Shepherd’s Purse Doenjang Sujebi recipe - ingredients, nutrition and when to eat it
This bowl brings the aroma of spring shepherd’s purse into a doenjang broth, simmered with chewy hand-torn dough pieces.
This bowl brings the aroma of spring shepherd’s purse into a doenjang broth, simmered with chewy hand-torn dough pieces. Its savory broth and fresh herbal aroma make it lovely served warm for lunch or dinner.
Noodles · 30 minutes to cook
Nutrition (per 739.5g serving): 455.4 kcal · protein 18.9g · carbohydrate 86.7g · fat 2.8g · sodium 1341.2mg
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: Wash the soil from between the shepherd’s purse roots, and add it at the end so its aroma stays bright.
Tips: If the dough sticks to your hands, dust with a little more flour. If it’s too firm, add water a teaspoon at a time.
Tips: Doenjang varies in saltiness, so don’t add too much at first; adjust the seasoning at the end.
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Ingredients (1 serving)
- Flour — 100 g
- Shepherd’s purse — 50 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Zucchini — 0.3 pc
- Green onion — 0.1 pc
- Garlic — 0.5 tsp
- Salt — 0.2 tsp
- Water — 500 ml