Spicy Sujebi recipe - ingredients, nutrition and when to eat it
Spicy Sujebi is made by simmering hand-torn wheat dough and vegetables in a gochujang-seasoned broth.
Spicy Sujebi is made by simmering hand-torn wheat dough and vegetables in a gochujang-seasoned broth. The chewy dough pieces soak up the spicy, savory broth, making it a comforting choice on a rainy day or for a hearty lunch.
Noodles · 35 minutes to cook
Tips: Resting the dough in the refrigerator makes it easier to stretch into thin pieces and gives it a chewier texture.
Tips: Tear the dough into thin, small pieces so they cook through evenly.
Tips: For extra heat, add a little chopped Cheongyang chili pepper.
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Ingredients (1 serving)
- Flour — 100 g
- Water — 55 ml
- Gochujang — 1 Tbsp
- Gochugaru — 1 tsp
- Dried anchovies — 8 g
- Kombu — 5 g
- Korean zucchini — 0.3 pc
- Potato — 0.3 pc
- Onion — 0.2 pc
- Green onion — 0.2 stalk
- Garlic — 1 clove
- Salt — 0.5 g