Gamja Deulkkae Sujebi (potato dumpling soup with perilla seeds) recipe - ingredients, nutrition and when to eat it
This comforting one-bowl meal features chewy hand-torn dumplings and tender potatoes in a rich, nutty perilla seed broth.
This comforting one-bowl meal features chewy hand-torn dumplings and tender potatoes in a rich, nutty perilla seed broth. It is perfect served hot for lunch or dinner on a cold day.
Vegetables · 35 minutes to cook
Nutrition (per 819g serving): 511.7 kcal · protein 21.1g · carbohydrate 91.5g · fat 6.7g · sodium 1655.1mg
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 sujebi dough rest thoroughly makes it easier to tear into thin pieces.
Tips: Add the perilla seed powder at the end and avoid simmering it for too long so its nutty aroma stays fresh.
Tips: Cut the potatoes into 1.5 cm pieces, as larger chunks may still be firm inside when the dumplings are cooked.
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Ingredients (1 serving)
- Flour — 0.7 cup
- Potato — 1 pc
- Perilla seed powder — 2 Tbsp
- Water — 550 ml
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Green onion — 0.3 pc
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Salt — 0.2 tsp