Clam Kimchi Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
Clam Kimchi Sujebi is a comforting soup with clams, aged kimchi, and chewy pieces of hand-torn dough.
Clam Kimchi Sujebi is a comforting soup with clams, aged kimchi, and chewy pieces of hand-torn dough. The clams add savory depth, while the kimchi brings a tangy, spicy kick. It’s especially comforting on a rainy day.
Noodles · 30 minutes to cook
Tips: Tear the dough into small, thin pieces rather than adding thick pieces all at once so they cook evenly and are easier to eat.
Tips: The saltiness of aged kimchi and clams can vary, so taste the soup at the end and add salt as needed.
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Ingredients (1 serving)
- Clam meat — 80 g
- Aged kimchi — 70 g
- Flour — 70 g
- Water — 450 ml
- Green onion — 15 g
- Garlic — 5 g
- Korean chili flakes — 2 g
- Salt — 1 g
- Sesame oil — 2 ml