Clam Sujebi recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made with chewy hand-torn dough and fluffy potatoes simmered in a clear, refreshing clam broth.
This one-bowl dish is made with chewy hand-torn dough and fluffy potatoes simmered in a clear, refreshing clam broth. It is comforting on a rainy day or for a light dinner, and zucchini and green onions add a clean, delicate flavor.
Seafood · 35 minutes to cook
Nutrition (per 890g serving): 482.6 kcal · protein 30.7g · carbohydrate 79.9g · fat 2.4g · sodium 1682.1mg
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 well so it is easier to tear by hand and becomes chewier.
Tips: Do not boil the clams for long after they open, or the meat may become tough.
Tips: When the broth is boiling, tear the dough into thin pieces so they cook evenly.
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Ingredients (1 serving)
- Manila clams — 120 g
- Flour — 70 g
- Potato — 0.5 pc
- Zucchini — 0.3 pc
- Onion — 0.1 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Dried kelp — 1 sheet
- Dried anchovies — 5 pc
- Water — 500 ml
- Salt — 0.3 tsp
- Soy sauce — 0.5 Tbsp