Korean Clam Sujebi Stew (Hand-Torn Dough in Clam Broth)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
This stew combines hand-torn flour dumplings with clams, potato, and zucchini simmered in an anchovy-kelp stock.
Read more
Adding clams to the base broth builds a clean, briny depth that anchovy stock alone cannot achieve. The dough is torn directly into the pot in uneven, thick pieces that cook into chewy, irregular shapes, each one slightly different in texture depending on thickness. As the potato softens it partially dissolves into the broth, thickening the liquid naturally without any starch addition. Zucchini and onion release gentle sweetness that rounds out the savory base. Soup soy sauce keeps the broth clear and properly seasoned, and sliced green onion finishes the bowl with fresh aroma. Because the sujebi itself serves as the starch, this one-bowl dish covers both soup and carbohydrate in a single serving, making it a satisfying, complete meal on its own.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Gradually add 120 ml water to 220 g all-purpose flour and knead.
When the dough stretches with an earlobe-like softness, cover with a damp cloth and rest for 20 minutes.
- 2Season
Soak 450g of clams in 3% salted water for 30 minutes to purge the sand, then scrub them against each other and drain well.
- 3Control
Pour 1100ml of anchovy-kelp broth into a pot, cut 220g of potato into 2cm pieces and add with 100g of coarsely chopped onion, then bring to a boil over high heat. Reduce to medium and simmer for 6 minutes.
- 4Season
Add 120g of zucchini sliced into half-moons, then season with 1 tablespoon of minced garlic and 1.5 tablespoons of soup soy sauce.
- 5Control
Tear the dough into thin pieces by hand and drop into the boiling broth.
When the dough floats to the surface and turns translucent it is halfway cooked. At this point add the clams, cover, and boil for 4 minutes until all shells open.
- 6Finish
Add 50g of diagonally sliced green onion and cook 1 more minute, then serve immediately.
Sujebi swells quickly so it is best eaten right after cooking.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sujebi-bajirak-jjigae includes chewy, hand-torn dough pieces in a deep broth made from clams and anchovies, naturally thickened by simmering starch-rich potato slices.
- Finish cue
- When the dough floats to the surface and turns translucent it is halfway cooked.
- Avoid this
- As soon as clams open, reduce heat to avoid toughness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 10 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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