Pollock Roe and Korean Zucchini Sujebi recipe - ingredients, nutrition and when to eat it
This hearty bowl pairs chewy sujebi dough pieces and tender Korean zucchini in a savory pollock roe broth.
This hearty bowl pairs chewy sujebi dough pieces and tender Korean zucchini in a savory pollock roe broth. It’s lovely served warm for lunch or dinner on a blustery day.
Noodles · 25 minutes to cook
Tips: If the dough sticks to your hands, dust them with a little flour and pinch off thin pieces.
Tips: The saltiness of salted pollock roe varies by brand. Add it to the broth, taste, then adjust with salt at the end.
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Ingredients (1 serving)
- Wheat flour — 100 g
- Salted pollock roe — 35 g
- Korean zucchini — 0.5 pc
- Soup stock — 450 ml
- Green onion — 0.3 stalk
- Garlic — 0.5 clove
- Sesame oil — 0.5 tsp
- Water — 2 Tbsp