Tomato and Clam Sujebi recipe - ingredients, nutrition and when to eat it
A comforting bowl of hand-torn dough pieces simmered in the tangy flavor of tomatoes and a savory clam broth.
A comforting bowl of hand-torn dough pieces simmered in the tangy flavor of tomatoes and a savory clam broth. It’s a lovely choice for a late-summer evening when you want a steaming yet refreshing soup.
Noodles · 30 minutes to cook
Nutrition (per 842.2g serving): 432.6 kcal · protein 16.8g · carbohydrate 74g · fat 6.2g · sodium 1036.9mg
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 sticks less to your hands and is easier to pull into thin pieces.
Tips: Once the clams open, don’t cook them for long or the meat may turn tough.
Tips: If the tomatoes are very tart, add a tiny pinch of sugar to round out the flavor.
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Ingredients (1 serving)
- Flour — 80 g
- Manila clams (meat and shells) — 100 g
- Tomato — 1 pc
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Water — 500 ml