Spicy Octopus Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
Spicy octopus sujebi is a hearty bowl of octopus and chewy hand-torn dough simmered in a peppery broth.
Spicy octopus sujebi is a hearty bowl of octopus and chewy hand-torn dough simmered in a peppery broth. Its warming heat and springy octopus make it a lovely lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Tips: Let the dough rest in the refrigerator for 20 minutes so it sticks less to your hands and is easier to tear into thin pieces.
Tips: Octopus can turn tough if simmered too long, so add it near the end and cook it briefly.
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Ingredients (1 serving)
- Octopus — 100 g
- All-purpose flour — 80 g
- Zucchini — 40 g
- Potato — 50 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Korean red pepper flakes — 4 g
- Korean red pepper paste — 8 g
- Doenjang (Korean soybean paste) — 5 g
- Seafood stock — 450 ml
- Salt — 1 g
- Water — 30 ml