Seafood Sujebi

Seafood Sujebi is the traditional Korean sujebi with seafood. Adding seafood to sujebi makes it even more delicious, just don’t skip these tips. First, read more

To learn more about this recipe read the tips found here.

 


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Seafood Sujebi
Seafood Sujebi
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Seafood Sujebi is the traditional Korean sujebi with seafood. Adding seafood to sujebi makes it even more delicious, just don't skip these tips. First, ...read more
Seafood Sujebi
Votes: 0
Rating: 0
You:
Rate this recipe!
Seafood Sujebi is the traditional Korean sujebi with seafood. Adding seafood to sujebi makes it even more delicious, just don't skip these tips. First, ...read more
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Servings Prep Time
people 15minutes
Cook Time
40minutes
Servings Prep Time Cook Time
people 15minutes 40minutes
Ingredients:
Ingredients:
Instructions
Print Recipe

Prepare the ingredients:
  1. Gather the main ingredients. Then read the tips found here.

    Seafood Sujebi - Ingredients
  2. Cut the vegetables and set a side.

    Seafood Sujebi - Vegetables
  3. Peel and cut potatoes and set a side.

    Seafood Sujebi - Potato
  4. Slice green onions, and set a side.

    Seafood Sujebi - Green onion
Make the dough:
  1. Measure the flour and put in a mixing bowl.

    Seafood Sujebi - Flour
  2. Add water to the flour in small amounts. Use about 1/4 of the liquid at a time, and each time kneed the water into the flour.

    Seafood Sujebi - Dough making
  3. When the dough looks like a sticky ball, knead the dough for about 5 minutes until it is uniformly smooth.

    Seafood Sujebi - Dough
  4. Once a uniform smoothness is achieved, stop kneading the dough, and transfer it to a plastic bag.

    Seafood Sujebi - Finished dough
  5. Place the bag of dough in the refrigerator until its time to use. This is an important step as the dough needs to be cooled. Cooling the dough improves the resulting texture of the dumplings.

    Seafood Sujebi - Dough fridge
Prepare the seafood:
  1. Salt the clams with about a tbsp of salt.

    Seafood Sujebi - Salting clam
  2. Agitate the clams.

    Seafood Sujebi - Washing clam
  3. Let the clams sit for about 5 minutes in the salted water. During this time the clams will become angry and start to spit out the mud and sand they have inside and the water will become very dirty. Dump the water out, and refill with fresh water. Let the clams sit in the fresh water for another 5 minutes. They will continue to spit out the garbage that you dont want. Finally, wash and rinse the clams under running water.

    Seafood Sujebi - Clam spitting
  4. Wash, peel, and devein the shrimp.

    Seafood Sujebi - Shrimp
Make the dashima:
  1. Prepare the dashi by soaking about 20 anchovies in 3 1/2 quarts (3.3 liters) of water.

    Seafood Sujebi - Anchovies
  2. Add 4 pieces of kombu to the anchovies. Soak the anchovies and kombu for 20 minutes.

    Seafood Sujebi - Kombu
  3. Boil the anchovies and kombu for 10 minutes then remove the anchovies and kombu.

    Seafood Sujebi - Dashi
Make the stew:
  1. Add the potatoes to the dashi water.

    Seafood Sujebi - Add potatoes
  2. Add soy sauce to the stew.

    Seafood Sujebi - Soy sauce
  3. Tear chunks of dough off the dough ball and add the chunks to the stew.

    Seafood Sujebi - Dumpling
  4. After the stew starts to boil add onions to the stew.

    Seafood Sujebi - Add onion
  5. After the onions have boiled 5 minutes. Add zucchini to the stew.

    Seafood Sujebi - Add zucchini
  6. Immediately following zucchini add carrots to the stew.

    Seafood Sujebi - Add carrot
  7. After about 3 minutes add clams to the stew.

    Seafood Sujebi - Add clam
  8. After about 3 minutes, turn heat down to low and add shrimp.

    Seafood Sujebi - Add shrimp
  9. After one minute, turn off heat. Shrimp will continue to cook. When shrimp are pink the sujebi is done.

    Seafood Sujebi - Finished
  10. Serve immediately to prevent overcooking the seafood.

    Seafood Sujebi
Nutrition Facts
Seafood Sujebi
Amount Per Serving
Calories 490 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.1g
Cholesterol 67mg 22%
Sodium 958mg 40%
Potassium 1205mg 34%
Total Carbohydrates 96g 32%
Dietary Fiber 7g 28%
Sugars 5g
Protein 25g 50%
Vitamin A 76%
Vitamin C 55%
Calcium 8%
Iron 64%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

Chef Tips for Making Great Seafood Sujebi

Be sure to use a stock pot large enough to hold all the ingredients and one that has a heavy bottom. Having a stock pot with a heavy bottom is important because the bottom of the pot will shield the stew from being scorched by the heat from the stove.

Serving Size = 2 cups

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