Clam, Mugwort, and Doenjang Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This springtime soup is made with doenjang broth, clams, mugwort, and hand-torn pieces of sujebi dough.
This springtime soup is made with doenjang broth, clams, mugwort, and hand-torn pieces of sujebi dough. The savory doenjang broth has a refreshing, briny depth from the clams and a gentle mugwort aroma. It makes a satisfying lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 731g serving): 467.2 kcal · protein 22g · carbohydrate 83.2g · fat 2.6g · sodium 1392.3mg
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: Once the dough comes together, let it rest briefly instead of kneading it for too long. It will be easier to tear into thin pieces by hand.
Tips: Mugwort loses its aroma quickly, so add it at the end and simmer only briefly.
Tips: If using clams in their shells instead of clam meat, purge them first so no sand remains.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Clam meat — 70 g
- Mugwort — 30 g
- Wheat flour — 100 g
- Doenjang — 0.8 Tbsp
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Salt — 0.3 tsp