Clam Kalguksu and Sujebi with Perilla Seeds recipe - ingredients, nutrition and when to eat it
Clam Kalguksu and Sujebi with Perilla Seeds is a comforting soup made by cooking knife-cut noodles and hand-torn dough pieces together in one pot, then…
Clam Kalguksu and Sujebi with Perilla Seeds is a comforting soup made by cooking knife-cut noodles and hand-torn dough pieces together in one pot, then stirring in perilla seed powder for a rich, nutty flavor. The refreshing taste of clams pairs beautifully with the chewy noodles and dough pieces, making it a hearty lunch or dinner for chilly days.
Seafood · 35 minutes to cook
Tips: Use clams that have already been purged of sand, or soak them in water and purge them thoroughly before cooking so the soup stays free of grit.
Tips: If the broth becomes too thick, add a little hot water. Stir in the perilla seed powder at the end to preserve its nutty aroma.
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Ingredients (1 serving)
- Clam Meat — 100 g
- Cooked Kalguksu Noodles — 100 g
- Flour — 45 g
- Perilla Seed Powder — 2 Tbsp
- Korean Zucchini — 0.3 pc
- Potato — 0.3 pc
- Green Onion — 0.2 stalk
- Garlic — 1 clove
- Seafood Stock — 450 ml
- Salt — 1 g
- Ground black pepper — 0.2 g