Flounder and Mugwort Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This soup combines flounder and spring mugwort in a clear broth with chewy hand-torn dough pieces.
This soup combines flounder and spring mugwort in a clear broth with chewy hand-torn dough pieces. Its mild fish flavor and fresh mugwort aroma make it a lovely choice for a spring lunch or dinner.
Seafood · 40 minutes to cook
Tips: Add the water to the dough a little at a time instead of all at once to keep it from sticking to your hands as much.
Tips: Mugwort loses some of its aroma if cooked too long, so add it near the end and cook it briefly.
Tips: Flounder is delicate, so stirring it too often may break it apart.
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Ingredients (1 serving)
- Flounder — 100 g
- Mugwort — 30 g
- Flour — 70 g
- Water — 35 ml
- Salt — 0.5 tsp
- Anchovy-kelp broth — 500 ml
- Korean radish — 50 g
- Green onion — 10 g
- Garlic — 1 clove