Dried Pollock, Bean Sprout, and Kimchi Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
This hearty, spicy sujebi is made with dried pollock, bean sprouts, kimchi, and pieces of hand-torn dough.
This hearty, spicy sujebi is made with dried pollock, bean sprouts, kimchi, and pieces of hand-torn dough. Its refreshing broth and chewy dough make it a satisfying choice for lunch or dinner.
Soups & stews · 35 minutes to cook
Tips: Knead the dough while adding the water a little at a time to keep it from sticking to your hands as much.
Tips: Cook the bean sprouts all at once without lifting the lid, so they develop less of a fishy smell.
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Ingredients (1 serving)
- Flour — 80 g
- Dried pollock strips — 25 g
- Bean sprouts — 60 g
- Napa cabbage kimchi — 60 g
- Radish — 40 g
- Green onion — 15 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Salt — 1 g
- Water — 500 ml