Clam and Napa Cabbage Sujebi recipe - ingredients, nutrition and when to eat it
This one-pot dish features chewy sujebi dough pieces, clams, and napa cabbage in a clear broth.
This one-pot dish features chewy sujebi dough pieces, clams, and napa cabbage in a clear broth. The clams’ clean, savory flavor pairs with the cabbage’s gentle sweetness, making it a lovely lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Nutrition (per 819g serving): 464.2 kcal · protein 26.9g · carbohydrate 79.2g · fat 2.2g · sodium 800.8mg
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 well so it’s easy to tear into thin pieces and turns out chewy.
Tips: Add the clam meat at the end rather than simmering it for too long, so it doesn’t turn tough.
Tips: Taste the broth after the clams have added their saltiness, then adjust with salt.
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)
- Clam meat — 100 g
- Napa cabbage — 100 g
- Wheat flour — 90 g
- Water — 500 ml
- Kombu — 3 g
- Dried anchovies — 5 g
- Green onion — 15 g
- Garlic — 5 g
- Salt — 1 g