Sujebi with Clams in Spicy Gochujang Broth recipe - ingredients, nutrition and when to eat it
This one-pot meal features chewy hand-torn dough pieces and clams simmered in spicy gochujang broth.
This one-pot meal features chewy hand-torn dough pieces and clams simmered in spicy gochujang broth. The clams’ clean, briny flavor and the lively heat of gochujang make it especially comforting on a rainy day or for a filling lunch or dinner.
Soups & stews · 35 minutes to cook
Tips: Let the dough rest well so it’s easier to pull into thin pieces.
Tips: Clams can turn tough if cooked too long, so add them near the end and lower the heat once they open.
Tips: Gochujang varies in saltiness and heat, so it’s best to adjust the seasoning at the end.
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Ingredients (1 serving)
- Clam meat — 100 g
- Flour — 100 g
- Gochujang — 1 Tbsp
- Korean zucchini — 50 g
- Potato — 0.5 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Korean chili flakes — 0.5 tsp
- Anchovy-kelp stock — 500 ml
- Salt — 0.5 g
- Water — 3 Tbsp