This Korean dumpling soup features chewy hand-torn noodles swimming in a spicy, tangy kimchi broth that’ll warm your soul. Perfect for chilly nights or when you need a flavour-packed pick-me-up.
Category
Lunch
Servings
4
Prep time
1 hour
Cook time
30 minutes
This Korean dumpling soup features chewy hand-torn noodles swimming in a spicy, tangy kimchi broth that’ll warm your soul.
Ingredients
- 240g plain flour (8.5 oz all-purpose flour)
- 6g salt (1 tsp)
- 15ml peanut oil (1 tbsp)
- 500g beef steak, sliced thin (1.1 lbs)
- 1 brown onion, sliced
- 6 cloves garlic, crushed and chopped
- 3 spring onions, sliced thin
- 800ml chicken stock (3.5 cups)
- 250g kimchi and juice (8.8 oz)
- 2 tbsp Gochujang
- sesame oil
Directions
To make the hand-pulled dough noodles, add the flour, salt, and oil to a bowl along with 180ml (¾ cup) of room temperature water. Mix well with your hand until the dough comes together and knead for 4-5 minutes. Cover with a tea towel and rest for 45 minutes.
- To assemble the broth, add the chicken stock, kimchi, and kimchi juice to a pot along with the onion, the white part of the spring onions, and garlic. Bring to a simmer, cooking on medium-low heat for 10-12 minutes. Add the Gochujang and some salt if needed.
- After the dough has rested and while the soup is still simmering, pull small pieces of dough and drop them straight into the boiling liquid.
- Cook for a further 5 minutes before adding the thinly sliced beef and cooking for an additional 2 minutes.
- Serve with the green parts of the spring onions on top, a drizzle of sesame oil, and enjoy!
