Korean Clam Sujebi Stew (Hand-Torn Dough in Clam Broth)
Rest the dough of 220 g all-purpose flour and 120 ml water under a damp cloth for 20 minutes, and soak 450 g clams in 3% salted water for 30 minutes to purge the sand. Simmer the potato and onion in 1.1 L anchovy-kelp stock for 6 minutes, add the zucchini and seasonings, then tear the dough thinly into the boiling broth. When the pieces float and turn translucent they are halfway cooked, so add the clams, cover, and boil for 4 minutes until all the shells open.
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Wheat dough is torn by hand into thin pieces and dropped into the clam broth.
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Each piece comes out a slightly different thickness, and each one chews a little differently. The clams go in once the dough floats up translucent, the lid goes on, and the stew goes to the table right away, since sujebi swells quickly.
Ingredients
Instructions
- 1
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.
- 2
Soak 450g of clams in 3% salted water for 30 minutes to purge the sand, then scrub them against each other and drain well.
- 3
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.
- 4
Add 120g of zucchini sliced into half-moons, then season with 1 tablespoon of minced garlic and 1.5 tablespoons of soup soy sauce.
- 5
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.
- 6
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.
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