Mushroom Sujebi Hot Pot recipe - ingredients, nutrition and when to eat it
This one-pot soup simmers a variety of mushrooms with chewy sujebi dough pieces for sharing.
This one-pot soup simmers a variety of mushrooms with chewy sujebi dough pieces for sharing. The mushrooms’ earthy aroma goes well with the light broth, making it a warming meal for a chilly evening.
Noodles · 35 minutes to cook
Tips: Add the water to the dough a little at a time rather than all at once to make it easier to get the right consistency.
Tips: Keep the sujebi pieces thin, since thicker pieces take longer to cook.
Tips: Mix mushrooms with different aromas and textures, such as shiitake and oyster mushrooms, for a fuller flavor.
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Ingredients (1 serving)
- Mushrooms — 100 g
- All-purpose flour — 70 g
- Vegetable broth — 450 ml
- Korean zucchini — 40 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 1 pinch
- Water — 2 Tbsp