Sujebi (hand-torn noodle soup) recipe - ingredients, nutrition and when to eat it
Sujebi is a warm soup dish made by pinching thin pieces of flour dough by hand and simmering them with potatoes and zucchini.
Sujebi is a warm soup dish made by pinching thin pieces of flour dough by hand and simmering them with potatoes and zucchini. The chewy dough and fluffy potatoes come together beautifully, making it perfect for a rainy day or a hearty dinner.
Noodles · 45 minutes to cook
Nutrition (per 711g serving): 382 kcal · protein 14.2g · carbohydrate 76.8g · fat 1.1g · sodium 1211.1mg
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: Add the water a little at a time instead of all at once to make it easier to get the dough just right.
Tips: Pinch the sujebi thin so it cooks evenly in the broth and stays tender.
Tips: After adding the dough, don’t stir right away. Wait until the surface firms up, then stir gently.
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Ingredients (1 serving)
- Flour — 0.6 cup
- Potato — 0.7 pc
- Zucchini — 0.3 pc
- Onion — 0.2 pc
- Green onion — 0.2 pc
- Garlic — 1 pc
- Dried anchovies — 5 pc
- Soy sauce — 0.7 Tbsp
- Salt — 0.2 tsp
- Water — 2.1 cup