Soup & Stew

Freshwater Shrimp Stew with Hand-Torn Sujebi

Name: Freshwater Shrimp Stew with Hand-Torn Sujebi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 300 ml Water; 2 g Dried kelp (dasima); 15 g Onion; 30 g Freshwater shrimp (saebaengi); 20 g All-purpose flour; 10 g Korean zucchini; 10 g Korean radish; 5 g Cheongyang chili pepper; 10 g Green onion; 5 g Garlic; 5 g Crown daisy (ssukgat); 3 g Gochugaru (Korean chili flakes); 3 g Gochujang (Korean chili paste); 2 g Salt; 1 g Soy sauce; a little Perilla oil

새뱅이찌개

A spicy, rustic stew of tiny freshwater shrimp (saebaengi) with radish, zucchini, chili and hand-torn flour dumplings, finished with crown daisy. A broth of kelp and onion reduces the salt needed.

📝 Step-by-Step Instructions

Make a broth with the kelp, onion and water.

Freshwater Shrimp Stew with Hand-Torn Sujebi — step 1

Clean and wash the freshwater shrimp, and knead the flour with water into a sujebi dough.

Freshwater Shrimp Stew with Hand-Torn Sujebi — step 2

Slice the radish and zucchini into thin squares, slice the chili and green onion diagonally and mince the garlic.

Freshwater Shrimp Stew with Hand-Torn Sujebi — step 3

Heat perilla oil in a pot and stir-fry the radish with the gochujang and gochugaru, then pour in the broth and bring to a boil.

Freshwater Shrimp Stew with Hand-Torn Sujebi — step 4

Add the shrimp, zucchini, chili and garlic and simmer.

Freshwater Shrimp Stew with Hand-Torn Sujebi — step 5

Tear in pieces of the dough, add the green onion, season with salt and soy sauce, and top with crown daisy.

Freshwater Shrimp Stew with Hand-Torn Sujebi — step 6

📊 Nutrition Facts (per serving)

74.9Calories (kcal)

14.7 gCarbs

3.8 gProtein

0.1 gFat

561 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.