Sagol Sujebi (Hand-Torn Dough in Beef Bone Broth) recipe - ingredients, nutrition and when to eat it
This soup is made by simmering thinly torn dough and green onion in a rich beef bone broth.
This soup is made by simmering thinly torn dough and green onion in a rich beef bone broth. The chewy sujebi pairs well with the savory, full-bodied broth, making it a satisfying lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 608.5g serving): 372.6 kcal · protein 13.2g · carbohydrate 66.4g · fat 2.7g · sodium 1197mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Letting the dough rest well makes it easier to stretch thin and gives the sujebi a softer texture.
Tips: It is fine if the dough is not perfectly even, but cook thicker pieces a little longer.
Tips: The saltiness of beef bone broth varies, so taste it before adding salt at the end.
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Ingredients (1 serving)
- All-purpose flour — 80 g
- Beef bone broth — 450 ml
- Water — 45 ml
- Green onion — 25 g
- Garlic — 1 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp