Clam and Minari Sujebi recipe - ingredients, nutrition and when to eat it
Clam and minari sujebi is a comforting soup of chewy hand-torn dough and clams simmered in a clear broth, finished with fragrant minari.
Clam and minari sujebi is a comforting soup of chewy hand-torn dough and clams simmered in a clear broth, finished with fragrant minari. The clams’ fresh, briny flavor pairs with the herb’s aroma, making it a lovely warm bowl for spring lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 729g serving): 379.7 kcal · protein 24.2g · carbohydrate 61.4g · fat 2g · sodium 1202.1mg
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 tear into thin pieces.
Tips: Add the minari at the end to preserve its aroma and crisp texture.
Tips: If using clams in their shells, purge them first and cook until the shells open.
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Ingredients (1 serving)
- Clam meat — 100 g
- Flour — 70 g
- Water dropwort — 40 g
- Water — 500 ml
- Dried anchovies — 5 g
- Kelp — 3 g
- Garlic — 1 tsp
- Korean soup soy sauce — 1 tsp
- Salt — 1 pinch