Sea Urchin Noodles recipe - ingredients, nutrition and when to eat it
This Jeju-style noodle dish combines sea urchin roe stirred into a clear seafood broth with cooked somyeon.
This Jeju-style noodle dish combines sea urchin roe stirred into a clear seafood broth with cooked somyeon. The soft, subtly sweet roe pairs beautifully with the delicate broth, making it a lovely light lunch in summer or an easy dinner.
Noodles · 20 minutes to cook
Nutrition (per 750.5g serving): 377.7 kcal · protein 21.7g · carbohydrate 57.3g · fat 4.5g · sodium 610.5mg
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: Sea urchin roe can lose its aroma and become firmer if boiled too long.
Tips: Rinse the somyeon thoroughly in cold water before adding it to the broth so the soup stays clearer.
Tips: Clams add their own seasoning, so add salt gradually at the end.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked wheat noodles or somyeon — 200 g
- Sea urchin roe — 50 g
- Clams (Manila clams) — 80 g
- Water — 400 ml
- Green onion — 15 g
- Garlic — 1 pc
- Salt — 0.5 g