Perilla and Fish Cake Sujebi recipe - ingredients, nutrition and when to eat it
Perilla and Fish Cake Sujebi is a one-pot dish made with hand-torn flour dough and ground perilla seeds simmered in fish cake broth.
Perilla and Fish Cake Sujebi is a one-pot dish made with hand-torn flour dough and ground perilla seeds simmered in fish cake broth. Soft sujebi dumplings and chewy fish cakes pair with the nutty flavor of perilla, making this a hearty choice for lunch or dinner.
Street food · 35 minutes to cook
Tips: Let the dough rest for 20 minutes; it will be easier to pinch off thin pieces, and the texture will be softer.
Tips: Ground perilla seeds can lose their aroma if simmered too long, so add them at the end and cook briefly.
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Ingredients (1 serving)
- Flour — 70 g
- Fish cake — 70 g
- Perilla seed powder — 1 Tbsp
- Dashi broth — 450 ml
- Korean zucchini — 40 g
- Scallions — 10 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 45 ml