Clam and Seaweed Sujebi recipe - ingredients, nutrition and when to eat it
Clam and seaweed sujebi is made with clams and seaweed simmered with hand-torn wheat dough in broth.
Clam and seaweed sujebi is made with clams and seaweed simmered with hand-torn wheat dough in broth. The clams’ clean, briny flavor pairs with the chewy dough, making it a lovely warm lunch or dinner on a rainy day.
Soups & stews · 35 minutes to cook
Nutrition (per 668.8g serving): 360.5 kcal · protein 17.8g · carbohydrate 58.5g · fat 3.8g · sodium 804.4mg
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 pinch off thin pieces.
Tips: Clams can turn tough if cooked too long, so add them just before adding the sujebi dough.
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Ingredients (1 serving)
- Clam meat — 80 g
- Dried seaweed — 3 g
- Flour — 70 g
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Salt — 1 g
- Sesame oil — 0.5 tsp