Spicy kimchi hand-pulled dough soup is a bold and comforting Korean dish featuring chewy handmade dough pieces in a rich seafood and kimchi broth. Infused with spicy gochugaru, clams, and vegetables, it delivers hearty warmth and vibrant flavor—perfect for cold days or when craving home-style Korean comfort.

Try this recipe from W Table.

Ingredients:

  • 1 cup clams
  • 1 cup napa cabbage kimchi
  • 1/2 cup kimchi juice
  • 1 potato
  • 1/2 stalk green onion
  • 1/2 red chile pepper
  • 1 green chile pepper
  • 5 cups kombu, anchovy and shrimp broth

Dough ingredients:

  • 1 cup all-purpose flour
  • 1/3 cup water
  • 1 teaspoon cooking oil
  • 1/2 teaspoon salt

Broth seasoning ingredients:

  • 1/2 tablespoon soy sauce for soup
  • 1/2 tablespoon red pepper flakes (gochugaru)
  • 1/2 tablespoon minced garlic
  • salt
  • black pepper

(serves 2)

Instructions:

Cut the potato and kimchi into bite-sized pieces. Slice the green onion, red chile pepper and green chile pepper diagonally. To prepare the clams, rub them under running water, then soak them in salt water in a dark place for about 3 hours to remove sand.

In a bowl, mix the dough ingredients and knead until smooth. Place the dough in a plastic bag and let it rest in the refrigerator for about 30 minutes.

In a pot, combine the kombu, anchovy and shrimp broth with the kimchi juice, potato and kimchi. Bring to a boil and simmer for about 8 minutes. Add the clams, then tear off small pieces of the dough and add them to the pot. Stir in the broth seasoning ingredients.

Once the dough pieces float to the surface, add the green onion, red chile pepper and green chile pepper, and simmer for an additional 2 minutes.

Adjust the seasoning with additional salt if needed, and enjoy.

[Source: W Table]