Naeng-i Clam Doenjang Sujebi (shepherd’s purse and clam soybean paste dough soup) recipe - ingredients, nutrition and when to eat it
This springtime bowl combines fragrant shepherd’s purse and clams simmered in soybean paste broth with chewy sujebi dough pieces.
This springtime bowl combines fragrant shepherd’s purse and clams simmered in soybean paste broth with chewy sujebi dough pieces. The savory broth brings together the clams’ briny sweetness and the fresh scent of shepherd’s purse. It’s a warming choice for lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Nutrition (per 781.3g serving): 399.5 kcal · protein 21.7g · carbohydrate 62.2g · fat 5.2g · sodium 1573.8mg
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 dough rest well so it’s easier to pull into thin pieces and has a softer texture.
Tips: Shepherd’s purse can lose its fragrance if cooked too long, so add it at the end and cook briefly.
Tips: If using clams in their shells, add 150–180 g of purged clams and simmer until they open.
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Ingredients (1 serving)
- Clam meat — 80 g
- Shepherd’s purse — 1 handful
- Flour — 70 g
- Water — 550 ml
- Doenjang (Korean soybean paste) — 1 Tbsp
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Salt — 0.3 tsp
- Sesame oil — 0.5 tsp