Jjamppong Sujebi (spicy seafood soup with hand-torn dough) recipe - ingredients, nutrition and when to eat it
This hearty bowl is made by simmering seafood, vegetables, and chewy hand-torn dough in a spicy jjamppong broth.
This hearty bowl is made by simmering seafood, vegetables, and chewy hand-torn dough in a spicy jjamppong broth. Its hot, refreshing broth and generous toppings make it a satisfying lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Tips: Let the dough rest for 20 minutes so it’s easier to pull into thin pieces and has a softer texture.
Tips: Paprika flakes can turn bitter if fried too long, so cook them briefly and pour in the stock right away.
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Ingredients (1 serving)
- Flour — 0.7 cup
- Clam meat — 60 g
- Squid — 50 g
- Cabbage — 40 g
- Onion — 0.3 pc
- Zucchini — 0.2 pc
- Green onion — 0.3 stalk
- Garlic — 2 pc
- Chili oil — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Chicken stock — 450 ml
- Salt — 0.5 tsp
- Water — 2 Tbsp