Clear Clam, Seaweed, and Sujebi Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made with clams, seaweed, and pieces of hand-torn flour dough. The clams’ clean, savory flavor goes beautifully with the chewy sujebi.
This clear soup is made with clams, seaweed, and pieces of hand-torn flour dough. The clams’ clean, savory flavor goes beautifully with the chewy sujebi. It’s a lovely light, warm meal for a spring or early summer lunch or dinner.
Soups & stews · 35 minutes to cook
Nutrition (per 683g serving): 338.3 kcal · protein 19.8g · carbohydrate 55.6g · fat 1.6g · sodium 827.3mg
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 well so it’s easier to stretch into thin pieces and has a softer texture.
Tips: Once the clams open, avoid cooking them much longer so they stay tender.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Clams (littleneck clams) — 100 g
- Dried seaweed — 2 g
- Wheat flour — 65 g
- Water — 500 ml
- Garlic — 1 clove
- Green onion — 10 g
- Salt — 1 g