Potato Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
Potato sujebi is a simple home-style dish made by simmering chewy hand-torn noodles and fluffy potatoes in anchovy broth.
Potato sujebi is a simple home-style dish made by simmering chewy hand-torn noodles and fluffy potatoes in anchovy broth. Mild and warming, it’s a satisfying lunch or dinner for a busy day.
Soups & stews · 35 minutes to cook
Nutrition (per 777g serving): 403.9 kcal · protein 16.5g · carbohydrate 81g · fat 1.3g · sodium 1095.1mg
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: Tear the dough into thin pieces so the sujebi cooks evenly.
Tips: Resting the dough beforehand keeps it from sticking to your hands and helps make it chewier.
Tips: After adding the sujebi, stir gently for the first minute so it doesn’t stick to the bottom of the pot.
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Ingredients (1 serving)
- All-purpose flour — 0.5 cup
- Potato — 1 pc
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 500 ml
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 0.5 Tbsp
- Salt — 0.2 tsp