QiMeal
Sujebi
Sujebi · ready in 46 min · 4 servings · 314 kcal per serving · easy · 9 ingredients
Sujebi is a humble Korean comfort soup with chewy hand torn wheat dough flakes in a clear anchovy kelp broth, made rustic and satisfying with potato, zucchini, and green onion.
- Prep
- 18 min
- Cook
- 28 min
- Total
- 46 min
- Serves
- 4
- kcal
- 314
- Difficulty
- easy
Ingredients · 4 servings
- 1800 mlAnchovy kelp broth, prepared
- 400 gWheat dough, rested and ready to tear
- 250 gPotato, peeled and sliced
- 150 gZucchini, sliced
- 35 gGreen onion, sliced
- 12 gGarlic, minced
- 24 mlSoy sauce
- 3 gSalt
- 1 gBlack pepper, ground
Equipment
stovetop, large pot, knife, cutting board, ladle, measuring spoon, serving bowl, clean hands
Instructions
- Prepare ingredients
Gather the broth, dough, vegetables, seasonings, a large pot, knife, board, ladle, measuring spoons, and 4 serving bowls. · 8 min
What to look for: All ingredients are measured and vegetables are sliced.
- Heat broth
Bring the anchovy kelp broth to a steady boil in the large pot over high heat, then reduce to a lively simmer. · 5 min
What to look for: Small bubbles rise quickly across the surface.
- Season broth
Add soy sauce, garlic, salt, and black pepper, then simmer briefly until the broth smells savory and balanced. · 2 min
What to look for: The broth darkens lightly and smells garlicky.
- Cook potato
Add the sliced potato and simmer until the edges begin to turn translucent but the centers still hold their shape. · 6 min
What to look for: Potato slices look slightly glassy around the edges.
- Tear dough
Tear thin pieces of wheat dough by hand directly into the simmering broth, stretching each piece so it cooks chewy and tender. · 8 min
What to look for: Uneven dough flakes float and look slightly glossy.
- Add zucchini
Add the sliced zucchini and simmer until the dough flakes are cooked through and the zucchini is tender but not collapsing. · 5 min
What to look for: Dough looks opaque and zucchini stays pale green.
- Finish soup
Stir in the green onion and simmer for 1 minute, then taste the broth and adjust only with a small pinch of salt if needed. · 2 min
What to look for: Green onion softens slightly while staying bright.
- Serve hot
Ladle the soup into 4 bowls while hot, giving each serving broth, vegetables, and tender torn dough flakes. · 2 min
What to look for: Each bowl has clear broth with visible dough flakes and vegetables.
Nutrition (per serving)
| kcal | 314 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 63 g |
| of which sugars | 2 g |
| Fat | 1 g |
| of which saturated | 0 g |
| Fibre | 4 g |
| Sodium | 770 mg |
Nutri-ScoreA
Allergens
Contains: gluten, fish, soybeans, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Reheat gently in a pot until steaming, adding a splash of water if the dough has thickened the broth.
Ingredient substitutions
Anchovy kelp broth
- Water: Use only if broth is unavailable, as the soup will lose much of its traditional sea savoriness.
Potato
- Zucchini: The soup will be lighter and less starchy but still vegetable forward.
Zucchini
- Potato: The soup will become heartier and thicker with a softer vegetable texture.
Green onion
- Garlic: Use sparingly because garlic is stronger and lacks the fresh green finish.
Garlic
- Green onion: Use the white part for a milder aromatic base.
Soy sauce
- Salt: Salt gives salinity but not the rounded fermented flavor of soy sauce.
