Recipe All - Soup & Stew

Clams & Potato Sujaebi Soup

10 18 17

It’s getting quite chilly in the morning and the evenings around here. Which makes it harder to get up in the morning when it’s still pitch dark outside. It’s also been difficult to wake up to bad news every morning hearing about recent incident in Las Vegas and devastating wild fire here in Northern California. My heart is broken hearing about affected friends and family so near to us. But this post is not to drown us in sorrow and despair but introduce you to this warm and comforting hand-pulled dough soup that I grew up eating. I know resorting to food for comfort isn’t always the best idea but but good food does have some healing powers by bringing people together. So I hope you enjoy this recipe.

Also I filmed myself making the dish. Below is a full video on it. If you are into quiet cooking videos, you might like it. Brownie points for you have the patience to watch the entire 5 min video.

CLAMS & POTATO SUJAEBI SOUP (바지락 감자 수제비)4-6 servings

15-20 fresh clams
1.5 cup sujaebi flour mix (wheat flour, potato starch, salt)
½ Korean zucchini (aka gray squash 애호박)
1 golden yellow potato
1 Korean green chili pepper (청양고추)
8 cups water
2-3 pieces dried kelp – optional
salt & pepper

Soak the clams in cold water for at least 30 mins. If it’s not already clean, using the kitchen brush to gently take the dirt off of the clams. I used cleaned ready-to-use clams. Make Sujaebi dough by mixing it with 1.5 cup flour mix / ¾ cup water . I used the sujebi flour mix in a package that already comes with wheat flour, potato starch and salt. Adjust the dough consistency by adding more water or the flour to the mix. Wrap the dough in plastic wrap and let it sit in room temperature for at least 1 hr. Cut all vegetables in thin half moon shape, finely chop green chili pepper.

Make clam broth by adding clean clams to water, boil it for at least 30 mins until clams open up and the broth becomes somewhat translucent. I like to add little bit of dried kelp to add little of bit of depth of flavor. Take the clams out on the side and lower the heat. Add prepared vegetables and start adding the dough pieces by pulling it by hand. I like to make mine in small thin pieces. Season with salt, all the clams back in and boil it altogether for another 5 mins.

Mixing the potato starch in the dough mix makes sujaebi chewy and light texture. Not too doughy. 😀


10 Tips To Master Korean Pancakes

10 11 17

I recently posted this image on my Instagram account with some tips. I thought it was fun to see some questions and responses so I’m sharing it here and working on more Korean cooking tips for you! Let me know what you think!


1 / It’s usually 1 : 1 (pancake mix : water) ratio. 1 cup will make about 2-3 pancakes.

2 / Finely chop ingredients or in thin shreds so you can spread thin and flat.

3 / Add 1 big ice cube in the batter mix for extra crispy pancakes.

4 / You only flip twice but press down with spatula to make sure its cook thoroughly.

5 / Add more oil around the edges and in the middle by lifting the pancake, again for extra crispy pancake.

6 / Season your mix lightly with salt even if you make sauce to dip

7 / Easy dipping sauce to make: soy sauce, vinegar, sugar, sesame oil, sesame seeds (+green chili for extra kick).

8 / Flavorful combo: chives + green onion + perilla OR zucchini + onion + dried shrimp OR kimchi + kimchi juice + sugar + gochujang + green onion.

9 / Make the pancake ahead of time, refrigerate then reheat on pan (without oil) on low-med heat. This also makes it crispy and flavorful.

10 / Make it on a rainy day, eat it with Korean rice wine (Makgeolli) and share it with your friends & family.

Click here for yummy Korean Seafood Pancake recipe!


Banchan Workshop #12 Soup & Stew

10 09 17

I’m beginning to feel the full swing of Fall in the air. My favorite season. In Korean culture, we call this season, a season of reading (독서의 계절). Have you heard of this? Maybe because the weather is just perfect to snuggle into warm blanket, a cup of tea in your hand. Are you a reader? I’m not. I’m just not a avid reader. I usually have to be mesmerized by its first chapter in order to finish the entire book. Since it’s a season of reading, I feel inspired to read more. Do you have good recommendation for me?

Fall is also a season for soups & stews. I love the feeling of crisp air and chilly mornings and nights. You can make comfy creamy soup, brothy noodle soup, hearty vegetable soup. They all sound good to me. I recently hosted another workshop around the theme of Korean soup & stews (jjigae). We focused on learning how to make a simple healing bean sprouts soup (recipe) and super tasty gochujang stew (recipe). Here is a quick photo recap from that day. I’m loving the darker moody photos here.

All Photography by Sarah M. Park