Bean Sprout and Dried Pollock Sujebi recipe - ingredients, nutrition and when to eat it
This hearty noodle soup is made by simmering bean sprouts and shredded dried pollock with pieces of hand-torn wheat dough.
This hearty noodle soup is made by simmering bean sprouts and shredded dried pollock with pieces of hand-torn wheat dough. The bean sprouts’ crunch goes well with the pollock’s rich, savory flavor, making the soup both filling and refreshing. It’s a great choice for lunch or dinner when you’re craving a warm bowl of soup.
Soups & stews · 35 minutes to cook
Nutrition (per 861.5g serving): 519.7 kcal · protein 36g · carbohydrate 70.2g · fat 9.2g · sodium 496.3mg
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 in the refrigerator for about 20 minutes so it’s easier to tear into thin pieces.
Tips: Cook the bean sprouts with the lid on, and avoid lifting it often to keep their aroma fresh.
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Ingredients (1 serving)
- Flour — 80 g
- Dried pollock strips — 25 g
- Soybean sprouts — 100 g
- Water — 600 ml
- Kombu — 5 g
- Garlic — 2 clove
- Green onion — 15 g
- Salt — 1 g
- Sesame oil — 1 tsp
- Egg — 0.5 pc