Napa Cabbage and Perilla Seed Sujebi Soup recipe - ingredients, nutrition and when to eat it
A hearty, thick soup made with young napa cabbage, perilla seed powder, and hand-torn dough.
A hearty, thick soup made with young napa cabbage, perilla seed powder, and hand-torn dough. Tender vegetables and chewy pieces of dough come together in a warming meal that’s just right for lunch or dinner on a chilly day.
Soups & stews · 30 minutes to cook
Nutrition (per 679.5g serving): 369.4 kcal · protein 15.5g · carbohydrate 61.5g · fat 6.1g · sodium 747.4mg
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: Add the water to the dough a little at a time instead of all at once, so it’s easier to get the texture right.
Tips: Perilla seed powder can lose some of its aroma if boiled too long, so stir it in at the end and simmer briefly.
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Ingredients (1 serving)
- Young napa cabbage — 80 g
- Perilla seed powder — 2 Tbsp
- Flour — 70 g
- Water — 500 ml
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Dried anchovies — 5 g
- Garlic — 1 tsp
- Salt — 0.5 g