If you use roasted pollack head, you can make a delicious broth with less sodium.
Calories
228kcal
Carbs
47.95g
Protein
9.06g
Fat
0.09g
Sodium
466.2mg
Ingredients
Main
Others
Bean Sprouts 50g, Dried Pollock Head 40g, Gochujang (Red Chili Paste) 10g, Flour 100g, Chili Powder 5g, Salt 2g
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.
Nutrition Facts
Per 100g of main ingredientsBean Sprouts
- Rich in dietary fiber (2.2g) — can support digestion and help you feel full
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.
🔍Mix salt into the flour, knead, and let it age.
🔍Grill the dried pollock head, add to cold water and boil to make broth, and strain through gauze.
🔍Pour the broth from 2 into the pot, add half the bean sprouts, and once boiling, dissolve in gochujang and chili powder and boil.
🔍Roll out the aged sujebi dough and boil separately in boiling water, then drain.
🔍Add the dumplings from 4 to 3 and bring to a boil.
🔍Add the remaining bean sprouts to finish.