Soybean Paste Sujebi with Young Napa Cabbage recipe - ingredients, nutrition and when to eat it
This hearty, savory soup features young napa cabbage and soybean paste with soft, hand-torn sujebi dough.
This hearty, savory soup features young napa cabbage and soybean paste with soft, hand-torn sujebi dough. It’s warm and filling, making a satisfying one-bowl lunch or dinner in place of rice.
Soups & stews · 30 minutes to cook
Nutrition (per 716.5g serving): 349.4 kcal · protein 15.3g · carbohydrate 64.9g · fat 2.5g · sodium 1221mg
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: If the dough sticks to your hands, sprinkle in a little more flour; if it feels too stiff, add water a teaspoon at a time.
Tips: Add the stems of the young napa cabbage first and the leaves later to keep their texture.
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Ingredients (1 serving)
- Flour — 75 g
- Young napa cabbage — 100 g
- Doenjang — 1 Tbsp
- Water — 500 ml
- Dried anchovies — 5 g
- Kelp — 3 g
- Garlic — 1 tsp
- Green onion — 10 g
- Salt — 0.5 g