Korean Food: Sujebi Dumpling Soup

"Sujebi", a rustic "poor mans" dish. Tender hand torn dumplings swimming in a comforting broth with lots of fresh veggies.


For dumplings
Flour 2 Cup (32 tbs)
Sugar 1 Teaspoon
Salt 1/2 Teaspoon
Oil 1 Tablespoon
Water 1/2 Cup (8 tbs)
For stock
Water 8 Cup (128 tbs)
Dried anchovies 1/4 Cup (4 tbs)
Kelp 2
Fish sauce 2 Tablespoon
For veggies
Garlic 6 Clove (30 gm) , mince
Onion 1 Medium
Carrots 1/2 Cup (8 tbs)
Potatoes 1/2 Cup (8 tbs)
Zucchini 1/2 Cup (8 tbs)
For garnish
Kimchi 1 Tablespoon , chop (Optional)
Eggs 1 (Optional)
Green onions 1 Cup (16 tbs) , chopped finely
Shrimp 1/4 Cup (4 tbs)



1. In a pot, begin by heating up water with your anchovies and kelp for the stock.

2. After water boils for about 20 minutes, remove the fish and kelp.

3. Add in the potatoes and garlic, cover and bring to a boil.

4. Add in the fish sauce and other vegetables, allow to cook on low heat.

5. In a stand mixer bowl with hook attachment, sift together all dry dumpling ingredients, beat on slow speed, and slowly add in oil and water.

6. Remove the dough from mixer, combine and finish off by kneading with your hands until dough is smooth.

7. Cover with plastic wrap and refrigerate for about 30 minutes.

8. After the dough has chilled, smooth it out with both thumbs and begin breaking off bite size pieces.


9. Add the dough dumplings in the soup.

10. Drop in a cracked egg and green onions cook for 2 minutes and then stir it in.

11. Add in salt and pepper to taste and put off the heat.


12. Serve with Kimchi, or your choice of sea food like shrimp, mussels or even eggs.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 409Calories from Fat 60

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1285 mg53.54%

Total Carbohydrates 66 g22%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet