Spicy Seafood Kalguksu and Sujebi (Knife-Cut Noodles and Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
Spicy seafood kalguksu and sujebi is a hearty soup made with knife-cut noodles, hand-torn dough, and seafood such as clams and shrimp.
Spicy seafood kalguksu and sujebi is a hearty soup made with knife-cut noodles, hand-torn dough, and seafood such as clams and shrimp. The chewy noodles and tender pieces of dough pair well with the refreshing, spicy broth, making it a satisfying lunch or dinner.
Noodles · 30 minutes to cook
Tips: Let the sujebi dough rest briefly so it’s easier to pull into thin pieces.
Tips: The noodles and dough absorb broth, so add a little water if too much cooks off.
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Ingredients (1 serving)
- Boiled Kalguksu Noodles (Knife-Cut Noodles) — 120 g
- Flour — 45 g
- Manila Clams — 80 g
- Shrimp — 40 g
- Seafood Broth — 400 ml
- Korean Zucchini — 35 g
- Onion — 25 g
- Scallions — 15 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 Tbsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Salt — 0.5 tsp
- Water — 50 ml