Ureok Maeuntang Sujebi (spicy rockfish soup with hand-torn dough) recipe - ingredients, nutrition and when to eat it
This dish brings together rockfish and radish simmered in a spicy broth with sujebi dough pieces for a hearty one-bowl meal.
This dish brings together rockfish and radish simmered in a spicy broth with sujebi dough pieces for a hearty one-bowl meal. Mild, flaky fish, chewy dough, and fragrant Korean water parsley make it a satisfying choice for lunch or dinner.
Seafood · 40 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: Avoid stirring the rockfish too often, or the flesh may break apart.
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Ingredients (1 serving)
- Rockfish — 180 g
- All-purpose flour — 70 g
- Korean radish — 100 g
- Water dropwort — 30 g
- Korean chili flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Doenjang — 0.5 tsp
- Minced garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.3 tsp
- Water — 650 ml