Sea Moss Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This soup is made with winter sea moss simmered in anchovy stock with chewy pieces of hand-torn dough.
This soup is made with winter sea moss simmered in anchovy stock with chewy pieces of hand-torn dough. Its delicate sea flavor and smooth broth make it a warming choice for lunch or dinner on a cold day.
Soups & stews · 30 minutes to cook
Nutrition (per 645.5g serving): 312.6 kcal · protein 13.1g · carbohydrate 61.3g · fat 2.7g · sodium 965.5mg
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: Rinse the sea moss gently in a sieve; rubbing it too hard can make it clump or break apart.
Tips: Tear the dough into thin pieces so they cook evenly and soak up the broth.
Tips: For a clean-tasting broth, remove the kelp after making the anchovy stock rather than letting it boil for too long.
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Ingredients (1 serving)
- Maesaengi (seaweed) — 50 g
- Flour — 70 g
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Water — 500 ml
- Salt — 0.5 tsp
- Garlic — 1 tsp
- Green onion — 10 g