Perilla Seed and Potato Sujebi recipe - ingredients, nutrition and when to eat it
This dish combines chewy sujebi and fluffy potatoes simmered in a perilla seed broth.
This dish combines chewy sujebi and fluffy potatoes simmered in a perilla seed broth. The nutty, silky broth is hearty and comforting, making it especially good on a rainy day or for a warm evening meal.
Soups & stews · 35 minutes to cook
Nutrition (per 887.5g serving): 576.5 kcal · protein 20.8g · carbohydrate 103.9g · fat 8.5g · sodium 412.2mg
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: If the dough sticks to your hands, add flour a little at a time. If it’s too stiff, add water one teaspoon at a time.
Tips: Add the perilla seed powder at the end and simmer over low heat to preserve its nutty aroma.
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Ingredients (1 serving)
- Flour — 0.7 cup
- Potato — 1 pc
- Perilla seed powder — 2 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 piece
- Green onion — 0.2 pc
- Garlic — 0.5 tsp
- Salt — 0.2 tsp
- Water — 2.5 cup