Vongole with Garlic Sujebi

Ingredients

• 200 g All-Purpose Flour (sifted)
• 100 ml Water (room temperature)
• 500 g Fresh Clams (scrubbed and rinsed; discard any that do not open)
• 4 cloves Garlic (minced)
• 30 g Unsalted Butter (cut into cubes)
• 2 tbsp Fresh Parsley (chopped, flat‑leaf)
• 1 tbsp Olive Oil (extra virgin)
• 0.5 tsp MSG (Miwon) (optional flavor enhancer)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Make the Sujebi Dough

   In a mixing bowl combine the flour and water. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for about 5 minutes until smooth and elastic.

   Time: PT5M

2. Rest the Dough

   Shape the dough into a ball, place it in a large plastic bag, squeeze out excess air and seal. Let it rest at room temperature for 30 minutes to relax the gluten.

   Time: PT30M

3. Prepare the Clam Broth

   While the dough rests, add the cleaned clams to a large pot with 2 cups (480 ml) of water. Bring to a boil over medium‑high heat, then simmer for 5 minutes until the clams open. Remove the clams with a slotted spoon, set the meat aside, and keep the broth warm.

   Time: PT5M

   Temperature: Medium‑high heat

4. Mince Garlic and Chop Parsley

   Finely mince the garlic cloves and roughly chop the parsley while the broth is cooking.

   Time: PT5M

5. Sauté Garlic in Butter

   Heat the skillet over medium heat (about 350°F). Add the butter cubes and let them melt, then add the minced garlic. Sauté for 1–2 minutes until the garlic turns light golden and fragrant, being careful not to let it burn.

   Time: PT2M

   Temperature: Medium (≈350°F)

6. Add Clam Broth

   Pour the warm clam broth into the skillet with the garlic‑butter mixture. Bring to a gentle simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Form and Cook Sujebi Pieces

   Remove the rested dough from the bag. With clean hands, tear the dough into bite‑size irregular pieces (about 2‑3 cm). Drop the pieces into the simmering broth. Cook for 3–4 minutes, stirring occasionally, until the sujebi floats and is tender.

   Time: PT4M

   Temperature: Medium

8. Finish the Dish

   Return the cooked clam meat to the pot. Add the chopped parsley, a pinch of black pepper, and the optional MSG. Toss gently for 1 minute. Drizzle the olive oil over the top just before serving. Do not add salt – the clam broth provides enough seasoning.

   Time: PT2M

9. Serve Immediately

   Ladle the hot sujebi and broth into serving bowls. Encourage diners to enjoy while steaming hot for the best texture.

   Time: PT1M

Nutrition Facts

Calories

354

Protein

7.5 g

Carbohydrates

35 g

Fat

8.8 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Water:
• Instead of Fresh Clams: Canned clams, drained
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Fresh Parsley: Dried parsley (1 tsp), Cilantro
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of MSG (Miwon): No MSG
• Instead of Black Pepper: White pepper

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Plastic Bag (large)
• Large Pot
• Skillet or Frying Pan
• Ladle
• Strainer
• Chopping Board
• Chef’s Knife
• Serving Bowls
• Tongs (optional)
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Kneading and resting the dough to develop gluten
• Sautéing garlic without burning
• Ensuring clams are fully cooked and opened
• Adding broth after garlic turns golden

Chef Tips from the Video

• Use fresh flat‑leaf parsley for a bright flavor and color.
• A high‑quality extra‑virgin olive oil added at the end gives a glossy finish.
• Serve the dish immediately; the sujebi texture changes as it sits in broth.

Troubleshooting

Storage

Refrigerator: Store leftover broth and cooked sujebi separately in airtight containers for up to 2 days.

Freezer: Dough can be frozen after the initial knead; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before using.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead and kept refrigerated.
• Clam broth can be made a day earlier; reheat gently before adding sujebi.