Mushroom Sujebi Kalguksu recipe - ingredients, nutrition and when to eat it
This brothy dish simmers mushrooms, kalguksu (knife-cut noodles), and hand-torn sujebi dough pieces together in one pot.
This brothy dish simmers mushrooms, kalguksu (knife-cut noodles), and hand-torn sujebi dough pieces together in one pot. The mushrooms’ savory aroma goes well with the chewy noodles and sujebi, making it a hearty choice for a warm lunch or dinner.
Noodles · 30 minutes to cook
Tips: Pinch the sujebi dough into small, thin pieces so they cook evenly in the broth.
Tips: Add the cooked noodles at the end and simmer briefly to keep them from getting too soft.
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Ingredients (1 serving)
- Vegetable stock — 500 ml
- Mushrooms — 100 g
- Flour — 60 g
- Boiled kalguksu noodles — 150 g
- Korean zucchini — 50 g
- Green onion — 15 g
- Garlic — 1 tsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Soy sauce — 1 tsp
- Salt — 0.5 tsp
- Sesame oil — 1 tsp