Red Bean Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This winter dish combines chewy pieces of hand-torn dough with a sweet red bean broth.
This winter dish combines chewy pieces of hand-torn dough with a sweet red bean broth. Its warm, cozy flavor is perfect for a cold-weather lunch or dinner, or as a filling snack when you’re a little hungry.
Noodles · 35 minutes to cook
Nutrition (per 539g serving): 385.3 kcal · protein 12.8g · carbohydrate 81.8g · fat 0.7g · sodium 337.9mg
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: If the sujebi dough pieces are too thick, they take longer to cook through, so make them thin and small.
Tips: After adding the sujebi, gently stir the bottom of the pot with a spatula so the red bean broth doesn’t stick.
Tips: The sweetness depends on the red beans, so you can add the sugar gradually and adjust it at the end.
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Ingredients (1 serving)
- Cooked red beans — 120 g
- Glutinous rice flour — 50 g
- Sugar — 1.5 Tbsp
- Salt — 0.2 tsp
- Water — 350 ml