Spicy Beef Sujebi and Noodle Soup recipe - ingredients, nutrition and when to eat it
A hearty bowl of beef, chewy sujebi (hand-torn dough pieces), and kalguksu (knife-cut noodles) simmered in a spicy broth.
A hearty bowl of beef, chewy sujebi (hand-torn dough pieces), and kalguksu (knife-cut noodles) simmered in a spicy broth. Hot and peppery, it’s just right for a cold evening or a filling lunch.
Noodles · 35 minutes to cook
Tips: Add the water to the dough a little at a time instead of pouring it all in at once; it’s easier to get the right consistency.
Tips: After adding the noodles, stir from time to time so they don’t stick to the bottom of the pot.
Tips: Kalguksu noodles may already be seasoned, so taste the broth at the end before adding salt.
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Ingredients (1 serving)
- Lean Beef — 80 g
- Cooked Kalguksu Noodles — 150 g
- All-Purpose Flour — 60 g
- Water — 550 ml
- Korean Zucchini — 40 g
- Potato — 50 g
- Onion — 30 g
- Green Onion — 15 g
- Garlic — 1 clove
- Korean Chili Flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Salt — 0.5 g