Traditional Korean dish_Sujebi Recipe

A recipe for Traditional Korean Dish Sujebi made with clams 

Today I will introduce Manila clam Sujebi(Traditional Korean Dish)  recipe.

It is a delicious Korean dish that combines fresh Manila clams with a comforting soup and handmade dough flakes.

In another post, I introduced you to a restaurant(link) with anchovy broth ‘Sujebi’. 

Sujebi is a traditional Korean dish.

It consists of handmade dough flakes cooked in a flavorful soup along with various vegetables and seafood.

The Sujebi dough flakes are torn by hand into irregular shapes, giving the dish a rustic and comforting feel.

Sujebi is a popular comfort food in Korean cuisine.

Sujebi meaning

The word “Sujebi” literally means “hand-pulled” or “hand-torn”, referring to the process of tearing the dough by hand into pieces.

The dough is typically made from flour and water.

And the dough pieces are then dropped directly into a simmering broth or soup base, where they cook and absorb the flavors of the surrounding ingredients(various vegetables and seafood).

The surrounding ingredients added to Sujebi can vary depending on regional preferences and seasonal availability.

Common ingredients include potatoes, zucchini, carrots, onions, mushrooms, leafy greens, and seafood or meat like clams, mussels, chicken, or beef.

Manila clam Sujebi_Traditional Korean dish

Manila clams have become popular in seafood cuisine due to their tender, sweet, and slightly briny flavor at South Korea.

They are often used in various dishes, both traditional and modern, in Asian and Western cuisines.

These clams are typically harvested for culinary purposes when they reach a size of about 1 to 2 inches in length.

clam_for cooking sujebi(Korean Traditional Dish)
clam_for cooking sujebi

My own recipe for clam Traditional Korean dish(Sujebi) is as follows.


For the Sujebi Dough

  • 200g all-purpose flour
  • 1/2 teaspoon salt
  • 100mg water

For the Clam broth

  • 400g fresh clams, cleaned and rinsed
  • 5 cups water or seafood broth
  • 1 onion, sliced (optional)
  • 2 cloves garlic, minced
  • 1 small zucchini, sliced
  • 1 potato, peeled and diced
  • 1 carrot, sliced (optional)
  • 1 green onion, chopped
  • 2 teaspoon salt and pepper to taste
  • Optional: dried kelp for additional flavor (remove before serving)


1. Prepare the Dough

  • In a mixing bowl, combine the flour and salt.
  • Gradually add water while mixing until the dough comes together.
  • Knead the dough for a few minutes until it’s smooth and elastic.
Prepare the Dough for sujebi(Korean Traditional Dish)
Prepare the Dough_for sujebi

2. Make the Clam Soup

  • In a pot, combine the water or seafood broth with the onion and garlic. If using dried kelp for extra flavor, add it to the pot as well.
  • Bring the mixture to a boil and let it simmer for about 10-15 minutes to create the base of the soup.
  • Strain the broth to remove the onion, garlic, and kelp, if used.
  • Return the strained broth to the pot and add the sliced vegetables (zucchini, potato, and carrot). Simmer until the vegetables start to soften.
  • Add the cleaned clams to the pot and cook until they open. Discard any clams that remain closed.
  • Season the soup with salt and pepper to taste. Remember that the clams themselves will release some saltiness into the soup.
clam soup for sujebi(Korean Traditional Dish)
clam soup for sujebi

3. Add the Sujebi Dough

  • Tear the dough into irregular pieces, about the size of your palm.
  • Gently drop the torn Sujebi dough pieces into the simmering soup.
  • Boiling them for about 5-7 minutes, or until the torn Sujebi float to the surface and become tender.

    tearing the dough for sujebi(Korean Traditional Dish)
    tearing the dough for sujebi

Sujebi with clam soup is a comforting and hearty dish that’s perfect for enjoying the flavors of both homemade dough and a delicious seafood broth. Let’s try cooking this dish!

Traditional Korean Dish Sujebi
Traditional Korean Dish Sujebi
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