Kimchi sujebi

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

1. 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.
2. 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.
3. 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.
4. Cook for a further 5 minutes before adding the thinly sliced beef and cooking for an additional 2 minutes.
5. Serve with the green parts of the spring onions on top, a drizzle of sesame oil, and enjoy!