Korean Zucchini and Clam Sujebi recipe - ingredients, nutrition and when to eat it
Korean Zucchini and Clam Sujebi is made by tearing pieces of flour dough by hand and simmering them with Korean zucchini and clams.
Korean Zucchini and Clam Sujebi is made by tearing pieces of flour dough by hand and simmering them with Korean zucchini and clams. The clear clam broth is refreshing, and the chewy dough pieces pair nicely with tender zucchini. It makes a hearty home-cooked lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 975.1g serving): 531.9 kcal · protein 23.1g · carbohydrate 97.7g · fat 3g · sodium 812.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the water to the dough a little at a time instead of all at once to get the right consistency.
Tips: Tear the dough into thin pieces for faster cooking, or thicker pieces for a chewier texture.
Tips: Avoid simmering the clams for too long, as they can turn tough. Once cooked, lower the heat right away.
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Ingredients (1 serving)
- Flour — 100 g
- Korean zucchini — 0.5 pc
- Clam meat — 80 g
- Potato — 0.5 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Salt — 0.3 tsp
- Water — 600 ml
- Sesame oil — 0.3 tsp