Mussel and Seaweed Sujebi recipe - ingredients, nutrition and when to eat it
This warm soup is made by adding hand-torn pieces of chewy flour dough to a broth with mussels and seaweed.
This warm soup is made by adding hand-torn pieces of chewy flour dough to a broth with mussels and seaweed. The mussels’ briny flavor and the seaweed’s soft texture come together beautifully, making it perfect for a bowlful on a chilly evening.
Soups & stews · 40 minutes to cook
Nutrition (per 876g serving): 500.2 kcal · protein 22.7g · carbohydrate 85.4g · fat 5.3g · sodium 605.8mg
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 sufficiently so it’s easier to tear into thin pieces and has a softer texture.
Tips: Mussels can become tough if they’re boiled too long, so you can add them when the sujebi is almost cooked.
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Ingredients (1 serving)
- Mussel meat — 100 g
- Dried seaweed — 5 g
- Flour — 100 g
- Water — 650 ml
- Minced garlic — 0.5 tsp
- Green onion — 15 g
- Salt — 1 g
- Sesame oil — 0.5 tsp