Perilla Mushroom Sujebi Noodles (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This comforting bowl combines chewy sujebi dough pieces and mushrooms simmered in a savory perilla seed broth.
This comforting bowl combines chewy sujebi dough pieces and mushrooms simmered in a savory perilla seed broth. The broth is thick, with a gentle mushroom aroma, making it a lovely choice for a warm lunch or dinner.
Noodles · 25 minutes to cook
Tips: Let the dough rest ahead of time so it’s easier to pinch into thin pieces and turns out tender.
Tips: To keep the perilla powder from clumping, ladle out a cup of broth, whisk the powder into it, then stir it back into the pot.
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Ingredients (1 serving)
- Flour — 70 g
- Perilla seed powder — 2 Tbsp
- Mushrooms — 80 g
- Vegetable stock — 500 ml
- Korean zucchini — 40 g
- Green onion — 15 g
- Garlic — 1 pc
- Salt — 1 tsp
- Water — 3 Tbsp