Dried Pollock Sujebi recipe - ingredients, nutrition and when to eat it
This bowl of hand-torn dough dumplings is simmered with potatoes in a clear broth made from dried pollock.
This bowl of hand-torn dough dumplings is simmered with potatoes in a clear broth made from dried pollock. Its light, savory flavor makes it a warming lunch or dinner on a windy day.
Noodles · 30 minutes to cook
Nutrition (per 779g serving): 361.9 kcal · protein 19.5g · carbohydrate 60.4g · fat 3.4g · sodium 975.6mg
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: Pinch the dough into thin, small pieces so they cook evenly in the broth.
Tips: Frying the dried pollock in sesame oil first gives the broth a deeper, savory aroma.
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Ingredients (1 serving)
- Dried pollock strips — 15 g
- Potatoes — 0.5 pc
- Flour — 0.5 cup
- Water — 600 ml
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 0.3 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp