If you use vegetables to make broth, you can reduce the use of salt.
Calories
74kcal
Carbs
14.7g
Protein
3.8g
Fat
0.1g
Sodium
561mg
Ingredients
Main
Others
Water 300ml, Kelp 2g, Onion 15g, Freshwater Shrimp 30g, Flour 20g, Pumpkin 10g, Radish 10g, Cheongyang Chili 5g, Green Onion10g, Garlic 5g, Crown Daisy 5g, Chili Powder 3g, Gochujang (Red Chili Paste) 3g, Salt 2g, Soy Sauce 1g
Finding these ingredients in the US
- Chili PowderLook for 'gochugaru' (Korean chili flakes) at Korean or Asian markets. Crushed red pepper is sharper and hotter — use about half if substituting.
- Gochujang (Red Chili Paste)Sold as 'gochujang' in the international aisle of most large supermarkets; Korean markets carry more sizes and heat levels.
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- Cheongyang ChiliCheongyang chilies are at Korean markets. Serrano matches the heat; jalapeño is a milder stand-in.
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Radish
- Rich in vitamin C (12mg) — acts as an antioxidant and helps you absorb iron
Cheongyang Chili
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.7g) — can support digestion and help you feel full
Green Onion
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1mg) — helps your blood carry oxygen
Crown Daisy
- Rich in vitamin A (210μg) — supports normal vision and skin health
- Rich in calcium (91mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add kelp, onion, and water to make broth.
🔍Clean and wash the freshwater shrimp to remove impurities, and add water to flour to make hand-torn sujebi dough.
🔍Slice the radish and pumpkin thin, cut the chili and green onion diagonally, and chop the garlic.
🔍Heat perilla oil in the pot, stir-fry radish, gochujang, and chili powder, then pour in broth and boil.
🔍Add freshwater shrimp, pumpkin, chili, and garlic and boil.
🔍Add the hand-torn sujebi and green onion and season, and top with crown daisy at the end.