Beef and Seaweed Sujebi recipe - ingredients, nutrition and when to eat it
This hearty bowl brings together sujebi—hand-torn dough pieces—in a broth simmered with beef and rehydrated seaweed.
This hearty bowl brings together sujebi—hand-torn dough pieces—in a broth simmered with beef and rehydrated seaweed. The seaweed’s gentle savory flavor and the beef’s richness make for a mild, comforting taste. It’s a great choice for a warm, satisfying lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 512g serving): 400.5 kcal · protein 19.4g · carbohydrate 57.4g · fat 8.6g · sodium 2347.2mg
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 dough sticks to your hands, dust it with a little more flour; if it’s too stiff, add water a teaspoon at a time.
Tips: Let the sujebi dough rest well so it’s easier to tear into thin pieces.
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Ingredients (1 serving)
- Beef (lean) — 60 g
- Dried seaweed — 5 g
- Flour — 70 g
- Water — 350 ml
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 tsp