Dried Pollock and Water Parsley Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This clear soup is made with dried pollock, water parsley, and pieces of hand-torn dough.
This clear soup is made with dried pollock, water parsley, and pieces of hand-torn dough. The pollock adds a savory depth, while the water parsley brings a fresh aroma. The chewy dough makes it satisfying. It’s a lovely choice for a cold evening or whenever you’re craving a warm bowl of soup.
Soups & stews · 35 minutes to cook
Nutrition (per 560.3g serving): 392.6 kcal · protein 27.6g · carbohydrate 59.1g · fat 3.7g · sodium 706.4mg
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: Dampen your hands with a little water and tear the dough into thin pieces so they cook evenly.
Tips: If the dried pollock strips are salty, add the soup soy sauce and salt a little at a time at the end, tasting as you go.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Water parsley — 40 g
- Wheat flour — 70 g
- Water — 350 ml
- Korean radish — 50 g
- Green onion — 15 g
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 tsp
- Salt — 1 pinch
- Sesame oil — 0.5 tsp