Clam and Spinach Sujebi recipe - ingredients, nutrition and when to eat it
Clam and spinach sujebi is a bowl of chewy wheat dough pieces simmered with clams in a clear broth, finished with spinach.
Clam and spinach sujebi is a bowl of chewy wheat dough pieces simmered with clams in a clear broth, finished with spinach. The clams’ clean, savory flavor pairs with tender spinach, making it a lovely lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Nutrition (per 669.3g serving): 374.3 kcal · protein 19.5g · carbohydrate 61.6g · fat 4g · sodium 654.7mg
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: Knead the dough well and let it rest briefly so it’s easier to pinch into thin pieces.
Tips: Spinach wilts quickly, so add it at the end and cook briefly.
Tips: Clams can release salt as they cook, so add salt a little at a time at the end.
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Ingredients (1 serving)
- Clam meat — 80 g
- Spinach — 50 g
- Flour — 70 g
- Water — 450 ml
- Kelp — 3 g
- Minced garlic — 3 g
- Green onion — 10 g
- Salt — 1 g
- Sesame oil — 2.5 ml