Spicy Seafood Sujebi recipe - ingredients, nutrition and when to eat it
This hearty bowl of sujebi—hand-torn dough pieces—simmers in a spicy broth with clams and shrimp. It’s perfect for a warming lunch or dinner on a rainy day.
Seafood · 35 minutes to cook
Tips: Resting the dough in the refrigerator makes it easier to tear into thin pieces.
Tips: Once the clams open, avoid cooking them for too long so they stay tender.
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Ingredients (1 serving)
- Manila clams (clam meat) — 80 g
- Shrimp — 3 pc
- Flour — 70 g
- Water — 350 ml
- Korean zucchini — 30 g
- Potato — 0.5 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Korean red pepper flakes — 1 tsp
- Gochujang (Korean red chili paste) — 0.5 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Sesame oil — 0.5 tsp