Perilla Seed and Perilla Leaf Sujebi (hand-torn dough soup) recipe - ingredients, nutrition and when to eat it
This dish features chewy sujebi dumplings simmered in a creamy, nutty perilla seed broth, with fragrant perilla leaves.
This dish features chewy sujebi dumplings simmered in a creamy, nutty perilla seed broth, with fragrant perilla leaves. The gentle broth and fresh aroma make it a lovely warm lunch or dinner on a chilly day.
Noodles · 35 minutes to cook
Nutrition (per 809g serving): 556.2 kcal · protein 22.8g · carbohydrate 92.5g · fat 10.3g · sodium 1126.8mg
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: Let the dough rest briefly so it’s easier to pinch off thin pieces.
Tips: Whisk the perilla seed powder into the broth first to help prevent lumps.
Tips: Add the perilla leaves just before turning off the heat to preserve their aroma.
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Ingredients (1 serving)
- Flour — 100 g
- Perilla seed powder — 3 Tbsp
- Perilla leaves — 5 pc
- Dried anchovies — 8 g
- Kelp — 4 g
- Korean zucchini — 40 g
- Green onion — 15 g
- Garlic — 1 tsp
- Salt — 1 tsp
- Water — 600 ml