Perilla Mushroom and Napa Cabbage Sujebi recipe - ingredients, nutrition and when to eat it
This dish features chewy hand-torn dough simmered in a perilla seed broth with mushrooms and napa cabbage.
This dish features chewy hand-torn dough simmered in a perilla seed broth with mushrooms and napa cabbage. The rich, smooth broth pairs with the cabbage’s natural sweetness, making it a warming choice for lunch or dinner on a chilly day.
Soups & stews · 30 minutes to cook
Tips: Knead the dough ahead of time and let it rest for 15 minutes; it will be easier to tear into thin pieces by hand.
Tips: Rather than adding the perilla seed powder straight to the pot, ladle out some broth and mix it in first to prevent lumps.
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Ingredients (1 serving)
- Flour — 100 g
- Perilla seed powder — 2 Tbsp
- Napa cabbage — 2 sheet
- Mushrooms — 1 handful
- Vegetable broth — 500 ml
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 tsp
- Water — 2 Tbsp