Dried Pollock and Bean Sprout Sujebi recipe - ingredients, nutrition and when to eat it
This one-bowl meal features hand-torn dough pieces simmered in a refreshing broth made with dried pollock and bean sprouts.
This one-bowl meal features hand-torn dough pieces simmered in a refreshing broth made with dried pollock and bean sprouts. The chewy dough and crunchy sprouts make it a good choice for lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Nutrition (per 797.3g serving): 391.8 kcal · protein 26.7g · carbohydrate 57.9g · fat 4.3g · sodium 2140mg
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 dough rest briefly so it sticks less to your hands and is easier to stretch thin.
Tips: Cook the bean sprouts with the lid on to reduce their raw smell.
Tips: If the dried pollock strips are thick, cut them into bite-size pieces before adding them to the broth.
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Ingredients (1 serving)
- Dried pollock strips — 20 g
- Bean sprouts — 70 g
- Wheat flour — 70 g
- Water — 600 ml
- Green onion — 15 g
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 Tbsp
- Salt — 0.5 tsp
- Sesame oil — 0.5 tsp