Zucchini Sujebi recipe - ingredients, nutrition and when to eat it
Zucchini Sujebi is a home-style dish made by cooking chewy hand-torn dough in anchovy stock with potato and zucchini.
Zucchini Sujebi is a home-style dish made by cooking chewy hand-torn dough in anchovy stock with potato and zucchini. The mild broth and tender vegetables make it a lovely warm lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 750.5g serving): 434 kcal · protein 16.6g · carbohydrate 85.5g · fat 1.4g · sodium 454.1mg
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: Tear the dough into thin, long pieces so they cook through evenly.
Tips: If the dough sticks to your hands, lightly wet your fingertips before tearing it into the pot.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Flour — 90 g
- Korean zucchini — 0.3 pc
- Potato — 0.5 pc
- Dried anchovies — 8 g
- Kelp — 4 g
- Green onion — 0.2 pc
- Garlic — 0.5 clove
- Salt — 1 g
- Water — 500 ml