Perilla Seed and Mushroom Sujebi Lunchbox recipe - ingredients, nutrition and when to eat it
This mushroom sujebi is simmered with ground perilla seeds, making the broth rich and creamy.
This mushroom sujebi is simmered with ground perilla seeds, making the broth rich and creamy. Pack it hot in an insulated lunch container for a cozy lunch on a chilly day.
Lunchbox & quick meals · 30 minutes to cook
Tips: Rather than adding the perilla seed powder straight to the broth, ladle out a cup of stock and whisk it in first to prevent lumps.
Tips: The sujebi will absorb broth as it sits in the lunchbox, so use a little more stock than usual.
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Ingredients (1 serving)
- Flour — 70 g
- Mushrooms — 60 g
- Perilla seed powder — 1.5 Tbsp
- Vegetable broth — 350 ml
- Korean zucchini — 35 g
- Potato — 50 g
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Salt — 0.5 g