Perilla Seed Kalguksu and Sujebi (Knife-Cut Noodles and Hand-Torn Dough Soup) recipe - ingredients, nutrition and when to eat it
This hearty Korean soup combines knife-cut noodles and hand-torn dough pieces in a thick broth flavored with ground perilla seeds.
This hearty Korean soup combines knife-cut noodles and hand-torn dough pieces in a thick broth flavored with ground perilla seeds. The rich, mellow broth goes well with chewy noodles and soft dough pieces, making it a satisfying lunch or dinner.
Street food · 30 minutes to cook
Nutrition (per 809.5g serving): 557.6 kcal · protein 19.7g · carbohydrate 100.1g · fat 8g · sodium 467.2mg
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: Stir the ground perilla seeds into the broth once it boils so they disperse evenly without clumping.
Tips: Tear the sujebi dough into small, thin pieces so they cook in about the same time as the noodles.
Tips: If the broth gets too thick, add a little boiling water at a time until it reaches the consistency you want.
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Ingredients (1 serving)
- Boiled kalguksu noodles (knife-cut noodles) — 120 g
- Wheat flour — 60 g
- Perilla seed powder — 2 Tbsp
- Korean zucchini — 40 g
- Potato — 50 g
- Green onion — 10 g
- Garlic — 0.5 tsp
- Dried anchovies — 5 g
- Kombu — 3 g
- Salt — 1 g
- Water — 500 ml