Perilla Seed, Mushroom, and Kalguksu-Sujebi Soup recipe - ingredients, nutrition and when to eat it
This hearty soup combines kalguksu noodles and sujebi dough pieces with mushrooms and ground perilla seeds for a rich, thick broth.
This hearty soup combines kalguksu noodles and sujebi dough pieces with mushrooms and ground perilla seeds for a rich, thick broth. The chewy noodles and tender sujebi make it a satisfying lunch or dinner.
Noodles · 30 minutes to cook
Tips: Add the ground perilla seeds once the broth is boiling, and stir well to keep them from clumping.
Tips: The noodles and sujebi absorb broth, so add a little hot water if it gets too thick.
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Ingredients (1 serving)
- Boiled kalguksu noodles — 120 g
- Wheat flour — 50 g
- Mushrooms — 80 g
- Perilla seed powder — 2 Tbsp
- Dashi stock — 500 ml
- Korean zucchini — 40 g
- Green onion — 15 g
- Garlic — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 1 g