Perilla Sujebi with Young Napa Cabbage recipe - ingredients, nutrition and when to eat it
This hearty soup combines young napa cabbage and hand-torn sujebi in a thick, creamy broth made with perilla seed powder.
This hearty soup combines young napa cabbage and hand-torn sujebi in a thick, creamy broth made with perilla seed powder. The chewy sujebi pairs beautifully with the nutty, smooth broth, making it a lovely lunch or dinner on a chilly day.
Soups & stews · 35 minutes to cook
Nutrition (per 637.5g serving): 387.8 kcal · protein 14g · carbohydrate 64g · fat 8g · sodium 1341.7mg
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: Add the water to the dough little by little instead of all at once to make it easier to get the right consistency.
Tips: Mix the perilla seed powder with water before adding it to the broth to help prevent lumps.
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Ingredients (1 serving)
- Young napa cabbage — 70 g
- Ground perilla seeds — 2 Tbsp
- Flour — 70 g
- Water — 450 ml
- Doenjang — 0.5 Tbsp
- Garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.5 tsp