Shrimp and Mallow Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This home-style dish simmers mallow and shrimp in savory soybean paste broth, then adds hand-torn pieces of dough for a hearty one-bowl meal.
This home-style dish simmers mallow and shrimp in savory soybean paste broth, then adds hand-torn pieces of dough for a hearty one-bowl meal. Tender mallow, springy shrimp, and chewy dough come together especially well on a rainy day or for a filling lunch.
Soups & stews · 35 minutes to cook
Nutrition (per 845g serving): 391.8 kcal · protein 23.8g · carbohydrate 66.2g · fat 2.6g · sodium 1626.1mg
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: Tear the dough into thin, small pieces so they cook through evenly.
Tips: Soybean paste varies in saltiness. Taste the broth before adding salt, and add a little at a time.
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Ingredients (1 serving)
- Wheat flour — 0.6 cup
- Mallow — 1 handful
- Shrimp — 5 pc
- Korean soybean paste — 1 Tbsp
- Water — 3 cup
- Green onion — 0.2 pc
- Garlic — 1 clove
- Salt — 0.5 tsp