Seafood Sujebi recipe - ingredients, nutrition and when to eat it
This comforting soup is made by adding clams and shrimp to a broth, then tearing pieces of flour dough in by hand.
This comforting soup is made by adding clams and shrimp to a broth, then tearing pieces of flour dough in by hand. It’s perfect for a chilly evening or whenever you’re craving a warm, satisfying meal.
Noodles · 35 minutes to cook
Nutrition (per 895.5g serving): 492.3 kcal · protein 38.5g · carbohydrate 73.6g · fat 2.7g · sodium 1740.8mg
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: Kneading the dough thoroughly and letting it rest makes it chewier.
Tips: Lightly wet your hands before tearing the sujebi dough into thin pieces so they cook evenly in the broth.
Tips: Once the clams open, don’t boil them for too long or the meat will become tough.
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Ingredients (1 serving)
- Flour — 80 g
- Manila clams — 1 cup
- Shrimp — 5 pc
- Kelp — 1 sheet
- Anchovies — 8 g
- Water — 545 ml
- Korean zucchini — 40 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 0.5 tsp