Sujebi with Chives and Seafood recipe - ingredients, nutrition and when to eat it
This bowl has chewy hand-torn dough, clams and shrimp simmered in a clear broth, with chives added at the end.
This bowl has chewy hand-torn dough, clams and shrimp simmered in a clear broth, with chives added at the end. The clean, briny flavor from the clams pairs nicely with the fresh aroma of chives. It’s a good fit for a rainy day or a hearty lunch or dinner.
Noodles · 35 minutes to cook
Tips: Let the dough rest well so it’s easier to stretch and tear thinly, and turns out softer.
Tips: Purge the clams and add them near the end so they don’t turn tough.
Tips: If the broth reduces, add a little water; adjust the seasoning after the clams have released their flavor.
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)
- Flour — 100 g
- Clam meat — 70 g
- Shrimp — 50 g
- Garlic chives — 30 g
- Potato — 0.5 pc
- Korean zucchini — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Seafood stock — 500 ml
- Soy sauce — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Water — 2 Tbsp