Spicy Kalguksu and Sujebi Soup recipe - ingredients, nutrition and when to eat it
Spicy Kalguksu and Sujebi Soup is a one-bowl dish with knife-cut noodles and hand-torn dough simmered together in a gochujang broth.
Spicy Kalguksu and Sujebi Soup is a one-bowl dish with knife-cut noodles and hand-torn dough simmered together in a gochujang broth. The chewy noodles and soft dough pieces soak up the spicy, savory broth, making it a hearty choice for a warm lunch or dinner.
Street food · 30 minutes to cook
Tips: Rather than kneading the dough for a long time, bring it together into a ball and let it rest; it will be easier to tear into pieces.
Tips: Shake off excess flour from the knife-cut noodles before adding them so the broth doesn’t get too thick.
Tips: Gochujang and soy sauce vary in saltiness, so taste the broth at the end and adjust the soy sauce.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 120 g
- Flour — 60 g
- Potato — 0.5 pc
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili powder — 0.5 tsp
- Soy sauce — 1 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 sheet
- Garlic — 1 tsp
- Water — 600 ml