Clam Kalguksu and Sujebi (knife-cut noodle and hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This dish combines knife-cut noodles and chewy hand-torn dough in a savory clam broth.
This dish combines knife-cut noodles and chewy hand-torn dough in a savory clam broth. It has a delicate sea flavor and a clean-tasting broth, making it a warming lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 1027.5g serving): 438.6 kcal · protein 19.1g · carbohydrate 81.5g · fat 1.6g · sodium 1165.4mg
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 briefly so it’s easier to stretch and tear into thin pieces.
Tips: To keep sand out of the clam broth, let it settle to the bottom, then transfer only the clear broth from the top.
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Ingredients (1 serving)
- Clams (in the shell) — 180 g
- Cooked kalguksu noodles — 120 g
- All-purpose flour — 45 g
- Korean zucchini — 35 g
- Potato — 40 g
- Green onion — 10 g
- Minced garlic — 1 tsp
- Salt — 0.5 tsp
- Water — 700 ml