Seafood and Korean Water Parsley Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This sujebi is simmered with shrimp and mussels to bring out the fresh aroma of Korean water parsley.
This sujebi is simmered with shrimp and mussels to bring out the fresh aroma of Korean water parsley. The chewy dough and refreshing seafood broth make it a great lunch or dinner in spring or early summer.
Noodles · 35 minutes to cook
Nutrition (per 439.5g serving): 563 kcal · protein 31.7g · carbohydrate 99g · fat 2.8g · sodium 1322.5mg
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: Tear the dough into small, thin pieces so they cook evenly all the way through.
Tips: Add the Korean water parsley at the end and avoid cooking it for long to preserve its fragrance.
Tips: Scrub the mussel shells clean, and discard any that are cracked or remain open when tapped before cooking.
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Ingredients (1 serving)
- Flour — 100 g
- Water — 55 ml
- Salt — 0.5 tsp
- Shrimp — 3 pc
- Mussels — 5 pc
- Water dropwort — 0.5 handful
- Potato — 0.5 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Kelp — 1 sheet
- Dried anchovies — 5 pc
- Garlic — 1 clove
- Soy sauce — 1 tsp