Perilla Mushroom Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
Perilla mushroom sujebi is a comforting bowl of chewy hand-torn dough and mushrooms simmered in a thick, nutty perilla seed broth.
Perilla mushroom sujebi is a comforting bowl of chewy hand-torn dough and mushrooms simmered in a thick, nutty perilla seed broth. The rich, smooth soup makes a filling lunch or dinner on a chilly day.
Soups & stews · 30 minutes to cook
Nutrition (per 752g serving): 439.9 kcal · protein 14.7g · carbohydrate 69.1g · fat 12.4g · sodium 1347.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Tear the dough into small, thin pieces so they cook evenly.
Tips: Mix the perilla seed powder with cold water before adding it to the broth to help prevent lumps.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Wheat flour — 70 g
- Perilla seed powder — 2 Tbsp
- Mushrooms — 80 g
- Water — 500 ml
- Korean zucchini — 40 g
- Onion — 30 g
- Garlic — 1 tsp
- Salt — 1 tsp
- Cooking oil — 1 tsp