Mussel Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
Mussel sujebi is a one-bowl dish made by simmering chewy pieces of flour dough and vegetables in a mussel broth.
Mussel sujebi is a one-bowl dish made by simmering chewy pieces of flour dough and vegetables in a mussel broth. The clear, lightly salty broth pairs beautifully with the tender sujebi, making it just right for lunch on a rainy day or a hearty dinner.
Seafood · 35 minutes to cook
Nutrition (per 837.5g serving): 439.1 kcal · protein 23.4g · carbohydrate 76.8g · fat 2.8g · sodium 841.5mg
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: Let the dough rest briefly so it sticks less to your hands and is easier to tear into thin pieces.
Tips: Once the mussels open, avoid boiling them for too long so the meat doesn't become tough.
Tips: Tear the dough into thin, similarly sized pieces so they cook evenly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Mussels — 120 g
- Flour — 70 g
- Water — 500 ml
- Korean zucchini — 0.3 pc
- Potato — 0.5 pc
- Green onion — 0.2 pc
- Garlic — 1 clove
- Salt — 0.5 tsp