Perilla Kimchi Sujebi recipe - ingredients, nutrition and when to eat it
This hearty Korean soup is made by pinching pieces of flour dough into kimchi broth and simmering them with ground perilla seeds until thick.
This hearty Korean soup is made by pinching pieces of flour dough into kimchi broth and simmering them with ground perilla seeds until thick. The tangy, spicy kimchi flavor pairs with the nutty richness of perilla, making it a satisfying lunch or dinner.
Street food · 30 minutes to cook
Nutrition (per 733.5g serving): 376.5 kcal · protein 12.8g · carbohydrate 67.5g · fat 5.7g · sodium 1054mg
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 a little at a time until it's soft and just slightly sticky to the touch; it will cook up tender.
Tips: Instead of adding the ground perilla seeds straight to the broth, first stir them into a few spoonfuls of cold water to help prevent lumps.
Tips: If the kimchi broth is salty or very sour, add a little water and use less kimchi to balance the flavor.
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Ingredients (1 serving)
- Aged kimchi — 80 g
- Flour — 70 g
- Perilla seed powder — 2 Tbsp
- Water — 500 ml
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 clove
- Salt — 0.3 tsp