Seafood Tteok Sujebi (rice cake and hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
A spicy soup combining the clean, savory flavors of clams and shrimp with Korean chili flakes and gochujang.
A spicy soup combining the clean, savory flavors of clams and shrimp with Korean chili flakes and gochujang. With both chewy rice cakes and tender hand-torn noodles, it makes a satisfying lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 1000.5g serving): 652 kcal · protein 42g · carbohydrate 110.6g · fat 3.9g · sodium 2708.6mg
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: Letting the dough rest longer makes it easier to tear into thin pieces and gives it a softer texture.
Tips: Once the clams open, avoid cooking them for too long so they do not become tough.
Tips: Add the dough while the broth is boiling to keep the pieces from sticking together and help them hold their shape.
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Ingredients (1 serving)
- Water — 500 ml
- Dried Anchovies — 8 g
- Dried Kelp — 5 g
- Manila Clams — 1 cup
- Shrimp — 4 pc
- Rice Cakes — 8 pc
- Flour — 50 g
- Water — 25 ml
- Onion — 0.3 pc
- Korean Zucchini — 0.3 pc
- Green Onion — 0.3 pc
- Garlic — 2 pc
- Korean Red Pepper Flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Soy Sauce — 1 Tbsp
- Salt — 0.3 tsp