KOREAN HOME COOKING

Saeu Sujebi (새우 수제비): Gluten-Free Korean Shrimp Soup

Name: Saeu Sujebi (새우 수제비): Gluten-Free Korean Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Medium shrimp, peeled: 16 (280 g); Potato starch: 1/4 cup (40 g); Anchovy-kelp broth: 3 1/2 cups (830 ml); Korean zucchini: 1/3 medium (100 g); Scallion: 1 (15 g); Soup soy sauce: 1 tbsp (15 ml)

새우 수제비 · Saeu Sujebi

A clever Korean-style sujebi that pounds shrimp thin, coats it with potato starch, and slips it into delicate broth instead of wheat dough.

Total time35 minYield2 servingsDifficultyModerate

Gluten-free Korean shrimp sujebi with flattened shrimp pieces, zucchini, and scallions in clear broth

새우 수제비 · Saeu Sujebi

WHY THIS DISH MATTERS

A little cultural context

This is a playful modern interpretation of sujebi: the familiar hand-torn shape is recreated with shrimp for a lighter, wheat-free bowl.

INGREDIENTS

What you'll need

Both systems are shown so you can cook without converting.

IngredientUSMetric

Medium shrimp, peeled16280 g

Potato starch1/4 cup40 g

Anchovy-kelp broth3 1/2 cups830 ml

Korean zucchini1/3 medium100 g

Scallion115 g

Soup soy sauce1 tbsp15 ml

COOKING WEBTOON

Cook it panel by panel

A quick visual memory guide for the whole recipe.

4 cute steps

1
Flatten the shrimp
Place each cleaned shrimp between sheets of parchment and gently pound into a thin, wide piece.
2
Dust with starch
Coat both sides very lightly with potato starch and shake off the excess.
3
Season the broth
Bring the broth and sliced zucchini to a gentle boil. Season with soup soy sauce.
4
Poach and serve
Slide in the shrimp pieces one at a time. Simmer just until opaque, then add scallion and serve.

AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.

DIRECTIONS

How to make it

01
Flatten the shrimp
Place each cleaned shrimp between sheets of parchment and gently pound into a thin, wide piece.
02
Dust with starch
Coat both sides very lightly with potato starch and shake off the excess.
03
Season the broth
Bring the broth and sliced zucchini to a gentle boil. Season with soup soy sauce.
04
Poach and serve
Slide in the shrimp pieces one at a time. Simmer just until opaque, then add scallion and serve.

SHOP & SUBSTITUTE

Cook it anywhere

Ingredient swaps

Potato starchCornstarch works, though the coating will be slightly less springy.

Korean pantry guide

Potato starch감자전분 · gamja-jeonbun

A fine starch that creates the pleasantly bouncy texture in this modern sujebi variation.

Search: Korean potato starch gamja jeonbun

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Serve it with

Steamed rice
Napa cabbage kimchi
Seasoned seaweed

🌶️

Spice level

Not spicy. Add sliced Cheongyang chile or serrano to the broth for heat.

♨️

Store & reheat

Refrigerate for up to 1 day and reheat gently. Do not boil hard or the shrimp will become tough.

# shrimp # gluten-free # sujebi # Korean soup