Clam, Water Parsley, and Soybean Paste Sujebi recipe - ingredients, nutrition and when to eat it
This spring dish features chewy hand-torn dough in soybean paste broth with clams and water parsley.
This spring dish features chewy hand-torn dough in soybean paste broth with clams and water parsley. The savory broth pairs with the fresh aroma of water parsley, making it a warming choice for lunch or dinner on a blustery day.
Soups & stews · 35 minutes to cook
Nutrition (per 755.8g serving): 400.2 kcal · protein 26.1g · carbohydrate 63.1g · fat 3g · sodium 1290.6mg
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: Rest the dough in the refrigerator for 20 minutes so it sticks less to your hands and is easier to pull into thin pieces.
Tips: Add the water parsley at the end and cook it briefly to preserve its aroma and crisp texture.
Tips: Soybean paste varies in saltiness, so taste the broth at the end and adjust the seasoning.
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Ingredients (1 serving)
- Clam Meat — 100 g
- Water Parsley — 50 g
- All-purpose flour — 70 g
- Doenjang (fermented soybean paste) — 0.7 Tbsp
- Kombu — 4 g
- Dried anchovies — 5 g
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Salt — 0.3 g