Kimchi and Fish Cake Sujebi recipe - ingredients, nutrition and when to eat it
Kimchi and Fish Cake Sujebi is a Korean snack-shop dish of hand-torn wheat dough cooked in a spicy broth with kimchi and fish cakes.
Kimchi and Fish Cake Sujebi is a Korean snack-shop dish of hand-torn wheat dough cooked in a spicy broth with kimchi and fish cakes. The tangy kimchi and savory fish cakes come together with chewy sujebi that soaks up the broth. It’s a warm, hearty meal for lunch or dinner.
Street food · 30 minutes to cook
Tips: Tear the dough into thin, even pieces so they cook through and absorb the broth well.
Tips: If the kimchi is salty, taste the broth at the end before adding salt, and add it little by little.
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Ingredients (1 serving)
- Flour — 100 g
- Napa cabbage kimchi — 0.5 cup
- Fish cake — 2 sheet
- Dashi stock — 2.5 cup
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Korean chili flakes — 1 tsp
- Salt — 0.3 tsp
- Water — 2 Tbsp