Doenjang Sujebi (Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
Doenjang sujebi is made by simmering chewy pieces of flour dough and Korean zucchini in a broth seasoned with doenjang.
Doenjang sujebi is made by simmering chewy pieces of flour dough and Korean zucchini in a broth seasoned with doenjang. The savory broth and soft noodles go well together, making it a warming lunch or dinner in spring or fall.
Soups & stews · 35 minutes to cook
Nutrition (per 849g serving): 474.2 kcal · protein 18.3g · carbohydrate 92.6g · fat 2.6g · sodium 1506.6mg
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: Rest the dough in the refrigerator for 30 minutes to make it chewier and easier to pinch into thin pieces.
Tips: Doenjang varies in saltiness by brand, so start with the amount called for and adjust the seasoning at the end.
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Ingredients (1 serving)
- Flour — 90 g
- Water — 500 ml
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.5 pc
- Potato — 0.5 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Salt — 0.3 tsp