Mugwort Sujebi in Soybean Paste Broth recipe - ingredients, nutrition and when to eat it
This dish features chewy dough made with mugwort, simmered with zucchini in soybean paste broth.
This dish features chewy dough made with mugwort, simmered with zucchini in soybean paste broth. The mugwort's aroma pairs well with the hearty broth, making it a warming meal for lunch or dinner on a chilly spring day.
Noodles · 35 minutes to cook
Nutrition (per 718.5g serving): 448 kcal · protein 18g · carbohydrate 85.5g · fat 2.7g · sodium 1002.1mg
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: The dough should be moist enough to stick slightly to your hands so it's easy to pinch off thin pieces.
Tips: Soybean paste varies in saltiness by brand. Start with a small amount, then taste and adjust the seasoning at the end.
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Ingredients (1 serving)
- Flour — 100 g
- Mugwort — 30 g
- Doenjang (soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Garlic — 0.5 tsp
- Green onion — 0.2 pc
- Water — 500 ml