Spicy Seafood Kalguksu and Sujebi recipe - ingredients, nutrition and when to eat it
Spicy Seafood Kalguksu and Sujebi combines knife-cut noodles and hand-torn dough flakes simmered together in a spicy gochujang seafood broth.
Spicy Seafood Kalguksu and Sujebi combines knife-cut noodles and hand-torn dough flakes simmered together in a spicy gochujang seafood broth. The chewy noodles and tender dough flakes pair well with the hot, savory broth. It’s a satisfying choice for a rainy-day lunch or hearty dinner.
Street food · 30 minutes to cook
Tips: Tear the sujebi dough into small, thin pieces so they’re easy to eat with the noodles.
Tips: Add the cooked noodles at the end and simmer briefly to keep them from getting too soft.
Tips: Gochujang varies in saltiness, so add salt a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 150 g
- Flour — 40 g
- Clam meat — 70 g
- Shrimp — 40 g
- Korean zucchini — 40 g
- Potato — 40 g
- Green onion — 15 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili powder — 1 tsp
- Minced garlic — 1 tsp
- Seafood stock — 500 ml
- Salt — 0.5 tsp