Loach Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This dish combines chewy hand-torn dough pieces with a rich, savory broth made from ground loach, like the broth used for loach soup.
This dish combines chewy hand-torn dough pieces with a rich, savory broth made from ground loach, like the broth used for loach soup. Perilla leaves add fragrance, and the thick broth makes it hearty enough for lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 707.5g serving): 445.7 kcal · protein 27.4g · carbohydrate 54.5g · fat 11.6g · sodium 1041.3mg
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: Let the dough rest well so it’s easier to pinch off thin pieces.
Tips: If the broth is too thick, add a little water, then season with salt at the end.
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Ingredients (1 serving)
- Loach — 100 g
- All-purpose flour — 0.5 cup
- Perilla leaves — 5 pc
- Soybean paste — 0.5 Tbsp
- Korean chili paste — 0.3 Tbsp
- Garlic — 1 pc
- Green onion — 0.3 pc
- Water — 500 ml
- Salt — 0.3 tsp
- Perilla seed powder — 1 Tbsp