Spicy Seafood Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
Spicy Seafood Sujebi is made by simmering mussels and squid in a spicy, savory broth, then adding chewy pieces of hand-torn wheat dough.
Spicy Seafood Sujebi is made by simmering mussels and squid in a spicy, savory broth, then adding chewy pieces of hand-torn wheat dough. The refreshing seafood flavor pairs with the peppery broth, making it a great choice for lunch or dinner on a chilly day.
Street food · 35 minutes to cook
Tips: Let the dough rest in the refrigerator for 20 minutes so it’s easier to stretch thin and tear into pieces.
Tips: Don’t cook the seafood for too long, or it may turn tough.
Tips: Add the red pepper flakes a little at a time to get the level of heat you like.
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Ingredients (1 serving)
- Wheat flour — 100 g
- Mussel meat — 60 g
- Squid — 50 g
- Water — 550 ml
- Kombu — 3 g
- Korean radish — 40 g
- Korean zucchini — 40 g
- Green onion — 15 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Salt — 1 g