Spicy and Refreshing Seafood Sujebi: The Perfect Choice for a Rainy Day!
Hearty Homemade Seafood Sujebi Recipe
On a drizzly, rainy day, do you crave a warm broth and chewy Sujebi? This Seafood Sujebi, simmered with a rich anchovy-kelp broth, abundant fresh seafood, and vegetables, is more than just a meal—it’s a special delicacy that warms the heart. Make it easily at home and enjoy it with your whole family!
Chewy Sujebi Dough- 5 cups all-purpose flour
- 1 egg
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- Cold water (adjust to achieve desired dough consistency)
Refreshing Broth Ingredients- 1 anchovy and kelp teabag for broth
- 1 tablespoon soy sauce for soup (guk-ganjang)
Abundant Vegetable Toppings- 2 potatoes (cut into large pieces)
- 1/2 onion (sliced)
- 1/2 zucchini (sliced into half-moons)
- A handful of oyster mushrooms (torn into bite-sized pieces)
- 5 napa cabbage leaves (cut into bite-sized pieces)
- 1 Cheongyang chili pepper (sliced diagonally)
- 1 red chili pepper (sliced diagonally)
- A little carrot (thinly julienned)
- 1 green onion (sliced diagonally)
- 1 tablespoon minced garlic
Fresh Seafood Ingredients- 1 kg clams (purged of sand)
- 7 shrimp (peeled)
- 1 tablespoon cooking wine or ginger wine
Seasoning for Final Taste- 2 tablespoons tuna extract (chamchi-aek)
- Salt (to taste)
- Umami seasoning (like Dasida, optional)
- 1 anchovy and kelp teabag for broth
- 1 tablespoon soy sauce for soup (guk-ganjang)
Abundant Vegetable Toppings- 2 potatoes (cut into large pieces)
- 1/2 onion (sliced)
- 1/2 zucchini (sliced into half-moons)
- A handful of oyster mushrooms (torn into bite-sized pieces)
- 5 napa cabbage leaves (cut into bite-sized pieces)
- 1 Cheongyang chili pepper (sliced diagonally)
- 1 red chili pepper (sliced diagonally)
- A little carrot (thinly julienned)
- 1 green onion (sliced diagonally)
- 1 tablespoon minced garlic
Fresh Seafood Ingredients- 1 kg clams (purged of sand)
- 7 shrimp (peeled)
- 1 tablespoon cooking wine or ginger wine
Seasoning for Final Taste- 2 tablespoons tuna extract (chamchi-aek)
- Salt (to taste)
- Umami seasoning (like Dasida, optional)
- 1 kg clams (purged of sand)
- 7 shrimp (peeled)
- 1 tablespoon cooking wine or ginger wine
Seasoning for Final Taste- 2 tablespoons tuna extract (chamchi-aek)
- Salt (to taste)
- Umami seasoning (like Dasida, optional)
Cooking Instructions
Step 1
Let’s start by making the delicious Sujebi dough! In a large bowl, combine 5 cups of all-purpose flour, 1 egg, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Gradually add cold water while mixing until a dough forms that is no longer sticky and holds together. The consistency should be firm but not too dry.
Step 2
Place the well-kneaded dough into a plastic bag, remove excess air, seal it, and let it rest in the refrigerator for at least 30 minutes. This resting period will make the dough chewier and softer, resulting in wonderfully delicious Sujebi.
Step 3
Now it’s time to make the flavorful broth. In a pot, add plenty of water, 1 tablespoon of soy sauce for soup (guk-ganjang), and 1 anchovy-kelp teabag. Add 2 large-cut potatoes and bring to a boil over high heat. The potatoes will add more flavor to the broth as they cook.
Step 4
While the broth is simmering, let’s prepare the fresh vegetables for the Sujebi. Slice or tear the onion, zucchini, oyster mushrooms, napa cabbage, chili peppers, and green onion into bite-sized pieces. You can also use any leftover vegetables you have on hand!
Step 5
Fresh seafood is a must! For the clams, wash them thoroughly in clean water with a little salt, shaking them vigorously to remove any sand or impurities. If your clams are already purged, simply rinse them. Peel and prepare the shrimp.
Step 6
Once the broth is boiling, remove the anchovy-kelp teabag. Add all the prepared vegetables (except the green onion) and the purged clams and prepared shrimp to the pot.
Step 7
Add 1 tablespoon of minced garlic at this stage to enhance the savory flavor.
Step 8
Stir in 2 tablespoons of tuna extract (chamchi-aek) to deepen the broth’s taste. If you don’t have tuna extract, you can use a bit more soy sauce.
Step 9
Take the rested dough out of the refrigerator. Lightly wet your hands with water, then stretch and tear the dough into pieces of your desired size, dropping them into the boiling broth. Tearing them thinly will result in a softer texture.
Step 10
When the torn dough pieces float to the surface, they are almost cooked. The Sujebi dough rises to the top as it cooks, so keep an eye on this cue.
Step 11
While the dough is cooking, if any clams haven’t opened, let them simmer a bit longer until they do. The addition of fresh seafood will make the broth even more refreshing. Let it boil for a brief moment.
Step 12
Once all the clams have opened, adjust the seasoning with salt to your preference. If you want to add more umami, a little Dasida can be added.
Step 13
Add 1 tablespoon of cooking wine or ginger wine to eliminate any fishy smell from the seafood and to add a fragrant depth.
Step 14
Finally, add the diagonally sliced green onions and simmer for another 5 minutes. Your delicious Seafood Sujebi, perfect for a rainy day, is now complete! Enjoy it hot for the best flavor.
