Seafood Kalguksu and Sujebi (Knife-Cut Noodle and Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This is a Korean noodle soup made with knife-cut noodles and hand-torn dough pieces simmered with clams and shrimp.
This is a Korean noodle soup made with knife-cut noodles and hand-torn dough pieces simmered with clams and shrimp. Chewy noodles and soft dough pieces come together with the refreshing flavor of Manila clams. It's a lovely choice for lunch or dinner when you're in the mood for a warm bowl of soup.
Seafood · 30 minutes to cook
Nutrition (per 998g serving): 460.7 kcal · protein 29.2g · carbohydrate 75.4g · fat 2.1g · sodium 1448.2mg
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: Check whether the Manila clams have been purged. If not, soak them in salted water long enough to release the sand.
Tips: To keep the broth clear, cook the knife-cut noodles separately or rinse them once before adding.
Tips: The noodles and dough pieces absorb broth, so add a little hot water if the broth reduces as they cook.
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Ingredients (1 serving)
- Cooked Kalguksu Noodles (Korean knife-cut noodles) — 120 g
- Wheat Flour — 35 g
- Clams (Manila clams) — 100 g
- Shrimp — 40 g
- Korean Zucchini — 40 g
- Potato — 40 g
- Green Onion — 15 g
- Garlic — 1 tsp
- Salt — 1 tsp
- Water — 600 ml