Clam Doenjang Sujebi (Korean Hand-Torn Noodle Soup) recipe - ingredients, nutrition and when to eat it
This hearty one-bowl meal is made by simmering hand-torn sujebi dough in doenjang broth with Manila clams.
This hearty one-bowl meal is made by simmering hand-torn sujebi dough in doenjang broth with Manila clams. The briny, refreshing flavor from the clams pairs well with the chewy dough, making it a warming choice for lunch or dinner on a rainy day.
Soups & stews · 35 minutes to cook
Nutrition (per 837.5g serving): 535.9 kcal · protein 27g · carbohydrate 93.2g · fat 3.2g · sodium 1815.9mg
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 well so it’s less sticky and easier to pinch off into thin pieces.
Tips: Once the clams open, avoid simmering them for too long or the meat will turn tough.
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Ingredients (1 serving)
- Manila clam meat — 100 g
- Flour — 0.8 cup
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Potato — 0.3 pc
- Green onion — 0.2 pc
- Minced garlic — 0.5 tsp
- Water — 2.5 cup
- Salt — 0.3 tsp