let it come to a boil if you know you’re going to be slow with the dough. I ended up with some nice and chewy dough but also some mushy ones which were obviously not as good.
Taste and see if it’s salty enough or flavourful enough. Mine wasn’t quite flavourful enough, so i added 2-3 tbsp of kimchi juice and maybe 1/4 cup soy sauce. But… be careful of the soy sauce as it has a tendency to overwhelm the kimchi. I would try adding salt next time instead.
Conclusion: It tastes really good, but can get really spicy when eaten both spicy and hot from the pot. and it’s so versatile that you can add whatever ingredients you have on hand that you think might go well with kimchi and the whole flavour. Experiment wisely.
This is something really tasty that Fish made for dinner the same night. It was just a pack of thinly slice pork with 1 slice of bacon. Fried with onions and green onions and seasoned. It tasted really really good. A very very nice side dish to make up for the lack of meat in the sujebi.
Thanks to Maangchi and i can’t wait to see what i will be making next!