Spicy Red Seabream Head Soup with Sujebi recipe - ingredients, nutrition and when to eat it
This spicy soup is simmered with red seabream head and radish, then finished with minari and sujebi (hand-torn dough pieces).
This spicy soup is simmered with red seabream head and radish, then finished with minari and sujebi (hand-torn dough pieces). The fish is tender and the broth is refreshing, making it a good fit for a cold evening.
Seafood · 35 minutes to cook
Tips: Add the water to the dough a little at a time so it doesn’t get too sticky.
Tips: Rinse the blood from the red seabream head thoroughly for a clean-tasting broth.
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Ingredients (1 serving)
- Sea bream head — 1 pc
- Daikon radish — 100 g
- Minari (Korean water parsley) — 30 g
- Flour — 50 g
- Water — 600 ml
- Korean red pepper flakes — 1 Tbsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Minced garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.3 tsp