Kimchi Sujebi (Kimchi Hand-Torn Noodle Soup)

Steps

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1. 1
   In a food processor fitted with a dough blade, combine flour, water, salt, and vegetable oil, mixing until a wet but moldable dough forms. (If you don't have a food processor, mix all ingredients in a bowl and knead together by hand.) The dough should be slightly sticky but firm enough to handle. Store in a plastic bag and refrigerate if preparing ahead of time.
   ▶ ≈0:43
2. 2
   Pour 8 cups of water into a pot. Clean the dried anchovies by removing the heads and guts. Add the cleaned anchovies to the water, along with a dashi bag, 2 crushed garlic cloves, and sliced onion.
   ▶ ≈3:06
3. 3
   Add the chopped kimchi and 2 tablespoons of kimchi brine to the pot. Bring to a boil over medium-high heat.
   ▶ ≈4:29
4. 4
   Continue cooking over medium-high heat for 25 minutes to develop the broth. Remove the anchovies from the pot.
   ▶ ≈5:12
5. 5
   Season with fish sauce to taste if the broth is too bland.
   ▶ ≈6:42
6. 6
   Wash your hands thoroughly. Remove the dough from the plastic bag and knead it for a few more minutes using your fingertips to make it chewy. Divide the dough into 2 portions. Stretch each portion into thin sheets by gently pulling with your fingers until the dough becomes translucent and has an irregular shape.
   ▶ ≈6:57
7. 7
   Tear the stretched dough sheets into irregular noodle-like pieces and drop them directly into the boiling broth, stirring as you go. Repeat until all the dough has been added to the pot.
   ▶ ≈8:18
8. 8
   Slice 3 green onions. Add red chili paste if desired. Partially cover the pot and continue cooking for 5 more minutes until the noodles are soft. Stir occasionally.
   ▶ ≈9:08
9. 9
   Drizzle with 1 teaspoon of sesame oil if desired and add green onion slices. Adjust seasoning with salt to taste. Ladle into bowls and serve hot.
   ▶ ≈10:18