Clam Sujebi and Kalguksu (clam soup with hand-torn dough and knife-cut noodles) recipe - ingredients, nutrition and when to eat it
This hearty bowl is made with clam broth, kalguksu noodles, and pieces of hand-torn dough.
This hearty bowl is made with clam broth, kalguksu noodles, and pieces of hand-torn dough. The briny, refreshing broth pairs with chewy noodles and soft sujebi. It makes a satisfying lunch in spring or fall.
Noodles · 35 minutes to cook
Nutrition (per 869g serving): 459.7 kcal · protein 22.8g · carbohydrate 81.9g · fat 1.9g · sodium 767.5mg
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 for a little while so it’s easier to pull into thin pieces.
Tips: Clams can turn tough if cooked too long, so take them out as soon as they open.
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Ingredients (1 serving)
- Clam meat — 100 g
- Cooked kalguksu noodles — 100 g
- Flour — 50 g
- Korean zucchini — 40 g
- Potato — 40 g
- Onion — 25 g
- Green onion — 10 g
- Garlic — 3 g
- Salt — 1 g
- Water — 500 ml