Potato Ball Sujebi recipe - ingredients, nutrition and when to eat it
This comforting soup combines chewy potato balls made from grated potato with torn pieces of wheat dough, all simmered in anchovy broth.
This comforting soup combines chewy potato balls made from grated potato with torn pieces of wheat dough, all simmered in anchovy broth. Its mild, savory flavor makes it a warming lunch or dinner on a cold day.
Noodles · 50 minutes to cook
Nutrition (per 1081.3g serving): 499 kcal · protein 17.4g · carbohydrate 99.2g · fat 3.6g · sodium 653.8mg
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 liquid from the grated potatoes sit briefly, then add the starch that settles at the bottom to the dough so the potato balls hold together well.
Tips: Make the potato balls and dough pieces about the same size so they cook evenly.
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Ingredients (1 serving)
- Potato — 2 pc
- Potato Starch — 2 Tbsp
- Flour — 0.5 cup
- Dried Anchovies — 8 pc
- Kombu — 1 sheet
- Water — 3 cup
- Korean Zucchini — 0.3 pc
- Onion — 0.1 pc
- Green Onion — 0.3 stalk
- Garlic — 0.5 tsp
- Salt — 0.3 tsp
- Sesame Oil — 0.5 tsp