Mushroom and Perilla Seed Sujebi recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines chewy sujebi and mushrooms simmered in a perilla seed broth.
This one-bowl dish combines chewy sujebi and mushrooms simmered in a perilla seed broth. The rich, thick broth is hearty and satisfying, making it perfect for lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Tips: Tear the dough into thin pieces so they cook evenly all the way through and absorb the broth well.
Tips: Add the perilla seed powder at the end and avoid boiling it too vigorously to preserve its nutty aroma.
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Ingredients (1 serving)
- Flour — 0.5 cup
- Water — 2.5 cup
- Shiitake mushrooms — 2 pc
- Oyster mushrooms — 0.5 handful
- Perilla seed powder — 2 Tbsp
- Vegetable stock — 1 cup
- Korean zucchini — 0.2 pc
- Green onion — 0.2 stalk
- Garlic — 0.5 tsp
- Salt — 0.3 tsp