Refreshing and Savory Ramshorn Snail Sujebi
The Perfect Harmony of Chewy Sujebi and Deep Ramshorn Snail Broth
This recipe features a special dish where the deep, refreshing broth of ramshorn snails elevates the chewy texture of sujebi. Ramshorn snails are also known for their excellent liver detoxification properties, making this a satisfying meal, perfect even as a hangover cure in the morning. Enjoy both health and deliciousness with this easy-to-make ramshorn snail sujebi at home, without complicated steps!
Main Ingredients- Ramshorn snail meat 4-5 Tbsp (cleaned)
- Ramshorn snail broth 2 cups (approx. 400ml)
- Kelp broth 3 cups (approx. 600ml)
- 1/4 zucchini
- 1/4 onion
- A little carrot (for color)
- 6 stalks of chives
- 1 Tbsp fish sauce (or soy sauce for soup)
- A little salt (for seasoning)
Sujebi Dough- 1.5 cups all-purpose flour (approx. 180g)
- 2/3 cup cold water (approx. 130ml)
- 1/2 Tbsp cooking oil
- A little salt (for dough)
- 1.5 cups all-purpose flour (approx. 180g)
- 2/3 cup cold water (approx. 130ml)
- 1/2 Tbsp cooking oil
- A little salt (for dough)
Cooking Instructions
Step 1
First, let’s make the sujebi dough. In a bowl, combine 1.5 cups of all-purpose flour, 2/3 cup of cold water, 1/2 Tbsp of cooking oil, and a pinch of salt. Knead the dough with your hands until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water, adjusting until you have a soft and pliable dough. Cover the finished dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This resting period will make the sujebi extra chewy.
Step 2
Next, we’ll prepare the additional ingredients. Wash the zucchini, onion, and carrot thoroughly, then thinly slice them into julienne strips. Carrots are mainly for color, so you don’t need to add too much. Wash the chives, pat them dry, and then cut them into about 3cm lengths.
Step 3
Now, it’s time to boil the delicious broth. Pour 3 cups of kelp broth and 2 cups of ramshorn snail broth into a pot and bring to a boil over medium heat. Once the broth starts boiling, add 4-5 Tbsp of the prepared ramshorn snail meat and 1 Tbsp of fish sauce (or soup soy sauce). Let it simmer for a bit longer to allow the savory flavor of the snails to infuse. Gently stir to prevent the snail meat from breaking apart.
Step 4
When the broth is boiling, tear off small pieces of the rested sujebi dough and drop them into the pot. As the dough pieces cook, they will float to the surface. Once the dough is partially cooked, add the julienned zucchini, carrot, and onion. Cook together until the vegetables are tender. Season with salt to adjust the final taste. You can add more salt if needed.
Step 5
This is the final step. Once all ingredients are well-cooked and the broth is rich and flavorful, turn off the heat. Ladle the sujebi into serving bowls. Finally, garnish with the chopped chives on top for a beautiful presentation. Your refreshing and delicious ramshorn snail sujebi is now complete! Enjoy it while it’s hot!
