Cheese Gochujang Sujebi (spicy Korean dough soup) recipe - ingredients, nutrition and when to eat it
Cheese gochujang sujebi is a Korean snack-bar favorite made by simmering chewy hand-torn dough in a gochujang broth and melting cheese on top.
Cheese gochujang sujebi is a Korean snack-bar favorite made by simmering chewy hand-torn dough in a gochujang broth and melting cheese on top. The spicy, warming broth pairs with the cheese’s savory richness, making it a satisfying lunch or dinner.
Street food · 30 minutes to cook
Tips: Lightly wet your hands and pinch off thin pieces of dough so they cook evenly.
Tips: Once you add the cheese, avoid boiling it for too long so the broth doesn’t get overly thick.
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Ingredients (1 serving)
- Flour — 80 g
- Water — 250 ml
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Dashi stock — 250 ml
- Potato — 0.5 pc
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Garlic — 1 clove
- Cheese — 30 g
- Green onion — 0.3 stalk
- Salt — 0.5 tsp