Kimchi sujebi (Kimchi hand-torn noodle soup: 1 pot meal: )
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Date: 2020-08-19
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Comments and reviews: 4
Ferdian
My family had a other kind of Sujebi, which is made similar with this. And the name is Mi Yung Ke or Mi Yung Kao. My mom made the noodle in modern way using some pasta machine to flatten the dough and cut using pasta cutter, but my grandma my mom said made quiet the same way as Korean Sujebi, flatten and tear with hand.
I do not know if other Chinese (especially Chinese Indonesian) have a kind of recipe looked like Sujebi, because it is hard to find it.
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My family had a other kind of Sujebi, which is made similar with this. And the name is Mi Yung Ke or Mi Yung Kao. My mom made the noodle in modern way using some pasta machine to flatten the dough and cut using pasta cutter, but my grandma my mom said made quiet the same way as Korean Sujebi, flatten and tear with hand.
I do not know if other Chinese (especially Chinese Indonesian) have a kind of recipe looked like Sujebi, because it is hard to find it.
reply
Ivy
Can you use the pre-made anchovy stock? Also, can you add bean sprouts? If so, when should it be added? Thank you so much for your kind reply soon!
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Can you use the pre-made anchovy stock? Also, can you add bean sprouts? If so, when should it be added? Thank you so much for your kind reply soon!
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Lynette
Thanks for sharing your delicious recipe! So easy to follow!
Is there something I can use instead of anchovies for a vegetarian stock? :)
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Thanks for sharing your delicious recipe! So easy to follow!
Is there something I can use instead of anchovies for a vegetarian stock? :)
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food
I just made kimchi sujebi using your recipe. But didnt manage to make the noodle thin. Its still so tasty though! Love the broth
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I just made kimchi sujebi using your recipe. But didnt manage to make the noodle thin. Its still so tasty though! Love the broth
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