Sujebi Bajirak Jjigae (수제비바지락찌개)
A 4-serving clam sujebi stew with auto-scaling for dough-to-broth balance.
Instructions
- 1
Mix flour and water into dough, then rest for 20 minutes.
- 2
Purge clams in salted water, then rinse thoroughly.
- 3
Boil stock and add potato and onion, cooking for 6 minutes.
- 4
Add zucchini, garlic, and soup soy sauce to season the broth.
- 5
Tear in thin dough pieces; when they float, add clams and cook 4 minutes.
- 6
Add green onion, simmer 1 more minute, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Doenjang Jjigae (Soybean Paste Stew)
Doenjang jjigae is a home-style stew built on earthy fermented soybean paste. Tofu and vegetables create a gentle, savory depth.
Zucchini Pork Stew
Aehobak-jjigae is a spicy Korean zucchini and pork stew with a savory-red broth and sweet vegetable aroma.
Monkfish Spicy Stew
Agwi-tang-jjigae is a spicy Korean monkfish stew with radish and bean sprouts in a refreshing seafood broth.