Spicy Seafood Sujebi recipe - ingredients, nutrition and when to eat it
This hearty bowl combines chewy hand-torn dough dumplings with a spicy, savory broth simmered with mussels and squid.
This hearty bowl combines chewy hand-torn dough dumplings with a spicy, savory broth simmered with mussels and squid. It’s a great choice for lunch or dinner when you’re craving a warming, peppery soup.
Seafood · 35 minutes to cook
Tips: Add the water to the dough a little at a time instead of all at once, so it’s less likely to stick to your hands.
Tips: Tear the sujebi dough into thin pieces so they absorb the broth well and cook quickly.
Tips: Seafood can turn tough if cooked too long, so add it before the sujebi and cook just until done.
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Ingredients (1 serving)
- Mussels — 80 g
- Squid — 60 g
- Flour — 70 g
- Water — 40 ml
- Onion — 40 g
- Napa cabbage — 40 g
- Green onion — 15 g
- Garlic — 5 g
- Chili oil — 1 Tbsp
- Chili powder — 1 tsp
- Soy sauce — 1 Tbsp
- Seafood stock — 400 ml
- Salt — 1 g