Side Dishes

Stir-Fried Sujebi with Clams

Name: Stir-Fried Sujebi with Clams
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g All-purpose flour; 25 g Water; 100 g Manila clams (50 g meat); 20 g Onion; 5 g Garlic; 5 g Cheongyang chili pepper; 5 g Thin green onion (silpa); 4 g Soybean oil; 5 g Mirin (matsul); 2 g Sesame oil; 25 g Water; 1.5 g Oyster sauce; 1 g Soy sauce; 1.5 g Green plum extract (maesil-aek); 1 g Fish sauce

바지락수제비볶음

Torn flour dumplings boiled, then stir-fried with clams, garlic, onion and cheongyang chili in an oyster-fish sauce glaze, finished with sesame oil and chives. Resting the dough wrapped in plastic for 30 minutes makes it chewier; leftover sujebi dough works well.

📝 Step-by-Step Instructions

Knead the flour with the water into a dough.

Tear pieces into boiling water, cook and drain.

Cut the onion into thick strips, slice the garlic, slice the chili diagonally and thinly slice the green onion.

Mix the sauce.

Heat the oil, sauté the garlic, then add the clams and mirin and stir-fry.

Add the onion and chili, then the sauce, sujebi and sesame oil, toss briefly and sprinkle with green onion.

📊 Nutrition Facts (per serving)

271.6Calories (kcal)

43.5 gCarbs

10.6 gProtein

7.1 gFat

295.2 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.