Mugwort Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
Mugwort sujebi is a fragrant soup made by adding spring mugwort to flour dough and cooking hand-torn pieces in broth.
Mugwort sujebi is a fragrant soup made by adding spring mugwort to flour dough and cooking hand-torn pieces in broth. The aromatic mugwort and tender dough come together in a warming dish that makes a satisfying lunch or dinner on a busy day.
Noodles · 35 minutes to cook
Nutrition (per 765g serving): 482.6 kcal · protein 18.8g · carbohydrate 92.8g · fat 3.6g · sodium 1191.6mg
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: The longer you knead the dough, the chewier it becomes, but if it is too stiff, the sujebi may turn out hard.
Tips: Blanch the mugwort and squeeze out as much water as possible so it is easier to get the dough consistency right.
Tips: Tear the dough into thin pieces so they cook evenly in the broth.
Tips: For a stronger mugwort aroma, add just a small pinch of mugwort powder at the end.
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Ingredients (1 serving)
- Flour — 90 g
- Mugwort — 30 g
- Water — 450 ml
- Kombu — 5 g
- Dried anchovies — 8 g
- Potato — 0.5 pc
- Korean zucchini — 0.3 pc
- Onion — 0.2 pc
- Garlic — 1 clove
- Green onion — 0.2 stalk
- Soy sauce — 1 tsp
- Salt — 0.3 tsp
- Sesame oil — 0.5 tsp