Shepherd’s Purse and Clam Sujebi (Hand-Torn Dough Soup with Perilla Seeds) recipe - ingredients, nutrition and when to eat it
This spring soup combines sujebi dough with shepherd’s purse and clams, then stirs in perilla seed powder for a warm, nutty flavor.
This spring soup combines sujebi dough with shepherd’s purse and clams, then stirs in perilla seed powder for a warm, nutty flavor. The chewy dough pairs well with the hot broth, making it a hearty choice for lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 731.3g serving): 510.6 kcal · protein 23.1g · carbohydrate 80g · fat 9.1g · sodium 1112.9mg
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 sujebi dough rest briefly so it’s easier to tear into thin pieces.
Tips: Once the clams open, don’t cook them much longer or the meat can turn tough.
Tips: Add the perilla seed powder at the end and simmer just until the soup comes back to a boil to bring out its nutty aroma.
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Ingredients (1 serving)
- Wheat flour — 90 g
- Clam meat — 70 g
- Shepherd’s purse — 40 g
- Perilla seed powder — 2 Tbsp
- Water — 500 ml
- Salt — 0.5 tsp
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Cooking oil — 0.5 tsp