Mugwort Sujebi Noodles recipe - ingredients, nutrition and when to eat it
This dish brings the aroma of spring mugwort to a bowl of sujebi and noodles simmered together.
This dish brings the aroma of spring mugwort to a bowl of sujebi and noodles simmered together. Mugwort’s gentle herbal fragrance pairs with the hearty broth, making it a satisfying choice for lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 263g serving): 433.5 kcal · protein 17.7g · carbohydrate 84.5g · fat 1.8g · sodium 683.2mg
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: Mugwort releases its aroma quickly, so add it at the end and simmer briefly.
Tips: If the dough sticks a lot to your hands, dust them with a little flour and pinch off thin pieces.
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Ingredients (1 serving)
- Mugwort — 30 g
- Flour — 70 g
- Cooked somyeon (thin wheat noodles) — 0.5 cup
- Dried anchovies — 8 g
- Kelp — 4 g
- Korean zucchini — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 0.5 tsp
- Salt — 0.3 tsp