Korean Clam Sujebi Stew (Hand-Torn Dough in Clam Broth)
This stew combines hand-torn flour dumplings with clams, potato, and zucchini in an anchovy-kelp stock. The clams infuse the broth with a clean, briny depth, and the dough pieces cook into chewy, irregular shapes that catch the soup nicely. Potato melts partially to thicken the broth, while zucchini and onion lend sweetness. Finished with soup soy sauce and green onion, it works as a complete one-bowl meal covering both soup and starch.
Adjust Servings
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.
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