Spicy Chicken and Perilla Sujebi recipe - ingredients, nutrition and when to eat it
Chicken coated in dakgalbi-style spicy sauce and chewy hand-torn dough pieces simmered in a creamy perilla-seed broth.
Chicken coated in dakgalbi-style spicy sauce and chewy hand-torn dough pieces simmered in a creamy perilla-seed broth. The spicy kick and nutty perilla flavor make it a hearty choice for a chilly evening.
Noodles · 35 minutes to cook
Tips: Knead the sujebi dough well, then let it rest briefly so it’s easier to pull into thin pieces.
Tips: Add the ground perilla seeds at the end and avoid a hard boil to preserve their nutty aroma.
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Ingredients (1 serving)
- Chicken thigh — 120 g
- All-purpose flour — 70 g
- Ground perilla seeds — 2 Tbsp
- Gochujang (Korean chili paste) — 1 Tbsp
- Korean chili powder — 1 tsp
- Soy sauce — 1 Tbsp
- Minced garlic — 1 tsp
- Ginger — 0.5 tsp
- Onion — 0.5 pc
- Korean zucchini — 0.3 pc
- Potato — 0.5 pc
- Green onion — 0.3 pc
- Water — 450 ml
- Salt — 0.3 tsp