Perilla Seed Sujebi with Bean Sprouts recipe - ingredients, nutrition and when to eat it
This sujebi is made with bean sprouts and perilla seed powder. Chewy pieces of dough pair beautifully with a nutty, savory broth.
This sujebi is made with bean sprouts and perilla seed powder. Chewy pieces of dough pair beautifully with a nutty, savory broth. It makes a satisfying lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Nutrition (per 685g serving): 412.6 kcal · protein 16g · carbohydrate 69.8g · fat 6.6g · sodium 803.2mg
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 to the dough a little at a time instead of all at once, so it’s easier to get the right consistency.
Tips: Add the perilla seed powder at the end and simmer briefly to bring out its nutty aroma.
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Ingredients (1 serving)
- Flour — 80 g
- Soybean sprouts — 70 g
- Perilla seed powder — 2 Tbsp
- Water — 500 ml
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.2 tsp