Dried Pollock and Seaweed Sujebi recipe - ingredients, nutrition and when to eat it
This sujebi is made by dropping pieces of flour dough into a broth simmered with dried pollock and seaweed.
This sujebi is made by dropping pieces of flour dough into a broth simmered with dried pollock and seaweed. The chewy dough pairs well with the mild, savory broth, making it a satisfying choice for lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 656.5g serving): 382.3 kcal · protein 23.4g · carbohydrate 55.6g · fat 5.7g · sodium 2245.4mg
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: Add the water to the dough little by little rather than all at once to make it easier to adjust the consistency.
Tips: Pinch off thin pieces of dough so they absorb more of the broth and cook faster.
Tips: Seasoning is easy if you add soup soy sauce first and adjust the taste with salt at the end.
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Ingredients (1 serving)
- Dried pollock strips — 20 g
- Dried seaweed — 2 g
- Flour — 70 g
- Water — 500 ml
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Soup soy sauce — 1 Tbsp
- Salt — 0.5 tsp
- Water for the dough — 40 ml