Clam and Perilla Seed Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This hand-torn dough soup is simmered until thick with clams, flour dough, and ground perilla seeds.
This hand-torn dough soup is simmered until thick with clams, flour dough, and ground perilla seeds. The briny flavor of the clams pairs with the nutty perilla, making it a comforting lunch or dinner on a chilly day.
Seafood · 35 minutes to cook
Nutrition (per 901.8g serving): 499.6 kcal · protein 25.1g · carbohydrate 73.7g · fat 9.8g · sodium 721mg
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 easier to pinch into thin pieces.
Tips: Mix the ground perilla seeds with water first to keep the broth from getting lumpy.
Tips: Add the clam meat at the end, since simmering it too long can make it tough.
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Ingredients (1 serving)
- Clam meat — 100 g
- All-purpose flour — 70 g
- Ground perilla seeds — 2 Tbsp
- Korean zucchini — 0.3 pc
- Potato — 0.3 pc
- Green onion — 0.2 stalk
- Minced garlic — 0.5 tsp
- Salt — 0.2 tsp
- Water — 2.5 cup
- Cooking oil — 0.5 tsp