Pork Bone Soup with Sujebi and Noodles recipe - ingredients, nutrition and when to eat it
This hearty bowl combines hand-torn dough pieces and noodles in a broth simmered with pork neck bones.
This hearty bowl combines hand-torn dough pieces and noodles in a broth simmered with pork neck bones. The rich broth pairs well with chewy noodles and sujebi, making it a cozy dinner on a chilly day.
Noodles · 150 minutes to cook
Tips: After blanching the pork bones, rinse between them to keep the broth clear.
Tips: Tear the sujebi dough into thin pieces so they absorb the broth well and cook quickly.
Tips: Boil the somyeon separately, rinse it, then add it at the end to keep the broth from turning cloudy.
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Ingredients (1 serving)
- Pork backbone — 180 g
- Flour — 70 g
- Cooked somyeon noodles — 100 g
- Potato — 0.5 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Doenjang — 0.5 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Salt — 0.3 tsp
- Water — 900 ml