Dried Radish Greens and Soybean Paste Sujebi recipe - ingredients, nutrition and when to eat it
This comforting soup is made by stirring doenjang into anchovy broth, then simmering it with dried radish greens and pieces of hand-torn wheat dough.
This comforting soup is made by stirring doenjang into anchovy broth, then simmering it with dried radish greens and pieces of hand-torn wheat dough. The savory depth of the doenjang pairs with the greens’ tender, slightly chewy texture, making it a hearty lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Nutrition (per 763.8g serving): 438.4 kcal · protein 18.5g · carbohydrate 76.3g · fat 5.2g · sodium 1214.9mg
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: Let the dough rest well so it’s easier to tear into thin pieces and turns out tender.
Tips: If the dried radish greens are tough, simmer the stems for 5 extra minutes before adding the dough.
Tips: Doenjang varies in saltiness, so taste the broth at the end before adding any salt.
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Ingredients (1 serving)
- Wheat flour — 90 g
- Dried radish greens — 70 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 550 ml
- Garlic — 1 tsp
- Green onion — 15 g
- Salt — 0.5 g
- Cooking oil — 0.5 tsp