Dried Pollock and Minari Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This clear sujebi soup is made with dried pollock, minari, and hand-torn dough. The light broth brings together the pollock’s savory depth and minari’s fresh…
This clear sujebi soup is made with dried pollock, minari, and hand-torn dough. The light broth brings together the pollock’s savory depth and minari’s fresh aroma. It’s a lovely choice for lunch or dinner when you’re in the mood for a warm bowl of soup.
Soups & stews · 30 minutes to cook
Nutrition (per 643.5g serving): 383.4 kcal · protein 23.3g · carbohydrate 56.2g · fat 5.7g · sodium 841.2mg
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: Add the water a little at a time so the dough doesn’t get too sticky. Let it rest well, and it will be easier to pull into thin pieces.
Tips: Add the minari at the end and simmer briefly to keep its fresh aroma.
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Ingredients (1 serving)
- Dried pollock strips — 20 g
- Minari (Korean water parsley) — 30 g
- Flour — 70 g
- Water — 500 ml
- Green onion — 10 g
- Garlic — 3 g
- Soy sauce — 1 tsp
- Salt — 1 g
- Sesame oil — 1 tsp