Manila Clam Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This bowl is made by simmering chewy sujebi (hand-torn dough pieces) and noodles together in a clear broth infused with Manila clams.
This bowl is made by simmering chewy sujebi (hand-torn dough pieces) and noodles together in a clear broth infused with Manila clams. Its gentle sea aroma and clean flavor make it a lovely choice when you’re craving a warm bowl for lunch or dinner.
Noodles · 30 minutes to cook
Nutrition (per 858g serving): 491 kcal · protein 23.8g · carbohydrate 87.9g · fat 2g · sodium 999mg
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 sujebi dough rest for 15 minutes so it’s easier to pinch off into thin pieces.
Tips: Rinse cooked noodles lightly to remove excess starch before adding them, so the broth stays clearer.
Tips: Once the clams open, avoid simmering them for too long so the meat doesn’t turn tough.
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Ingredients (1 serving)
- Clam meat — 100 g
- Cooked kalguksu noodles (knife-cut noodles) — 100 g
- All-purpose flour — 60 g
- Korean zucchini — 40 g
- Potato — 40 g
- Green onion — 10 g
- Minced garlic — 0.5 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 500 ml