Sujebi Kalguksu (Hand-Torn Dough and Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
Sujebi kalguksu is a comforting noodle soup made by cooking chewy hand-torn dough and soft knife-cut noodles together in one pot.
Sujebi kalguksu is a comforting noodle soup made by cooking chewy hand-torn dough and soft knife-cut noodles together in one pot. The warm broth with potatoes and zucchini makes a satisfying lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 422g serving): 547.8 kcal · protein 20.1g · carbohydrate 110.3g · fat 1.8g · sodium 1164.3mg
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: Tear the dough thinly so the sujebi and knife-cut noodles finish cooking at about the same time.
Tips: Lightly shake off the starch from the knife-cut noodles before adding them so the broth does not become too thick.
Tips: Removing the anchovy guts before using them gives the broth a cleaner flavor.
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Ingredients (1 serving)
- All-purpose flour — 60 g
- Water — 35 ml
- Knife-cut noodles — 150 g
- Dried anchovies — 8 g
- Kelp — 5 g
- Potato — 80 g
- Zucchini — 50 g
- Green onion — 20 g
- Garlic — 5 g
- Soy sauce — 8 ml
- Salt — 1 g