Perilla Seed Sujebi Rice Soup recipe - ingredients, nutrition and when to eat it
This hearty bowl combines chewy sujebi and rice in a rich, creamy perilla seed broth. It’s a warming, filling choice for lunch or dinner on a chilly day.
Rice bowls · 30 minutes to cook
Nutrition (per 902.6g serving): 553.3 kcal · protein 16.3g · carbohydrate 96.7g · fat 10.4g · sodium 734.4mg
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 briefly makes it easier to pinch off thin pieces.
Tips: Add the perilla seed powder at the end and simmer over low heat to bring out its nutty aroma.
Tips: Add the rice when the broth is almost ready so it doesn’t get too soft.
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Ingredients (1 serving)
- Rice (White Rice) — 0.5 bowl
- Flour — 0.5 cup
- Perilla Seed Powder — 2 Tbsp
- Water — 2.5 cup
- Korean Zucchini — 0.3 pc
- Potato — 0.3 pc
- Green Onion — 0.2 pc
- Garlic — 0.5 tsp
- Doenjang — 0.5 Tbsp
- Salt — 0.2 tsp
- Sesame Oil — 0.5 tsp