Pork Bone Sujebi Soup recipe - ingredients, nutrition and when to eat it
A hearty bowl of rich pork backbone broth simmered with potatoes and hand-torn sujebi (Korean hand-torn dough pieces).
A hearty bowl of rich pork backbone broth simmered with potatoes and hand-torn sujebi (Korean hand-torn dough pieces). The chewy dough and fluffy potatoes make it satisfying, perfect for dinner on a chilly day or a comforting lunch.
Noodles · 100 minutes to cook
Nutrition (per 1084.5g serving): 773.3 kcal · protein 42.3g · carbohydrate 72.7g · fat 31.6g · sodium 1526.3mg
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: Add water to the dough a little at a time and knead until smooth and soft; it will be easier to tear into pieces.
Tips: Blanching and rinsing the pork bones first helps make the broth clearer and cleaner-tasting.
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Ingredients (1 serving)
- Pork Backbone — 180 g
- Wheat Flour — 70 g
- Potato — 0.7 pc
- Green Onion — 0.3 stalk
- Garlic — 2 pc
- Soy sauce — 1 tsp
- Salt — 1 tsp
- Ground black pepper — 0.2 tsp
- Water — 700 ml