Perilla Seed and Potato Starch Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This dish features chewy sujebi dumplings made with potato starch, simmered in a perilla seed broth.
This dish features chewy sujebi dumplings made with potato starch, simmered in a perilla seed broth. The warm, creamy, nutty broth makes a comforting lunch or dinner on a cold day.
Noodles · 30 minutes to cook
Tips: Pinch the dough into thin, small pieces rather than thick ones so they cook evenly through.
Tips: Stir from time to time after adding the perilla seed powder to keep it from sticking to the bottom of the pot.
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Ingredients (1 serving)
- Potato starch — 0.5 cup
- Perilla seed powder — 3 Tbsp
- Vegetable stock — 2 cup
- Korean zucchini — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 0.5 tsp
- Salt — 0.3 tsp