Perilla Seed Sujebi and Kalguksu (Hand-Torn Dough and Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This dish combines kalguksu noodles and sujebi dough pieces in a broth thickened with perilla seed powder.
This dish combines kalguksu noodles and sujebi dough pieces in a broth thickened with perilla seed powder. The rich, nutty broth pairs well with chewy noodles and tender dough, making it a lovely dinner on a chilly day.
Noodles · 25 minutes to cook
Tips: Whisk the perilla seed powder into the broth a little at a time as it boils to help prevent lumps.
Tips: If the kalguksu noodles are coated in a lot of flour, shake off the excess before adding them so the broth doesn’t get too thick.
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Ingredients (1 serving)
- Cooked kalguksu noodles — 180 g
- Flour — 60 g
- Perilla seed powder — 2 Tbsp
- Korean zucchini — 0.3 pc
- Potato — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 0.5 clove
- Dashi stock — 500 ml
- Salt — 0.5 tsp