Clam and Mugwort Sujebi recipe - ingredients, nutrition and when to eat it
Clam and mugwort sujebi is made with spring mugwort and clams, with hand-torn dough cooked in the broth.
Clam and mugwort sujebi is made with spring mugwort and clams, with hand-torn dough cooked in the broth. The clams’ fresh savoriness pairs beautifully with mugwort’s aroma, making it a lovely choice for lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Nutrition (per 702g serving): 446.8 kcal · protein 24.2g · carbohydrate 78.2g · fat 2.1g · sodium 717mg
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 well so it’s easier to stretch thin by hand.
Tips: Mugwort loses its aroma if cooked too long, so add it at the end and cook briefly.
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Ingredients (1 serving)
- Clam meat — 80 g
- Mugwort — 30 g
- Flour — 90 g
- Water — 450 ml
- Dried anchovies — 5 g
- Kelp — 3 g
- Minced garlic — 3 g
- Korean zucchini — 30 g
- Green onion — 10 g
- Salt — 1 g