Mushroom and Perilla Seed Sujebi Lunchbox recipe - ingredients, nutrition and when to eat it
Mushroom and perilla seed sujebi is a bowl of chewy hand-torn dough pieces and mushrooms simmered in a thick broth with ground perilla seeds.
Mushroom and perilla seed sujebi is a bowl of chewy hand-torn dough pieces and mushrooms simmered in a thick broth with ground perilla seeds. The rich, smooth broth makes it a hearty, warming choice for lunch or dinner.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 281g serving): 455.5 kcal · protein 18.5g · carbohydrate 81.7g · fat 6.4g · sodium 747.8mg
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 so the dough doesn’t get too wet and is easy to tear into thin pieces.
Tips: Mix the ground perilla seeds with a ladleful of broth before adding them to help prevent lumps.
Tips: For a lunchbox, pack the sujebi and broth separately to better preserve the texture until serving.
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Ingredients (1 serving)
- Flour — 90 g
- Water — 45 ml
- Perilla seed powder — 2 Tbsp
- Mushrooms — 70 g
- Korean zucchini — 40 g
- Green onion — 10 g
- Dried anchovies — 5 g
- Kombu — 2 g
- Garlic — 1 clove
- Salt — 1 tsp