Name: Clam Chowder Sujebi
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 small potato (chopped); 0.25 cup water (for the dough); salt (a pinch, for the dough); 1 cup all-purpose flour (for the dough); 1 tbsp neutral oil (for the dough); additional all-purpose flour (as needed while kneading the dough); 2 pieces bacon (chopped); 1 tbsp butter (for cooking the vegetables); 1 cup onion (finely chopped); 1 cup celery (finely chopped; about 2 stalks); 1 cup carrots (finely chopped; about 2–3 carrots); 2 tbsp all-purpose flour (for thickening the soup); 2 cans chopped canned clams (Pour the clam juice into the pot and reserve all clam meat; can size is not specified); salt (a pinch, or to taste, for the soup); 2 anchovy tablets (for the broth); thyme (a dash); 1 cup water (for the soup); 1 cup whole milk (Do not use lactose-free Lactaid milk, which the author says will make the soup sweet); frozen scallops (Amount not specified; add with the clam meat. The author used Trader Joe’s mini scallops and says additional seafood may be added); kimchi (serve on the side; amount not specified)

Steps

Add the chopped potato, a pinch of salt, and 1/4 cup water to a food processor. Blend until completely puréed.
Add 1 cup all-purpose flour to the potato purée and process again until the mixture becomes a dough.
Transfer the dough to a bowl or work surface. Knead it a few times, adding additional flour as needed, until it forms a ball.
Place the dough in a container or zip-top bag and refrigerate while preparing the soup base. The full recipe specifies at least 20 minutes of refrigeration; do not leave it refrigerated for more than 1 hour because it may discolor.
In a pot, stir-fry the chopped bacon until golden brown.
Add 1 tablespoon butter to the pot and let it melt.
Add the chopped carrots, celery, and onion. Stir-fry the vegetables for 3 minutes.
Mix 2 tablespoons flour into the vegetables and cook for 2 minutes, until the flour roughly coats them and looks slightly clumpy.
Pour the clam juice from both cans through a sieve into the pot. Set the clam meat aside for later.
Add a dash of thyme and the 2 anchovy tablets.
Add 1 cup water and 1 cup whole milk. Do not use lactose-free Lactaid milk, which the author says will make the soup sweet.
Bring the soup to a bubbling point.
Remove the dough from the refrigerator. Pull it into bite-size pieces, flattening each piece with your fingers. The pieces may be thin or chunky and can be irregular in shape, but they should be flat.
Add all the reserved clam meat and the frozen scallops to the bubbling soup.
Boil the soup over medium heat for 5–10 minutes more. The seafood is added last so the already-cooked clams do not overcook and the scallops do not become rubbery.
Taste a piece of sujebi to check for doneness. It is fully cooked when the edges are slightly transparent and it no longer leaves a white bite mark; the potato makes the dough especially chewy.
Serve the clam chowder sujebi with kimchi on the side.

Notes

The source does not specify the can size for the clams or the quantity of scallops. The author suggests using fresh clams or other seafood if desired. The source does not provide a precise soup temperature beyond bringing it to a bubbling point.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 423
Protein: 25 g
Carbs: 46 g
Fat: 16 g
Fiber: 4 g

Where the calories come from

All-purpose flour26%
Bacon18%
Whole milk9%
Chopped canned clams8%
Frozen scallops8%
Everything else32%

main
soup
Korean-American fusion
seafood
comfort food
hand-pulled noodles
stovetop

Clam Chowder Sujebi

Ingredients

Dough

Clam Chowder Soup

Steps

Notes

Nutrition

Where the calories come from

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