Zucchini and Salted Shrimp Sujebi Noodles recipe - ingredients, nutrition and when to eat it
This noodle soup combines chewy hand-torn dough pieces with tender zucchini, seasoned with salted shrimp.
This noodle soup combines chewy hand-torn dough pieces with tender zucchini, seasoned with salted shrimp. Its comforting, savory broth makes it especially nice on a rainy evening or whenever you’re in the mood for a warm bowl.
Noodles · 30 minutes to cook
Nutrition (per 958.5g serving): 440.1 kcal · protein 17.8g · carbohydrate 86.2g · fat 1.6g · sodium 996.7mg
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: Let the dough rest for 20 minutes so it’s easier to pull into thin pieces and has a softer texture.
Tips: Saltiness varies by brand, so add the salted shrimp a little at a time and taste as you go.
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Ingredients (1 serving)
- Flour — 100 g
- Korean zucchini — 0.5 pc
- Salted shrimp — 1 tsp
- Dried anchovies — 6 pc
- Kelp — 1 piece
- Green onion — 0.3 pc
- Garlic — 1 clove
- Salt — 0.3 tsp
- Water — 3 cup