Dasulgi Sujebi
HB-16025 · Hand-built original · Korean
Hand-torn sujebi flakes in a marsh snail broth with snail meat, summer vegetables and garlic chives.
KoreanMain courseDairy-freeEgg-free
Main ingredient: marsh snails
Pairs well with: kimchi, seasoned vegetables, pickled radish
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 to 5 tablespoons marsh snail meat (dasulgi)
- 2 paper cups marsh snail broth
- 3 paper cups snail-soaking water
- 1/4 zucchini
- 1/4 onion
- a little carrot
- 6 stems garlic chives
- 1 tablespoon fish sauce
- a little salt
- Sujebi dough: 1 1/2 paper cups all-purpose flour
- Sujebi dough: 2/3 cup water
- Sujebi dough: 1/2 tablespoon cooking oil
- Sujebi dough: a little salt
Method
- Put the flour, water, cooking oil and salt for the dough in a bowl and knead by hand, adjusting the water until a firm, smooth dough forms, then rest it briefly.
- Julienne the zucchini, onion and carrot and cut the garlic chives into roughly 1 1/4-inch lengths.
- Bring the snail-soaking water and marsh snail broth to a boil in a pot and add the snail meat and fish sauce.
- Tear flakes from the rested dough directly into the boiling broth, stirring so they do not stick together.
- Add the zucchini, carrot and onion to the pot and season the soup with a little salt.
- Bring the sujebi back to a boil until the flakes are cooked through, ladle it into bowls, and top each bowl with the garlic chives.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).