Spicy Seafood and Bean Sprout Sujebi recipe - ingredients, nutrition and when to eat it
This spicy seafood and bean sprout sujebi combines chewy hand-torn dough pieces with a peppery broth simmered with clams, shrimp, and bean sprouts.
This spicy seafood and bean sprout sujebi combines chewy hand-torn dough pieces with a peppery broth simmered with clams, shrimp, and bean sprouts. The refreshing seafood flavor pairs with the spicy broth, making it a satisfying lunch or dinner.
Soups & stews · 30 minutes to cook
Tips: Let the dough rest well so it’s easier to tear into thin pieces and turns out pleasantly chewy.
Tips: Don’t cook the bean sprouts for too long, so they stay crisp.
Tips: Clams add saltiness, so taste the broth before adding salt at the end.
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Ingredients (1 serving)
- Clam meat — 80 g
- Peeled shrimp — 3 pc
- Soybean sprouts — 1 handful
- Flour — 70 g
- Water — 600 ml
- Kombu — 1 piece
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Minced garlic — 1 tsp
- Scallions — 0.3 pc
- Salt — 0.5 tsp