Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 cup of water
- 1/2 pound of shrimp, peeled and deveined
- 1/2 pound of mussels, cleaned and debearded
- 1/2 pound of calamari, cleaned and sliced
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 4 cups of seafood broth
- 1/4 cup of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Large pot
- Skimmer or slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Gradually add water and mix until the dough comes together.
2. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 10 minutes.
3. Roll out the dough into a thin sheet and cut it into small pieces using a knife or pizza cutter.
4. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until fragrant.
5. Add the seafood broth and bring it to a boil. Reduce the heat to low and add the shrimp, mussels, and calamari. Cook for 5-7 minutes until the seafood is cooked through.
6. Add the sujebi dough pieces to the pot and cook for 5-7 minutes until they float to the surface.
7. Season with salt and pepper to taste. Garnish with chopped scallions.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 44g
Protein: 20g
Substitutions for ingredients:
- You can use any type of seafood you prefer, such as clams, scallops, or fish.
- You can use chicken or vegetable broth instead of seafood broth.
Variations:
- Add vegetables such as carrots, zucchini, or mushrooms to the broth.
- Use different herbs and spices to season the broth, such as thyme or paprika.
Tips and tricks:
- Make sure to knead the dough well to make it elastic and easy to work with.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- Use a skimmer or slotted spoon to remove any impurities that rise to the surface of the broth.
Storage instructions:
Store any leftover seafood sujebi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the seafood sujebi in a pot over low heat until heated through.
Presentation ideas:
Serve the seafood sujebi in individual bowls and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve the seafood sujebi with a side of steamed rice and kimchi.
Suggested side dishes:
Steamed rice and kimchi
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the seafood is overcooked, reduce the cooking time.
Food safety advice:
- Make sure to clean and devein the shrimp properly before cooking.
- Discard any mussels that do not open during cooking.
Food history:
Sujebi is a traditional Korean dish made with hand-pulled dough and served in a broth. It is often made with vegetables and seafood or meat.
Flavor profiles:
The seafood sujebi has a savory and slightly sweet flavor from the seafood broth and a chewy texture from the sujebi dough.
Serving suggestions:
Serve the seafood sujebi as a main dish for lunch or dinner.
Related Categories
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Region: Korean
Taste: Savory, Umami, Briny, Comforting