Oyster and Seaweed Sujebi Soup recipe - ingredients, nutrition and when to eat it
Oyster and seaweed sujebi is a winter soup made with hand-torn dough, oysters, and maesaengi seaweed.
Oyster and seaweed sujebi is a winter soup made with hand-torn dough, oysters, and maesaengi seaweed. Plump oysters and tender dough pair with the seaweed’s rich ocean flavor. It’s lovely for a hot lunch or dinner on a cold day.
Soups & stews · 35 minutes to cook
Nutrition (per 844g serving): 456.9 kcal · protein 21.4g · carbohydrate 80.8g · fat 4.2g · sodium 1416.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Knead the dough longer for a chewier texture, and let it rest so it’s easier to tear into thin pieces.
Tips: Maesaengi seaweed tangles easily, so loosen it by hand before adding it to the broth.
Tips: Once you add the oysters, avoid cooking them for too long so they stay plump.
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Ingredients (1 serving)
- Flour — 0.6 cup
- Oysters — 100 g
- Maesaengi (Korean seaweed) — 0.5 handful
- Water — 600 ml
- Kombu — 1 sheet
- Soy sauce — 1 tsp
- Minced garlic — 0.5 tsp
- Salt — 0.3 tsp
- Green onion — 0.1 stalk