Perilla Seed Sujebi, Dumpling, and Noodle Soup recipe - ingredients, nutrition and when to eat it
This hearty bowl features chewy hand-torn dough pieces and dumplings simmered in a perilla seed broth.
This hearty bowl features chewy hand-torn dough pieces and dumplings simmered in a perilla seed broth. Its rich, thick broth is especially welcome for lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Tips: Tear the sujebi dough into thin pieces so they cook evenly alongside the dumplings.
Tips: Add the perilla seed powder at the end and stir it in gently to preserve its nutty aroma.
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Ingredients (1 serving)
- Water — 450 ml
- Dashi stock — 250 ml
- Perilla seed powder — 2 Tbsp
- Flour — 60 g
- Water — 30 ml
- Dumplings — 3 pc
- Korean zucchini — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 0.5 tsp
- Salt — 0.3 tsp