Perilla Seed and Seaweed Sujebi Noodle Soup recipe - ingredients, nutrition and when to eat it
This comforting bowl of perilla seed and seaweed sujebi noodle soup brings together seaweed and hand-torn dough pieces in a savory perilla seed broth.
This comforting bowl of perilla seed and seaweed sujebi noodle soup brings together seaweed and hand-torn dough pieces in a savory perilla seed broth. The chewy dough and tender seaweed make it a lovely choice for lunch or dinner when you’re craving something warm and cozy.
Noodles · 30 minutes to cook
Nutrition (per 613g serving): 392 kcal · protein 11.6g · carbohydrate 61.8g · fat 10.2g · sodium 1006.1mg
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: Letting the dough rest for a little while makes it less sticky and easier to tear into thin pieces.
Tips: Add the ground perilla seeds at the end and simmer briefly to preserve their nutty aroma.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Wheat flour — 70 g
- Dried seaweed — 5 g
- Ground perilla seeds — 2 Tbsp
- Water — 500 ml
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 1 pinch
- Perilla oil — 1 tsp
- Green onion — 10 g