Today let's make another one-pot meal.

You have a pot? And make a meal!

These days, all of us, we are all really struggling from a difficult time.

A lot of you guys are working from home.

And probably a lot of families don't go out.

Restaurants are closed, so what else can you do?

You gotta make some delicious meals for every 3 meals.

You have kimchi? Well-fermented kimchi in the refrigerator?

Let's make kimchi sujebi!

Sujebi is hand-torn noodle soup.

"Hand torn noodles." Sounds very very delicious, doesn't it?

First I'm going to make noodles.

I will use my food processor.

And you have to change to a dough blade.

And we need 3/4 cup of water.

1/2 cup...

... and 1/4 cup.

So total, 3/4 cup.

And let's add 1/2 teaspoon of salt.

1 tablespoon cooking oil, vegetable oil.

Look at that! My vegetable oil is so low!

(laughs) "Maangchi is so poor!"

"She cannot afford cooking oil!" (laughs)

1 tablespoon cooking oil.

And then 2 cups flour.

One cup...

Two cups...

Really really easy!

Especially if you use a food processor.

By the way, if you don't have a food processor, put just water, salt, oil, and flour

in a bowl. And mix all together and then knead it. That's all.

(blending)

I kneaded for 1 minute and then you see? It shaped into 1 ball.

This is my plastic bag. I will just prepare everything inside here today.

That's why I said "super-easy!"

Put this into this plastic bag.

Don't waste.

This dough is very sticky. See?

But it's firm enough to handle.

That's the key point, that's why this ratio is very important.

Whenever I make sujebi I always remember this ratio.

You know: 2 cups of flour, 3/4 cup of water,

1 tablespoon oil, 1/2 teaspoon salt.

What else? That's it.

So this ratio is always in my head.

So easily I can make sujebi.

I will just keep it here.

If you make this soup maybe 6 hours later for dinner, you can keep in the refrigerator.

Until tomorrow it will be ok.

(running water)

And now I already put 8 cups of water here.

I need anchovies. These anchovies are for making stock.

Large size.

I will use this amount for 8 cups of water.

Let's see how many anchovies are here. We need to remove these heads and guts.

Like this.

After cleaning the heads and guts, let's see.

13 grams. 13 to 15 grams you can use.

This is a stock pouch.

It says, "Dashi bag".

I will just add this.

Let's add to the water.

I will add 2 garlic cloves and 1 medium sized onion, around 6 ounces.

Slice and add.

And garlic.

Garlic.

What did I say? I'm making kimchi sujebi.

So I need kimchi! This is 8 ounces of kimchi

I already premeasured my delicious homemade kimchi. It's very sour.

And also 2 tablespoons kimchi brine is here.

I'm going to chop this up and add here.

And let's add!

(running water)

To medium high heat.

Let it cook.

Let's check out our noodles.

These guys are the noodles! (laughs)

It should be torn by my hand.

Really really soft!

So you can just, you know - like this.

Like that. Knead.

This is what I'm doing.

And put it here.

On a rainy day, Koreans are eating and making pancakes.

So that the house gets very warm and cozy.

Korean jeon - vegetable pancake, potato pancake, and this sujebi.

Also this sujebi, hand torn noodle soup.

Why? Because it makes us feel so cozy and warm, and it's easy to make.

(bouncy music)

Smells so good! This kimchi, anchovy, together mixed and boiling, it makes my mouth water!

I boiled for 25 minutes over medium high heat.

Let's take out the anchovies.

We didn't add any salt here so it's a little bland, I'm going to add fish sauce.

Now we have to handle these noodles.

So wash your hands nicely.

We never wear rubber gloves, Use bare hands.

So thats mom's cooking, you know?

Tear the noodles!

Take out the dough.

Like this! (laughs)

See? And we have to make this dough chewy.

And just make this way, we have to knead.

A few more minutes, like this.

Let's open this!

Now it's too big, so I'm going to divide it into 2.

And put some water here.

Like this.

See? You can almost see through.

This irregular shape is more appetizing.

Look at this! Stretch this.

And like this.

And then stir.

And then we have to use the other ball.

Water.

When I was young, my grandmother was making this for the whole family

You know, for 8 family members, When she made this, we said, "Oh, we gotta help her!"

And then all the children got together and made it.

Of course my grandmother's are thinner and nice, beautiful hand-torn noodles

but We children made like one ball. (laughs) small balls.

So when we ate it: "Oh, who made this?"

And stir this.

Wow, looks good!

Looks nice.

I like to add hot pepper paste here.

Slice green onions.

I use 3 green onions.

From now, I will cook just 5 more minutes. That's it!

When you taste this, if this is too bland, add salt.

Add salt to your taste.

I cracked the lid.

Because it's really bubbling now.

And I'm going to eat with this oi- muchim. Spicy seasoned cucumber.

And...

This is also a really easy recipe.

And a really nice side dish.

We need some salad-like side dish.

I cooked just 5 minutes. Nice.

You want to see?

(timer rings) Yay!

This sesame oil is optional, but I will add 1 teaspoon.

Nice, isn't it?

Let me taste!

(slurping)

Mmm!

Mmm!

(laughs) Mmm delicious. Hot!

Mmm! I love kimchi!

Mmm!

(crunches)

So good! It goes well with hot, delicious kimchi sujebi.

The broth is very savory, and a little spicy. And a little sour.

Really yummy. And crispy kimchi.

Noodles are really thin, chewy, and also soft.

So this is a perfect meal. Simple meal.

How would you like it? (laughs)

Make it! Kimchi sujebi!

Today we made kimchi sujebi.

Kimchi hand-torn noodle soup.

Enjoy my recipe, see you next time! Bye!