Perilla Seed Potato Kalguksu and Sujebi Soup recipe - ingredients, nutrition and when to eat it
This hearty soup combines knife-cut noodles, hand-torn dough pieces, and potatoes simmered with ground perilla seeds for a thick, nutty broth.
This hearty soup combines knife-cut noodles, hand-torn dough pieces, and potatoes simmered with ground perilla seeds for a thick, nutty broth. Warm and filling, it's a lovely lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Nutrition (per 967g serving): 575 kcal · protein 20g · carbohydrate 106.7g · fat 7.1g · sodium 1140mg
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: Mix the perilla powder with a little broth before adding it to help prevent lumps.
Tips: Using cooked knife-cut noodles means you can simmer the soup for less time and keep the noodles from getting too soft.
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Ingredients (1 serving)
- Cooked kalguksu noodles — 120 g
- Flour — 50 g
- Potato — 1 pc
- Perilla seed powder — 2 Tbsp
- Dried anchovies — 5 g
- Kombu — 1 sheet
- Green onion — 0.3 pc
- Garlic — 1 clove
- Salt — 1 tsp
- Water — 600 ml