Bomdong and Clam Doenjang Sujebi recipe - ingredients, nutrition and when to eat it
This sujebi is simmered with bomdong cabbage and clams in a savory doenjang broth.
This sujebi is simmered with bomdong cabbage and clams in a savory doenjang broth. The chewy dough and refreshing clam broth pair beautifully, making it a comforting lunch or dinner.
Soups & stews · 35 minutes to cook
Tips: Add the water to the dough a little at a time instead of all at once to make it easier to get the right consistency.
Tips: Once the clams open, don’t cook them much longer or the meat may turn tough.
Tips: The saltiness of doenjang can vary, so taste the broth at the end and adjust the seasoning.
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Ingredients (1 serving)
- Flour — 0.8 cup
- Water — 0.4 cup
- Manila clams — 120 g
- Spring cabbage — 2 sheet
- Doenjang — 1 Tbsp
- Dashi stock — 2 cup
- Garlic — 1 tsp
- Green onion — 0.2 pc