Pollock Roe and Potato Sujebi (Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This hearty soup combines potatoes and chewy sujebi in a light broth, with pollock roe adding savory depth.
This hearty soup combines potatoes and chewy sujebi in a light broth, with pollock roe adding savory depth. Tender potatoes and little pops of roe make it a lovely warm lunch or dinner.
Soups & stews · 30 minutes to cook
Tips: Tear the dough into thin, small pieces so they cook evenly through and soak up the broth.
Tips: Add the pollock roe at the end and simmer it briefly to keep its little pops of texture.
Tips: Pollock roe varies in saltiness, so taste the broth before adding salt.
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Ingredients (1 serving)
- Flour — 70 g
- Potato — 0.5 pc
- Salted Pollock Roe — 30 g
- Anchovy and Kelp Broth — 400 ml
- Korean Zucchini — 0.3 pc
- Green Onion — 0.1 pc
- Garlic — 0.5 pc
- Water — 30 ml